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» Nepalese
Cooking:
Ingredients:
2 |
lbs. |
chicken (cut into 1 to 2 inch cubes) |
|
3 |
cups |
onion, chopped |
|
1 |
cup |
yogurt |
|
1/2 |
tablespoon |
garlic (minced) |
|
2 |
tablespoon |
ginger (minced) |
|
1/2 |
teaspoon |
turmeric |
|
1 |
tablespoon |
cumin powder |
|
1 |
teaspoon |
chili powder |
|
1 |
teaspoon |
fresh ground pepper |
|
2 |
cups |
chicken stock |
|
5 |
cloves |
|
|
5 |
cardamom |
|
|
1 |
inch |
cinnamon stick |
|
2 |
bay |
leaves |
|
1/4 |
teaspoon |
nutmeg, grated |
|
3 |
tablespoons |
mustard oil |
|
Salt to taste |
||
|
Garnish: |
||
| 3 | tablespoons | cilantro (chopped) |
Cooking:
| 1 | Marinate chicken with pepper, turmeric, and salt for atleast few minutes. |
| 2 | Heat oil over medium heat. When heated, add cloves, cardamom, cinnamon, and bay leaves. Heat few seconds. |
| 3 | Add chopped onions, and fry until light brown. Add garlic and ginger. Add cumin, chili powder, and grated nutmeg. |
| 4 | Add chicken into the above spice mixture. Cook well untill light brown. |
| 5 | Add yogurt, chicken stock to the chicken. |
| 6 | Lower the heat and simmer until chicken is tender, and until the sauce reach desired consistency. |
| 7 | Add chopped cilantro to garnish. Serve hot with rice, and or Roti. |
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Date Added: 2009-03-25 Views : 127