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The presented recipe of Chatamari is an adapted recipe. The original recipe does not have eggs in the rice flour and the meat topping is not cooked separately. In the traditional recipe, the meat is cooked over the rice flour.
Source: Food-nepal.com
Ingredients
3 cups onion,chopped
2 cups yogurt
2 cups chicken stock
5 cloves
5 cardamom, bruised
1" cinnamon stick
2 bay leaves
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tsp turmeric
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp red chilli powder
1 tsp freshly ground pepper
1/4 tsp nutmeg, grated
4 tbsp mustard oil
Salt to Taste
2 tbsp chopped cilantro for garnishMethod
- Combine chicken pieces, pepper, turmeric, and salt and toss well.
- Heat oil in a saucepan over medium heat.
- When heated, add cloves, cardamom, cinnamon, and bay leaves; heat for about half minute.
- Add chopped onions, and fry until brown. Put garlic and ginger into the onion mixture and fry for half minute.
- To this mixture, add cumin, coriander, chili powder, and grated nutmeg.
- Mix them well for a minute or so on low heat.
- Increase the heat to medium, and transfer chicken pieces into the spice mixture; stir well to brown.
- Add yogurt, chicken stock to the chicken.
- Lower the heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about half an hour.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice, and or Roti.
Nepalese Dishes Index
Non Veggies Index
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