Chicken – Royal Chicken Tarkari (Nepali Food Recipe)

(Spicy Chicken Curried in Almond and Butter)

INGREDIENTS

• 2 lbs. chicken breast, cut into 1-in. strips (can be substituted with lamb or shrimps)
• 4 cloves garlic, halved
• 1 in. ginger, sliced
• 3 fresh red chilies
• 1 cup almonds
• 1 tablespoon curry powder
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon timur (Szechwan pepper)
• 4 green cardamom, bruised
• 3 tablespoons vegetable oil for browning
• 2 cups onions, finely chopped
• 1 cup heavy cream
• 1 teaspoon turmeric
• 4 teaspoons clarified butter
• 1 cup broth or water
• 1 tablespoon chopped cilantro for garnish
• Salt and Pepper

DIRECTIONS

• In a large bowl, season chicken pieces with salt and pepper.
• Heat oil and brown chicken.
• Reserve brown chicken in a plate.
• Drain oil.  Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
• Heat three tablespoons of oil in a non-stick pan, and brown chicken.
• Transfer browned chicken to a bowl.
• Drain and clean the pan, heat clarified 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.
• 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).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi