NEPALI CHICKEN TARKARI
Steps:
- Mix together the turmeric, pepper and salt.
- Rub the turmeric black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.
- In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant.
- Remove from the skillet and repeat with the fenugreek seeds.
- Be careful not to burn the spices.
- Combine the mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder and grind into a coarse powder.
- Heat the oil in a wok or large saucepan over medium-high heat.
- Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to combine.
- Add the onion and saute until slightly translucent.
- Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes. Bring to a boil, then decrease the heat and simmer gently for 30 minutes.
- Sprinkle with the chopped cilantro.
- Serve with cooked white rice.
Nutrition Facts : Calories 3045 kcal, Carbohydrate 6 g, Protein 495 g, Fat 101 g, SaturatedFat 36 g, Cholesterol 1386 mg, Sodium 1394 mg, Sugar 2 g, ServingSize 1 serving
NEPALI CHICKEN TARKARI (CHICKEN CURRY)
Fragrant Nepali chicken Curry (tarkari chicken curry) is an absolutely delicious Nepalese dish. Combine lots of spices with chunks of chicken to make a thick and tasty sauce. Serve with rice. This meal will transport you straight to Nepal.
Provided by A Hedgehog in the Kitchen
Categories Dinner
Time 1h5m
Number Of Ingredients 15
Steps:
- Mix turmeric with a pinch of salt and black pepper.
- Cut the chicken into chunks.
- Rub the chicken with the turmeric mix and let marinate in the fridge for 30 minutes to 1h.
- Heat the mustard and fenugreek seeds, on low heat, in a small skillet until crackled. Be careful to not burn the spices. Grind the spices together.
- Heat a large tablespoon of olive oil in a pan or a casserole over medium heat.
- Add the onion and cook for 5 minutes.
- Add the mustard and fenugreek mix, garlic, ginger, cumin, chilies, bay leave and cook for 2 minutes.
- Add the chicken and cook for 8 minutes.
- Add the stock and tomato, a pinch of salt and cook for 30 minutes on low heat.
- Top with cilantro and serve with rice.
CHICKEN TARKARI
Steps:
- Combine chicken pieces, pepper, turmeric and salt and toss well. , Heat oil in a saucepan over medium heat. , When heated, add cloves, cardamom, cinnamon and bay leaves. Heat for about half a minute. , Add chopped onions and fry until brown. Put garlic and ginger into the onion mixture and fry for half a minute. , To this mixture, add cumin, coriander, chilli powder and grated nutmeg. , Mix them well for a minute or so on low heat. , Increase the heat to medium and transfer chicken pieces into the spice mixture. Stir well to brown. , Add yogurt and chicken stock to the chicken. , Lower the heat and let it simmer for about half an hour until chicken pieces are tender and the sauce has thickened up to a desired consistency. , When cooked, turn off the heat and add chopped cilantro to garnish. , Serve hot with rice or roti.,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
ROYAL CHICKEN TARKARI
Make and share this Royal Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken in a sauce pan.
- Reserve browned chicken in a bowl.
- Drain oil and clean the pan, heat butter.
- Add turmeric, chopped onion and sauté till brown.
- Transfer the almond paste to the onion mixture.
- Stir for a few minutes till the oil starts to separate from the mixture.
- Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
- Transfer browned chicken to the almond sauce.
- Cook on low heat till chicken is tender and the almond sauce has thickened.
- Garnish with chopped cilantro.
- Serve with rice or roti (flat bread).
CHICKEN TARKARI
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
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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