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POULTRY RECIPES
Gorkhali Chicken Chili
(Nepali Spicy Grilled Chicken Sautéed in Chili
Sauce)
Mushroom Chicken
Tarkari
(Nepali Spicy Grilled Chicken Curried with Mushroom)
Chicken Zucchini Bhutuwa
(Tender Chicken Stir-Fried with Zucchini, Nepali Style)
Chicken Eggplant Bhutuwa
(Tender Chicken Stir-Fried with Eggplant, Nepali Style)
Chicken Bhutuwa
(Classic Chicken Stir-Fried with Nepali Spices and Herbs)
Royal Chicken Tarkari
(Spicy Chicken Curried in Almond and Butter)
Chicken Chow Chow
(Himalayan Pan-Fried Noodles with Chicken)
Chicken Sekuwa
(Classic Nepali Chicken Kabob)
Himalayan Sekuwa
(Classic Nepali Chicken-Shrimp Kabob)
Jwanu Chicken Tarkari
(Himalayan Chicken Stewed in Jwanu Broth)
Gorkhali Chicken Chop
(Nepali Chicken Cutlets)
Chicken Tarkari
(Classic Tender Chicken Curried in Yogurt and Himalayan Herbs)
Chicken Tomato Tarkari
(Classic Tender Chicken Curried in Tomato and Himalayan Herbs)
Mango Chicken Tarkari
(Nepali Chicken Curried with Mango and Spices)
Chicken Poleko
(Whole Grilled Chicken Marinated in Himalayan Herbs
and Spices)
Chicken Sukuti
Chili
(Classic Smoked Crispy Chicken Sautéed in Spices)
Duck
Poleko
(Duck Roasted with Herbs and Spices, Nepali Style)
Duck Sukuti
(Crispy Smoked Duck Marinated in Nepali Spices)
Duck Tarkari (Duck Curried in Nepali Herbs and Spices)
Duck
Tareko
(Crispy Deep-Fried Duck Marinated in Nepali Spices)
Chicken
Tareko
(Crispy Deep-Fried Chicken Marinated in Nepali Spices)
Chicken Sukuti
(Crispy Smoked Chicken Marinated in Nepali Spices)
Gorkhali Chicken Chili
(Nepali Spicy Grilled Chicken Sautéed in Chili
Sauce)
INGREDIENTS:
2 lbs. chicken breasts, skinned and boned
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 tablespoon fresh hot chili, minced
1 tablespoon cumin powder
1 cup onion, finely chopped
1 cup tomato, chopped
2 tablespoons honey
2 cups red bell pepper, cut into 1-in pieces
1 cup scallion, cut into 1-in length
2 tablespoons cooking oil
5 dry whole red chilies
Salt and Pepper
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
Salt and Pepper
In a small bowl,
combine all marinating ingredients into a smooth paste. In a large bowl, pour
the marinade over chicken pieces. Mix well, cover, and let marinate for at least four
hours. Grill marinated chicken on a charcoal grill, occasionally turning
until cooked through, about ten minutes. Cut grilled chicken into 1-in strips.
In a blender,
process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey,
salt and pepper into a smooth paste. In a sauce pan
heat two tablespoons of cooking oil. Fry dry whole red chilies till dark.
Add the spice mixture and sauté on medium heat till the oil starts to separate
from the spices, about 5-8 minutes. Add grilled chicken pieces, red bell pepper,
and scallions. Stir thoroughly to coat with spices. Cook until
vegetables are tender. Adjust seasoning with salt and pepper. Garnish with chopped
cilantro. Serve with rice, or roti (flat bread).
Mushroom Chicken
Tarkari
(Nepali Spicy Grilled Chicken Curried
with Mushroom)
INGREDIENTS:
2 lbs. chicken breasts, skinned,
boned (can be substituted with lamb or shrimps)
3 cups cup mushroom, thinly sliced
1 tablespoon garlic, minced
1 tablespoon ginger, finely grated
5 dried whole red chilies
1 teaspoon fenugreek seeds
1 cup onions, finely chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
1 teaspoon turmeric
3 tablespoons clarified butter
1/2 cup heavy cream
1 cup broth or water
1 tablespoon lemon juice
2 tablespoons oil for marinating
1 tablespoon chopped for garnish
Salt and Pepper
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice,
1/2 teaspoon of turmeric, salt and pepper into a paste. Add
chicken pieces to the marinade; mix well, cover, and let marinate for at least four
hours. Grill the marinated chicken until cooked thoroughly; cut into 1-in cubes.
