Royal Chicken Tarkari

"Spicy Chicken Curried in Almond and Butter, Nepali style"
 
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photo by Tulsi Regmi photo by Tulsi Regmi
photo by Tulsi Regmi
Ready In:
1hr
Ingredients:
17
Serves:
4
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ingredients

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directions

  • 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).

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Reviews

  1. Karen Smithe
    What a fantastic recipe! A really great yellow colour, everybody wolfed it down. I used half double cream & half single cream, and added an extra cardamon.
     
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