Best Nepali Chicken Pakistani Style Recipes

NEPALI CHICKEN TARKARI (CHICKEN CURRY)

Steps:

• Mix turmeric with a pinch of salt and black pepper.
• Cut the chicken into chunks.
• Rub the chicken with the turmeric mix and let marinate in the fridge for 30 minutes to 1h.
• Heat the mustard and fenugreek seeds, on low heat, in a small skillet until crackled. Be careful to not burn the spices. Grind the spices together.
• Heat a large tablespoon of olive oil in a pan or a casserole over medium heat.
• Add the onion and cook for 5 minutes.
• Add the mustard and fenugreek mix, garlic, ginger, cumin, chilies, bay leave and cook for 2 minutes.
• Add the chicken and cook for 8 minutes.
• Add the stock and tomato, a pinch of salt and cook for 30 minutes on low heat.
• Top with cilantro and serve with rice.

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.

NEPALI MOMO

Steps:

• Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
• Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
• To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
• Spray a steamer pan with cooking spray.
• Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
• Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

PAKISTANI-STYLE ROAST CHICKEN THIGHS

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.

PAKISTANI CHICKEN KARAHI

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.

NEPALI CHICKEN (PAKISTANI STYLE)

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.