In a sauce pan, heat three
tablespoons of clarified butter. Splitter fenugreek seeds and whole red chilies
until dark. Add onions, sauté on medium heat till light
brown. Add garlic, ginger, turmeric, cumin, curry powder and chili powder;
fry
for a minute or so. Add mushroom; sauté until slightly tender; add broth. Lower the heat,
add salt and pepper, and let
the mushroom mixture simmer for 10 min till it is reduced by half. Add heavy cream;
bring it to a
boil and let simmer till the sauce-like consistency is achieved. Transfer grilled
chicken strips to the mushroom sauce, stir well. Adjust seasoning with salt and
pepper. Garnish with chopped cilantro. Serve hot with rice or roti (flat bread).
Chicken Zucchini Bhutuwa
(Tender Chicken Stir-Fried with Zucchini, Nepali Style)
INGREDIENTS:
2 lbs. chicken breasts, skinned, boned, and cut into 1-in pieces (can be
substituted with lamb)
2 cups zucchini (lauka), cut into 1-in long strips
2 cups red bell pepper, cut into 1-in long strips
2 cups tomatoes, sliced
1 cup onions, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
1 teaspoon turmeric
2 tablespoons clarified butter
3 tablespoons vegetable oil for browning
2 tablespoons cilantro, finely chopped, for garnish
Salt and Pepper
In a large bowl, combine chicken pieces with 1/2 teaspoon of turmeric, salt and
pepper. Mix
well, cover, and let marinate for 30 minutes.
In a non-stick pan, heat three tablespoons of
cooking oil, brown chicken on all sides, and set aside. Drain the oil,
and heat clarified butter. Add onions and sauté
till light brown. Add turmeric, garlic, ginger, cumin, curry powder and chili
powder. Stir
for one minute on low heat. Add zucchini, red bell pepper and tomato slices to the onion
mixture. Stir-fry till wilting occurs. Transfer browned chicken to vegetables.
Add salt and pepper and stir-fry for
another 5-7 minutes, until the chicken pieces are cooked tender. Garnish with chopped cilantro.
Serve with rice or roti (flat bread).
Chicken Eggplant Bhutuwa
(Tender Chicken Stir-Fried with Eggplant, Nepali Style)
INGREDIENTS:
2 lbs. chicken breasts, cut into 1-in pieces (can be substituted with lamb)
3 cups eggplant, cut into 1-in long, 1/4-in strips
1 cup tomatoes, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 dried whole red chilies
1 teaspoon whole cumin seeds
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
1 teaspoon turmeric
2 tablespoons cooking oil for browning
2 tablespoons cooking oil for stir frying
1 cup broth or water
1 tablespoon cilantro, finely chopped, for garnish
Salt and Pepper
In a large bowl, combine chicken pieces with 1/2 teaspoon of turmeric, salt and
pepper. Mix
well, cover, and let marinate for 30 minutes.
In a non-stick pan, heat four tablespoons of cooking oil. Brown chicken on
all sides, and set aside. Drain excess oil. Heat two tablespoons of
oil and add cumin seeds and dried whole chilies; fry until dark. Put
turmeric, garlic, ginger, cumin powder, chili powder and curry powder; stir for a minute
or so. Add eggplant pieces, salt and pepper; stir-fry until slightly wilted. Add tomatoes and chicken pieces. Add broth if required. Stir-fry the
chicken mixture for 10 min or until chicken is cooked tender. Cook in low heat till
the excess liquid is evaporated off. Adjust seasoning with salt and
pepper. Garnish with
chopped cilantro. Serve with rice, or roti (flat bread).
Chicken Bhutuwa
(Classic Chicken Stir-Fried with Nepali Spices and Herbs)
INGREDIENTS:
2 lb. chicken, black and white, boned and cut into 1-in pieces (can also be
substituted with lamb)
1 cup onion, chopped
5 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies
1 teaspoon turmeric
1/8 teaspoon asafetida
1 teaspoon cumin powder
1 teaspoon curry powder
5 dried red chilies
1 cup green onions, cut in 1 in. length
1 cup green peas
4 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or water
Salt and Pepper
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice,
1/2 teaspoon of turmeric, salt and pepper into a paste. Add chicken pieces
and mix thoroughly to coat;
cover, and let marinate for 30 minutes. After marinating, drain the marinade and pat-dry
chicken pieces.
