Royal Chicken Tarkari

Spicy Chicken Curried in Almond and Butter, Nepali style

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
2. In a large bowl, season chicken pieces with salt and pepper.
3. Heat oil and brown chicken in a sauce pan.
4. Reserve browned chicken in a bowl.
5. Drain oil and clean the pan, heat butter.
6. Add turmeric, chopped onion and sauté till brown.
7. Transfer the almond paste to the onion mixture.
8. Stir for a few minutes till the oil starts to separate from the mixture.
9. Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
10. Transfer browned chicken to the almond sauce.
11. Cook on low heat till chicken is tender and the almond sauce has thickened.
12. Garnish with chopped cilantro.
13. Serve with rice or roti (flat bread).