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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
1/4 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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
1/4 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
DIRECTIONS
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
1/4 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
DIRECTIONS
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
1/4 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
DIRECTIONS
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
1/4 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
DIRECTIONS
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
DIRECTIONS
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
1/4 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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
1/4 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
DIRECTIONS
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
1/4 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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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
DIRECTIONS
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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