In a processor,
blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry
powder, asafetida, and turmeric into a smooth paste. In a non-stick pan
heat two tablespoons of oil. Add dried red chilies and fry till dark. Add
spice paste; fry for another few minutes until the oil starts to separate
from the spices. Transfer
marinated chicken to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to
medium and continue to stir fry chicken until cooked tender. It may require
some broth or water to moisten, if it starts to burn. Add green peas and green onions; stir
for another two minutes. Adjust seasoning with salt and pepper. Drain excess
oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat
bread).
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
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).
Chicken Chow Chow
(Himalayan Pan-Fried Noodles with Chicken)
INGREDIENTS:
1 lb. Tibetan noodles or spaghetti
1 lb. chicken breast, cut into 1/4-in. slices in 1.5-in. length (can be substituted
with lamb or shrimps)
2 cups julienned mixed vegetables (carrots, bean sprouts, green beans, green pepper,
and celery)
2 cups spinach, washed and cut into pieces
2 tablespoons vegetable oil for browning chicken
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
3 fresh chilies, julienned
1/2 cup tomatoes, chopped
2 tablespoons soy sauce
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons cooking oil for pan-frying
1/2 cup scallions, cut in 1-in. length for garnish
Salt and pepper
Cook noodles in boiling salted water until slightly undercooked. Drain and
rinse. In a large bowl, season chicken pieces with salt and pepper. Heat
two tablespoons of oil in a non-stick pan and brown chicken
until almost cooked. Transfer chicken to a bowl. Drain the excess
oil. In the pan, heat two tablespoons of cooking oil. Splitter fenugreek seeds
until they turn dark. Add onions; fry till light brown. Add turmeric, garlic,
ginger, chilies and timur. Stir well for a minute or so. Transfer browned pieces
of chicken to the pan and add tomatoes; stir well. Add soy sauce and cook
the chicken mixture until the chicken is tender, about five minutes or so. Add the noodles and
vegetables to the chicken mixture, pan-fry for about five minutes until the
vegetables are tender. Add spinach, and fold
into the noodles for a minute or so, until spinach is wilted and the excess
liquid is completely evaporated off. Garnish with scallions. Serve with roti
(flat bread).
Chicken Sekuwa
(Classic Nepali Chicken Kabob)
INGREDIENTS:
2 lbs chicken breast, cut into 1-inch cubes
Bamboo skewers, soaked for at least 30 minutes
Melted butter for basting
Marinade:
1/2 teaspoon cumin powder
1/2 teaspoon curry powder
1 tablespoon oil
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/8 teaspoon asafetida
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
In a blender, process all marinating ingredients into a smooth paste. Marinate chicken
cubes in marinade for overnight in the refrigerator. Pat dry marinated chicken pieces
and thread on with soaked bamboo skewers. Grill to the desired doneness,
frequently turning and basting with the melted butter. Serve hot with rice pilaf
and stir-fried vegetables, accompanied by
tomato achar.
Himalayan Sekuwa
(Nepali Chicken-Shrimp Kabob)
INGREDIENTS:
1 lb. chicken breasts, skinned, boned, and cut into 1-in. cubes.
1 lb. large shrimps, deveined
1/2 lb. pearl onions
1/2 lb. cherry tomatoes
Melted butter for basting
Bamboo skewers (pre-soaked in cold water overnight)
2 tablespoons chopped cilantro for garnish
Marinade:
1/2 teaspoon cumin powder
1/2 teaspoon curry powder
1 tablespoon oil
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/8 teaspoon asafetida
1/2 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
In a blender, process all marinating ingredients into a smooth paste. Marinate chicken
cubes and shrimp in marinade separately and allow marinating for overnight in
the refrigerator. Thread, alternatively, the
marinated chicken cubes, shrimps, and vegetables into skewers
Fire up a charcoal
grill. Clean the grill surface thoroughly. Do not overcrowd the
skewers with pieces. Grill skewers, frequently turning and
basting with melted butter until cooked to desired doneness. Take the cooked sekuwas off the
grill and generously brush with melted butter before serving. To serve, arrange
the sekuwas on the bed of rice pilaf, complimented with a chutney of
your choice on the side. Sprinkle chopped cilantro over the sekuwas.
