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Royal Chicken Tarkari
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
  • 1/2 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

Cooking Instructions:


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).

Creative Nepali Recipes

Appetizer

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- Kathmandu Spring Rolls
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Meat

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- Lamb Pumpkin Tarkari
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Soups

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Polutry

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Momo

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- Cheese Stuffed Cabbage Rolls
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Breverage

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Aachar

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Seafood

- Fish Sekuwa
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Rice & Rotis

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Nepal Standard Time
Thursday
June 17, 2021, 10:46 AM