Chickenthukpa Recipes

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CHICKEN THUKPA RECIPE: HOW TO MAKE CHICKEN THUKPA AT HOME | HOMEMADE CHICKEN THUKPA RECIPE - TIMES FOOD



Chicken Thukpa Recipe: How to Make Chicken Thukpa at Home | Homemade Chicken Thukpa Recipe - Times Food image

If you are a big fan of soupy noodles, then this recipe will surely conquer your hunger cravings. Thukpa is very common in Pahadi areas of Northern and North East India. This Chicken Thukpa recipe is basically a hot noodle soup cooked with meat or veggies of your choice and is best for the winter season because it keeps you warm from inside. Since it is prepared by using vegetables and chicken so it has ample amounts of nutrients that are required by our body on a daily basis. One can adjust the spice level in this recipe according to their needs and this one-pot meal is sufficient for a person to consume it as a main course meal or as a tea time snack. So, try out this yummy recipe on a lazy evening and enjoy sipping it.

Provided by TNN

Categories     Snack

Time 1h

Yield 6

Number Of Ingredients 11

2 tablespoon vegetable oil
6 cup chicken stock
400 grams chicken thighs
300 grams rice noodles
100 grams carrot
0 As required water
1 stalk coriander leaves
2 cloves garlic
1 teaspoon ginger
1/2 teaspoon cumin powder
2 pinches asafoetida powdered

Steps:

  • Start by making a spice paste for the soup. Blend garlic, ginger, cumin powder and asafoetida in a blender. When you have a paste formed, keep it aside.
  • Now, heat oil in a large pan over medium flame. Once hot, add the spice paste to it and stir for 4-5 minutes till the paste loses its aroma. In the same pan, pour chicken stock and bring to boil over low flame for 10-15 minutes. After this, add the chicken thighs and simmer for 10-15 minutes again over low flame. Remove this chicken from the stock now and cut into shreds.
  • Now, boil rice noodles in a deep bottomed pan half filled with water over medium flame. Once boiled, drain and transfer to a separate bowl. Now add chopped carrots in the pan which was used to prepare stock and simmer over low flame for 5-7 minutes.
  • Equally divide the noodles in the bowls along with the shredded chicken and pour this stock over it. Your Chicken Thukpa is now ready. Serve it hot. Do try this delicious recipe, rate it and leave your comments in the section below.

Nutrition Facts : ServingSize 1 bowl, Calories 466 cal

THUKPA



Thukpa image

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger, peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
2 quarts chicken stock
1 large carrot, peeled and coarsely chopped
2 red, yellow or orange bell peppers, coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots, drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions
Bean sprouts

Steps:

  • In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
  • Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
  • Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
  • Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

CHICKEN TIKKA



Chicken Tikka image

Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.

Provided by indomagic

Categories     World Cuisine Recipes     Asian     Indian     Main Dishes     Chicken

Time 2h30m

Yield 2

Number Of Ingredients 11

½ cup chopped green chilies
½ cup finely chopped cilantro
4 tablespoons fat-free plain Greek yogurt
2 tablespoons tomato paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 tablespoon tikka masala
2 drops red food coloring
salt to taste
2 (5 ounce) skinless, boneless chicken breasts, cubed
nonstick cooking spray

Steps:

  • Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
  • Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g

CHICKEN THUKPA



Chicken Thukpa image

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

Provided by Tulsi Regmi

Categories     Nepalese

Time 45m

Yield 3 serving(s)

Number Of Ingredients 21

1 lb rice noodles
6 cups chicken broth
1/2 lb grilled chicken breast, cut into very thin 1/8 inch slices
1/2 cup carrot, julienned
1/2 cup red bell pepper, julienned
1/2 cup celery, julienned
1 cup spinach, washed and cut into pieces
1 tablespoon cooking oil
salt and pepper, as needed
1 tablespoon chopped cilantro (to garnish)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 fresh red chili peppers
1/2 cup cherry tomatoes
2 shallots, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon toasted cumin seed
1/2 teaspoon turmeric
1/2 teaspoon szechwan peppercorn (timur)
1/16 teaspoon asafoetida powder
1 tablespoon freshly squeezed lime juice

Steps:

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse; reserve in a large bowl.
  • In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
  • In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
  • Add chicken broth; mix well.
  • Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
  • Add all vegetables into the soup mixture; cook for a few minutes or until tender.
  • You may add more broth if a soupier consistency is desired.
  • Adjust seasoning with salt and pepper.
  • To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
  • Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro.

CHICKEN THUKPA



Chicken Thukpa image

A Tibetan vegetable stew with noodles and chicken.

Provided by Praveen Kumar

Categories     Appetizer     Soup

Time 40m

Number Of Ingredients 15

1/4 cup Plain / Egg Noodles (cooked as per package instructions)
2 tbsp Mixed Vegetables - 2 tblsp (chopped)
1 Whole Chicken Legs (thighs and drumsticks)
1 Onion (small, finely chopped)
1/4 cup Spring Onions (chopped)
2 Garlic Cloves (minced)
1 Green Chilli (finely chopped)
1/2 tsp Ginger (minced)
1/2 cup Vegetable Stock
Juice of 1/2 Lemon
handful Coriander Leaves (chopped)
as per taste Salt as per taste
1 1/2 tbsp Vegetable Oil
1/2 tsp Soy Sauce
1/2 tsp Honey

Steps:

  • Heat oil in a deep pan over medium flame.
  • Add the chicken and cook for 5 to 10 minutes, turning from time to time.
  • Now add the onions, spring onions, garlic, green chillies and ginger.
  • Mix and cook for 2 to 3 minutes.
  • Add the vegetable stock.
  • Add the lemon juice, soy sauce and honey.
  • Add salt as per taste and mix well to combine.
  • Cover the pan with a lid and reduce flame to low.
  • Allow it to simmer for 15 minutes.
  • Remove the chicken and shred it.
  • Add the shredded chicken to the pan.
  • Add the mixed vegetables and the cooked noodles.
  • Simmer for 10 minutes.
  • Switch off flame.
  • Garnish with coriander leaves.
  • Serve hot.

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