Jwanu Chicken Tarkari
(Himalayan Chicken Stewed in Jwanu Broth)
INGREDIENTS:
2 lb. chicken, cut into 1-in. cubes (can be substituted with lamb)
1 lb. spinach, thoroughly washed and torn into pieces
5 dried red chilies
1 tablespoon jwanu (lovage seeds)
1 teaspoon mustard seeds
1 cup onion, chopped
1 teaspoon turmeric
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 cup tomatoes
2 cups broth or water
3 tablespoons cooking oil
Salt and Pepper
2 tablespoon chopped cilantro for garnish
In a large bowl, combine chicken
pieces with one tablespoon of cooking oil, turmeric powder and salt. Let marinate for 10-15 minutes.
In the mean time, heat two
tablespoons of oil in a sauce pan. Put dried red chilies and fry until dark. Add
jwanu and mustard seeds to the oil; fry for 15 sec. Transfer seasoned chicken
pieces to the pan and brown well on medium-high heat. Lower the heat to medium
and to the browned chicken mixture, add garlic, ginger, cumin powder, curry
powder and chili powder; stir the entire mixture well for about two minutes until the
aroma of different spices is released. Add chopped tomatoes, broth, salt and
pepper; mix well. Bring the stew mixture to a boil and allow stewing over low
heat for about 20-25 minutes until the chicken is tender and the desired
consistency of the sauce has been achieved. At last, add spinach and gently
fold into the stewed chicken in batches. Allow cooking for a minute or so
just until all the spinach is wilted. Adjust seasoning with salt and pepper.
Garnish with chopped cilantro. Serve with rice and roti (flat bread).
Gorkhali Chicken Chop
(Nepali Chicken Cutlets)
INGREDIENTS:
1 lb. whole chicken breasts, skinned and boned
1 teaspoon curry powder
1/2 teaspoon chili powder
1 cup flour
3 beaten eggs for egg-wash
1 cup for frying
Salt and Pepper
Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons cooking oil
Salt and Pepper
Butterfly chicken breasts. Wrap
the butterflied chicken with a plastic foil and pound with mallet to thin down
the chicken pieces to about 1/4-in. thickness. Transfer it to a large bowl.
In a bowl, combine all marinating ingredients into a smooth paste. Pour
the marinade over the tenderized chicken pieces; cover the bowl and marinate
overnight in refrigerator.
Season egg mixture with salt and
pepper. Season flour with curry powder, chili powder, salt and pepper.
Take out marinated chicken breasts from the bowl, dip in the egg mixture,
and spread over the seasoned flour to coat. In a non-stick pan, heat oil. Fry
coated chicken in hot oil, frequently turning, until cooked golden
brown. To serve, cut the cutlets into
1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
Add tomato achar to the chicken pieces.
Chicken Tarkari
(Classic Tender Chicken Curried in Yogurt and Himalayan Herbs)
INGREDIENTS:
2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
2 cups onion, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
5 dried red chilies
1 bay leaf
4 green cardamom, bruised
1 cup yogurt
1 cup broth or water
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro for garnish
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 into the spice mixture;
stir well. Add yogurt and 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 min. When cooked, turn off the heat and
add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).
Chicken Tomato Tarkari
(Classic Tender Chicken Curried in Tomato and Himalayan Herbs)
INGREDIENTS:
2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
2 cups onion, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
5 dried red chilies
1 bay leaf
4 green cardamom, bruised
2 cups tomatoes, chopped
1 cup broth or water
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro for garnish
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 min. When cooked, turn off the heat and
add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).
Mango Chicken Tarkari
(Nepali Chicken Curried with Mango and Spices)
INGREDIENTS:
2 lbs. chicken breast, cut into 1/2-in. slices
2 cups ripe mango, diced
1 tablespoon cumin powder
1/2 teaspoon turmeric
1 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon chili paste
1 tablespoon black peppercorn
4 tablespoons clarified butter
Salt and Pepper
1 tablespoon chopped cilantro for garnish
In a non-stick
sauté pan, heat two
tablespoons of butter. Fry a tablespoon of black pepper corn 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 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 a desired consistency of the mango sauce
has been achieved. Adjust seasoning with salt and pepper. Garnish with a
tablespoon of chopped cilantro. Serve with
rice and roti (flat bread).
Chicken Poleko
(Stuffed Whole Chicken Marinated in Yogurt Sauce)
INGREDIENTS:
1 3-4 lb. whole chicken, cleaned
Melted butter for basting
Marinade:
1 teaspoon cumin powder
2 tablespoons oil
1/2 tablespoon turmeric
1/4 teaspoon grated nutmeg
1/8 teaspoon asafetida
1/2 teaspoon timur (Szechwan pepper)
1 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
Salt and Pepper
Filling:
1.5 cups basmati rice, cooked
1/2 cup onion, grated
1/2 scallion, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon curry powder
1 cup chicken liver, cooked and ground
2 tablespoons clarified butter
Salt and Pepper
In a small bowl,
combine all marinating ingredients into a smooth paste. In a large bowl, place whole
chicken and pour the marinating mixture
over the bird; smother the marinade all over, inside and out. Marinate for 24
hours in the refrigerator.
