Nepali Chicken Pakistani Style Recipes

NEPALI CHICKEN (PAKISTANI STYLE)

Steps:

• Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
• Place this mixture in a fridge for 30 minutes.
• Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
• Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps.
• After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
• In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
• After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
• Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
• Add your already fried chicken to this mixture.
• Let this cook until the oil appears on the edges of the pan or when gravy thickens.
• Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
• You're done. Serve with boiled white rice.

NEPALI STYLE CHICKEN CURRY WITH BASMATI RICE

Steps:

• Rinse rice until water runs clear. Bring rice and 2 1/4 cups water to siimmer in large saucepan over medium heat. Reduce heat to low, cover and simmer until rice is tendar and liquid is absorbed, 16 to 18 minutes. remove pot from heat and set aside, covered for 10 minutes.
• While rice cooks, chop onion. Mince garlic. Peel and grate ginger. Core tomatoes and chop coarse.
• Trim chicken and cut into 1 inch cubes. Toss chicken with 2 teaspoons curry powder, salt and pepper in bowl and set aside.
• Saute onion in vegetable oil over medium heat until softened. Add cardamom, garlic, ginger, and remaining 1 teaspoon of curry powder and cook unitl fragrant about 30 seconds. Stir in chicken and cook until lightly browned, about three minutes.
• Stir in broth and half of tomatoes, scraping up any browned bits, and bring to boil. Reduce heat to medium low and simmer until chicken is tender and suace is slightly thickened and reduced by half, 8-10 minutes.
• While chicken simmers, chop 2 tablespoons cilantro. Remove skillet from heat. In small bowl whisk yogurt until smooth. Whisk about 1 cup of hot liquid into yogurt until combine, Stir in cilantro and reamining tomatoes. Fluff rice with fork and serve.

PAKISTANI STYLE CHICKEN BREAST

Steps:

• In a large shallow bowl, mix yogurt, chili powder, garam masala, melted butter, hot sauce, garlic powder, onion paste, ginger paste.
• Mix them good, and then marinate the chicken breast with this.
• Put in fridge for one hour to marinate.
• Preheat oven to 335°F.
• Lay the breast on foil or oven safe tray and bake for about one hour- two hours or until you think it is done.
• When done, Serve hot!
• Add more butter if you like, I prefer more butter.

RICE BHUTEKO (RICE STIR-FRIED WITH CHICKEN, NEPALI STYLE)

Steps:

• In a frying pan, heat butter.
• Add dried red chilies and turmeric; fry for 15 seconds.
• Add garlic, ginger, and fresh chilies.
• Fry for another minute or so.
• Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
• Add chicken pieces, sugar, salt and pepper.
• Stir fry five minutes.
• Add rice, green peas, yogurt and toasted cumin seeds.
• Cook until all the liquid is absorbed and rice grains separate.
• Garnish with chopped scallions.
• Serve all by itself or with sekuwas (grilled skewers).