Chana Ko Tarkari Recipes

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CHANA KO TARKARI



Chana Ko Tarkari image

Make and share this Chana Ko Tarkari recipe from Food.com.

Provided by ShakenCake

Categories     Nepalese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 (400 g) cans organic garbanzo beans, drained (chickpeas)
1 large onion, chopped
3 roma tomatoes, coarsely chopped
2 dried red chilies
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons curry powder
1 teaspoon turmeric
2 tablespoons vegetable oil
1 cup water
chopped cilantro and red onion (to garnish)

Steps:

  • Heat oil in wok or large pot.
  • Fry red chills for a few seconds until almost black (make sure they don't burn).
  • Add onion and stir for about 3 minutes.
  • Add garlic and ginger, stir for about 1 minute.
  • Then add curry powder and turmeric and stir for another minute.
  • Add garbanzo beans (chickpeas), stir, and add in water.
  • Cover and cook for 10-15 minutes over medium heat.
  • Add tomatoes and cook for 5 minutes.
  • Garnish with cilantro and red onion and serve.

Nutrition Facts : Calories 476.6, Fat 11.1, SaturatedFat 1.4, Sodium 907.9, Carbohydrate 80.6, Fiber 16.4, Sugar 4.2, Protein 17

CHICKEN TARKARI



Chicken Tarkari image

Make and share this Chicken Tarkari recipe from Food.com.

Provided by Tulsi Regmi

Categories     Chicken Breast

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 16

2 lbs chicken breasts, cut into 1-in . cubes
2 cups onions, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 dried red chilies
1 bay leaf
4 green cardamoms, bruised
2 cups tomatoes, chopped
1 cup broth or 1 cup water
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 teaspoon turmeric
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped fresh cilantro (to garnish)

Steps:

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.
  • Drain excess oil.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
  • Add turmeric and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
  • Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
  • Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
  • When cooked, turn off the heat and add chopped cilantro to garnish.
  • Serve hot with rice and roti (flat bread).

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