In a large bowl, combine all
filling ingredients. Cover and refrigerate until used. Bring out the marinated
bird, pat dry with a paper towel. Stuff up the bird with the filling. Tie up the
leg as to enclose the stuffed cavity. Pre-heat oven to 350oF;
place a pouch of presoaked smoking wood chips. Place the marinated bird on
a broiling rack and broil,
frequently basting with the melted butter, for an hour or more or until the
chicken is cooked tender. Chop up into bite size pieces to serve. Serve with
rice pilaf, accompanied with
tomato achar.
Chicken Sukuti Chili
(Classic Smoked Crispy Chicken Sautéed with Spices)
INGREDIENTS:
3-4 lb. whole chicken
1 cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon chili paste
2 tablespoons soy sauce
1 teaspoon turmeric
2 tablespoons honey
5 dried red chilies
1 teaspoon cumin seeds
1 cup scallions, cut into 1-in length
4 tablespoons cooking oil
Oil for deep frying
Salt and Pepper
Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons honey
2 tablespoons molasses
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
1 tablespoon cornstarch
2 tablespoons cooking oil
Salt and Pepper
In a blender, process all marinating ingredients into a smooth paste.
In a large bowl, pour the marinade over the chicken and smother inside and out.
Cover and let marinate for at least four hours. After marinating, drain the marinade and pat-dry
chicken.
Heat frying oil to 360oF. Dip the marinated chicken into oil and fry
until crispy. Remove the chicken from oil and cut into bite size pieces. Reserve fried chicken
pieces in a large plate. In a
blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick
sauté pan, heat
four tablespoons of oil over high heat. Splitter whole red chilies and cumin
seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to
separate from the spices. Transfer the chicken pieces
into the spice mixture and stir fry for 5-8 minutes, or until the pieces are
fully coated with spices. Add chopped scallions and stir for a minute or
so. Serve with rice, accompanied with
tomato
achar.
Duck
Poleko
(Duck Roasted with Herbs and Spices, Nepali
Style)
INGREDIENTS:
5-6 lb. whole duck
1 tablespoon cumin powder
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground timur (Szechwan pepper)
1/8 teaspoon asafetida
1 teaspoon turmeric
2 tablespoons honey
2 tablespoons molesses
2 tablespoons cooking oil
Salt and Pepper
In a small bowl, combine cumin, chili, ginger, garlic,
timur, asafetida, turmeric, honey, molesses, oil, salt and pepper; mix well.
Clean duck; wipe dry. Rub duck inside and out with the spice mixture. Tie the
marinated duck around wings and hang for at least eight hours to allow a
complete marinating and dryness. Preheat oven to 400oF. Place duck
breast side up on a greased rack with a dripping pan filled with 2 inches of
water. Roast for about one hour or more until the duck is cooked thoroughly,
i.e., the internal temperature of meat has registered at least 160oF
and the skin has become crispy. To serve, cut roasted duck into bite-size
pieces. Serve with rice pilaf, accompanied with
mango chutney.
Duck Sukuti
(Crispy Smoked Duck Marinated in Nepali Spices)
INGREDIENTS:
5-6 lb. whole duck
1 tablespoon cumin powder
2 tablespoons ginger paste
1 tablespoon chili paste
1 teaspoon ground timur (Szechwan pepper)
1/8 teaspoon asafetida
1/2 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
Salt and Pepper
10 cups water for boiling
In a large pot, boil water combined with cumin powder, ginger, timur, asafetida,
nutmeg, half teaspoon of turmeric, salt and pepper. Dip
duck into the boiling water and cook for about fifteen minutes, turning
frequently. Remove the duck from water to drain. In a small bowl, combine
a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix
well. Pat dry duck and rub inside and out with the spice mixture. Tie the
marinated duck around wings and hang for at least six hours to allow a
complete marinating and dryness. Place the air-dried marinated duck in the
charcoal grill further away from direct fire. Allow smoking for three hours, or until the
inside meat temperature reaches 160oF and the skin has turned
crispy. To serve, cut roasted duck into bite-size pieces. Serve with rice
pilaf, accompanied with
mango chutney.
