CHICKEN TARKARI
Steps:
- Combine chicken pieces, pepper, turmeric and salt and toss well. , Heat oil in a saucepan over medium heat. , When heated, add cloves, cardamom, cinnamon and bay leaves. Heat for about half a minute. , Add chopped onions and fry until brown. Put garlic and ginger into the onion mixture and fry for half a minute. , To this mixture, add cumin, coriander, chilli powder and grated nutmeg. , Mix them well for a minute or so on low heat. , Increase the heat to medium and transfer chicken pieces into the spice mixture. Stir well to brown. , Add yogurt and chicken stock to the chicken. , Lower the heat and let it simmer for about half an hour until chicken pieces are tender and the sauce has thickened up to a desired consistency. , When cooked, turn off the heat and add chopped cilantro to garnish. , Serve hot with rice or roti.,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
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.
Nutrition Facts : Calories 3045 kcal, Carbohydrate 6 g, Protein 495 g, Fat 101 g, SaturatedFat 36 g, Cholesterol 1386 mg, Sodium 1394 mg, Sugar 2 g, ServingSize 1 serving
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
ROYAL CHICKEN TARKARI
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
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
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
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).
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
- Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
- Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
- Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
- Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
NEPALI CHICKEN (PAKISTANI STYLE)
My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge.
Provided by WannabeChefMV
Categories Curries
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 939, Fat 68, SaturatedFat 16.5, Cholesterol 232, Sodium 1402, Carbohydrate 21.1, Fiber 5.1, Sugar 12, Protein 60.9
MANGO CHICKEN TARKARI
Make and share this Mango Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 13
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).
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
LAMB TARKARI
Make and share this Lamb Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two tablespoons of oil.
- Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies; 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, curry powder and chili; mix well for a minute or so.
- Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
- Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice, and or roti (flat bread).
Nutrition Facts : Calories 1116.3, Fat 77.7, SaturatedFat 25.1, Cholesterol 256.3, Sodium 935.8, Carbohydrate 32.2, Fiber 4.3, Sugar 15.9, Protein 72
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