PAKISTANI-STYLE ROAST CHICKEN THIGHS
Juicy, savory, Pakistani-style chicken thighs that come out perfectly tender.
Provided by ToffeeSmiles22
Categories World Cuisine Recipes Asian Pakistani
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
- Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
- Bake in the preheated oven until tender and juicy, about 45 minutes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 5.5 g, Cholesterol 95.3 mg, Fat 17.8 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5 g, Sodium 131.8 mg, Sugar 2.4 g
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 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
CHICKEN SEKUWA (CLASSIC NEPALI CHICKEN SKEWERS)
Make and share this Chicken Sekuwa (Classic Nepali Chicken Skewers) recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, process all marinating ingredients into a smooth paste.
- Marinate chicken cubes in marinade for overnight in the refrigerator.
- Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
- Grill to the desired doneness, frequently turning and basting with the melted butter.
- Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.
Nutrition Facts : Calories 614.8, Fat 34.4, SaturatedFat 9.6, Cholesterol 199, Sodium 214.9, Carbohydrate 8, Fiber 1.3, Sugar 4.4, Protein 65.7
CLASSIC NEPALI TAAS
Taas is a popular Nepali meat dish that originated in Chitwan of Southern Nepal. The boneless lamb slices are marinated in Nepali herbs and spices, and slowly cooked in oil in low heat in a large near-flat concave thick-bottomed pan called tawa, resulting in an assertively spiced crispy lamb preparation. Although lamb or mutton is the preferred meat in a traditional taas preparation, chicken or pork can also be used as a substitute.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
- Reserve the mixture in a glassware container and refrigerate overnight.
- Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
- Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
- Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
- Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
- When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
- Place the mixture on a platter and garnish with the chopped cilantro.
- Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.
Nutrition Facts : Calories 1200.3, Fat 110.8, SaturatedFat 29.5, Cholesterol 163.3, Sodium 735, Carbohydrate 11.9, Fiber 2.4, Sugar 3.9, Protein 40.7
NEPALESE CHICKEN CURRY - THE BEST
This is a delightfully different flavour to other countries in Asia and all cooks that love spicy Asian meals will notice the different amounts of the spices that we all use so often, and how its put together make it unique in its own way - it works and how! its really a lovely recipe and one that I intend to use again - I found it tucked in between one of my many cookbooks - scrawled on a sheet of paper.
Provided by JoyfulCook
Categories Meat
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan and add the cumin seeds stirring for just 15 seconds or there about. Add onions and fry until they are soft.
- Add the chicken and salt to taste and cook/fry until they become well sealed or slightly brown. add the garlic, ginger, cloves, cardamom, cinnamon and the bay leaf and stir for a few minutes on medium heat.
- Add Turmeric, chilli, cumin and coriander powders and mix well with the chicken and cook for a further 3-5 minutes stirring.
- Add the tomatoes and stir, lower the heat and simmer with lid just slightly tilted for about 20 minutes - do not be tempted to add water as it will make its own juice.
Nutrition Facts : Calories 508.8, Fat 36.2, SaturatedFat 9, Cholesterol 157.9, Sodium 159, Carbohydrate 10.9, Fiber 2.4, Sugar 4.1, Protein 34.4
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).
PAKISTANI POTATO CHICKEN
This is a slightly spicy Pakistani dish of chicken and potatoes.
Provided by Fatma Athar
Categories World Cuisine Recipes Asian Pakistani
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
- Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
- Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.
Nutrition Facts : Calories 674.5 calories, Carbohydrate 26.6 g, Cholesterol 170.9 mg, Fat 41.6 g, Fiber 3.5 g, Protein 45.9 g, SaturatedFat 10.5 g, Sodium 232.6 mg, Sugar 2.3 g
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