Duck Tarkari
(Duck Curried in Nepali Herbs and Spices)
INGREDIENTS:
3 lbs. duck, cut into large pieces
2 cups onion, chopped
1 tablespoon curry powder
5 dried red chilies
2 bay leaves
2 cups tomato, chopped
1 cup stock or water
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon crushed timur (Szechwan pepper)
4 tablespoons oil for browning
4 tablespoons oil for cooking
Salt and Pepper
2 tablespoons chopped cilantro for garnish
In large bowl,
combine duck pieces with salt and pepper; toss well. In a non-stick frying pan,
heat oil and brown all pieces of duck until most fat is rendered and the skin
is crispy. Reserve browned pieces of duck on a large plate. Discard excess
fat.
In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and
bay leaves; fry for 30 sec. Add turmeric, timur, and chopped onion, and fry
until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To
this mixture, add curry powder and tomato; mix well for a few
minutes. Transfer browned duck pieces into the spice mixture; stir. Add stock,
salt and pepper; lower heat to low and let simmer until duck pieces are tender,
and the sauce has thickened up to a desired consistency, about 35-45 min. When
cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with
rice, and or roti (flat bread).
Duck Tareko
(Crispy Deep-Fried Duck Marinated in Nepali
Spices)
INGREDIENTS:
5-6 lb. whole duck, cleaned and washed
1 tablespoon cumin powder
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground timur (Szechwan pepper)
1/4 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
Salt and Pepper
Oil for deep frying
In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half
teaspoon of turmeric, salt and
pepper; mix well. Clean duck; wipe dry. Rub duck inside and out with the
spice mixture. Let rest to marinate for at least eight hours.
Place marinated duck in a steamer and steam for at least one hour. Remove from
steamer and let cool down. Combine a half teaspoon of turmeric, chili
paste, molasses, honey and salt, and smother over the duck, inside and out. In a deep fryer heat oil to 360oF. Dip
the steamed duck in frying oil. Fry duck, turning periodically, until the duck
skin is golden brown and crispy. Remove from oil and place on paper towel to
absorb excess oil. To serve, cut crispy duck into bite-size pieces. Serve with
rice pilaf, accompanied with
mango chutney.
Chicken Tareko
(Crispy Deep-Fried Chicken Marinated in Nepali
Spices)
INGREDIENTS:
3-4 lb. whole chicken, cleaned and washed
1 tablespoon cumin powder
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground timur (Szechwan pepper)
1/4 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
Salt and Pepper
Oil for deep frying
In a small bowl, combine cumin, ginger, garlic, timur, nutmeg,
half teaspoon of turmeric, salt and
pepper; mix well. Clean duck; wipe dry. Rub duck inside and out with the
spice mixture. Let rest to marinate for at least eight hours.
Place marinated duck in a steamer and steam for at least one hour. Remove from
steamer and let cool down. Combine a half teaspoon of turmeric, chili
paste, molasses, honey and salt, and smother over the duck, inside and out. In a deep fryer heat oil to 360oF. Dip
the steamed duck in frying oil. Fry duck, turning periodically, until the duck
skin is golden brown and crispy. Remove from oil and place on paper towel to
absorb excess oil. To serve, cut crispy duck into bite-size pieces. Serve with
rice pilaf, accompanied with
mango chutney.
Chicken Sukuti
(Crispy Smoked Chicken Marinated in Nepali Spices)
INGREDIENTS:
3-4 lb. whole chicken
1 tablespoon cumin powder
2 tablespoons ginger paste
1 tablespoon chili paste
1 teaspoon ground timur (Szechwan pepper)
1/8 teaspoon asafetida
1/2 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
Salt and Pepper
10 cups water for boiling
In a large pot, boil water combined with cumin powder, ginger, timur, asafetida,
nutmeg, half teaspoon of turmeric, salt and pepper. Dip
chicken into the boiling water and cook for about fifteen minutes, turning
frequently. Remove the chicken from water to drain. In a small bowl,
combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix
well. Pat dry the chicken and rub inside and out with the spice mixture. Tie the
marinated chicken around wings and hang for at least four hours to allow a
complete marinating and dryness. Place the air-dried marinated chicken in
the charcoal grill further away from direct fire. Allow smoking for about
two hours, or until the
inside meat temperature reaches 160oF and the skin has turned
crispy. To serve, cut roasted chicken into bite-size pieces. Serve with rice
pilaf, accompanied with
mango chutney.
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