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