Royal Chicken Tarkari Recipes

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ROYAL CHICKEN TARKARI



Royal Chicken Tarkari image

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

2 lbs chicken breasts, cut into 1 inch strips
4 garlic cloves, halved
1 inch ginger, sliced
3 fresh red chilies
1 cup almonds
1 tablespoon curry powder
1/2 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
4 green cardamoms, bruised
3 tablespoons vegetable oil, for browning
2 cups onions, finely chopped
1 cup heavy cream
1 teaspoon turmeric
2 tablespoons butter
1 cup broth or 1 cup water
1 tablespoon chopped cilantro (to garnish)
salt and pepper

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 ROYALE



Chicken Royale image

Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 20

2 cups seasoned bread crumbs
1/2 cup hot water
10 tablespoons butter, melted, divided
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
4 bone-in chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon paprika
SOUR CREAM MUSHROOM SAUCE:
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy whipping cream
1/2 cup sour cream

Steps:

  • Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

Nutrition Facts : Calories 1018 calories, Fat 64g fat (35g saturated fat), Cholesterol 243mg cholesterol, Sodium 1820mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 53g protein.

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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