MANGO CHICKEN TARKARI
Make and share this Mango Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick sauté pan, heat two tablespoons of butter.
- Fry the black pepper corns 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 lemon juice, 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 the curry has attained a thick, saucy consistency.
- Adjust seasoning with salt and pepper.
- Garnish with a tablespoon of chopped cilantro.
- Serve with rice and roti (flat bread).
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
CHICKEN TARKARI
Make and share this Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- 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 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice and roti (flat bread).
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