Best Chicken Tarkari Recipes

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CHICKEN TARKARI



Chicken Tarkari image

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

2 lbs chicken breasts, cut into 1-in . cubes
2 cups onions, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 dried red chilies
1 bay leaf
4 green cardamoms, bruised
2 cups tomatoes, chopped
1 cup broth or 1 cup water
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 teaspoon turmeric
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped fresh cilantro (to garnish)

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).

ROYAL CHICKEN TARKARI



Royal Chicken Tarkari image

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

2 lbs chicken breasts, cut into 1 inch strips
4 garlic cloves, halved
1 inch ginger, sliced
3 fresh red chilies
1 cup almonds
1 tablespoon curry powder
1/2 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
4 green cardamoms, bruised
3 tablespoons vegetable oil, for browning
2 cups onions, finely chopped
1 cup heavy cream
1 teaspoon turmeric
2 tablespoons butter
1 cup broth or 1 cup water
1 tablespoon chopped cilantro (to garnish)
salt and pepper

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).

MANGO CHICKEN TARKARI



Mango Chicken Tarkari image

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

2 lbs chicken breasts, cut into 1/2 inch slices
2 cups ripe mangoes, diced
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 tablespoon chili paste
1 teaspoon black peppercorns
4 tablespoons clarified butter
1 tablespoon lemon juice
salt and pepper
1 tablespoon chopped fresh cilantro (to garnish)

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).

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