Royal Chicken Tarkari Recipes

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.

ROYAL CHICKEN TARKARI

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

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).

ROYAL CHICKEN

Steps:

• Remove the flesh from the cooked chicken and cut into small pieces.
• In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
• Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
• Simmer, uncovered, for about 10 minutes until well reduced.
• Strain and leave to cool.
• Puree the chopped apricot halves in a blender or food processor or through a sieve.
• Beat the cooled sauce into the mayonnaise with the apricot puree.
• Whip the cream until it forms stiff peaks and fold into the mixture.
• Season, adding a little extra lemon juice if necessary.
• Fold in the chicken pieces.
• Garnish with watercress or parsley to serve.

ROYAL CHICKEN

Steps:

• Wash the chicken legs and cut them into pieces.
• Cut the brown onion into bite-size pieces.
• Heat the wok then add 3 T oil.
• Stir-fry the brown onion until fragrant.
• Add the pieces of chicken and stir to mix.
• Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
• Turn the heat to low and cover.
• Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
• Add cornstarch and 1 T water to thicken, stir.
• Transfer to aserving plate and serve.
• Noter from the book:.
• When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.

MANGO CHICKEN TARKARI

Steps:

• In a non-stick sauté pan, heat two tablespoons of butter.
• Fry the black pepper corns for 30 sec.
• Add turmeric and onion and sauté until translucent.
• Add garlic, ginger and cumin powder; stir well for a minute or so.
• Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
• Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
• Allow the mango mixture to simmer for another 10 minutes or so.
• Reduce the mixture by half.
• Remove from heat and transfer to a blender for pureeing.
• Puree the mango mixture into a mango sauce.
• In a large bowl, season chicken pieces with lemon juice, salt and pepper.
• In a non-stick sauce pan, heat two tablespoons of butter.
• Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
• To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
• Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
• Adjust seasoning with salt and pepper.
• Garnish with a tablespoon of chopped cilantro.
• Serve with rice and roti (flat bread).