Royal Chicken Tarkari: A Nepali Jewel of Almonds and Spice

There are certain dishes that transport you instantly, not just to a place, but to a feeling. For me, Royal Chicken Tarkari is one of those culinary journeys. I remember the first time I tasted it, a wedding feast in Kathmandu, the air thick with the scent of marigolds and woodsmoke. The richness of the almond-butter sauce, clinging to tender chicken, was unlike anything I’d experienced. It wasn’t just a meal; it was an embrace, a whisper of generations of culinary wisdom passed down through families, a testament to the power of simple, high-quality ingredients transformed by skillful hands. This is a dish that speaks of celebration, of comfort, and of an enduring love for vibrant flavors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: Serves 4
• Dietary Type: Contains Nuts, Dairy

Ingredients

This exquisite Tarkari relies on a harmonious blend of aromatic spices and rich, creamy elements. Here’s what you’ll need to create this Nepali masterpiece:

• 2 lbs chicken breasts, meticulously cut into 1-inch strips
• 4 garlic cloves, thoughtfully halved
• 1 inch ginger, thinly sliced
• 3 fresh red chilies, adding a vibrant kick (adjust to your heat preference)
• 1 cup almonds, the foundation of our luxurious sauce
• 1 tablespoon curry powder, a classic spice blend
• 1/2 teaspoon grated nutmeg, for a warm, earthy note
• 1/2 teaspoon Szechwan pepper (timur), lending its unique citrusy tingle
• 4 green cardamoms, gently bruised to release their fragrant oils
• 3 tablespoons vegetable oil, for achieving that perfect sear
• 2 cups onions, finely chopped, the sweet base of our flavor profile
• 1 cup heavy cream, for unparalleled richness and a velvety texture
• 1 teaspoon turmeric, to imbue the tarkari with its characteristic golden hue
• 2 tablespoons butter, adding a luscious depth
• 1 cup broth (or 1 cup water), to create the perfect sauce consistency
• 1 tablespoon chopped cilantro, for a fresh, herbaceous garnish
• Salt and pepper, to taste, the essential seasoning

Equipment Needed

To bring this Royal Chicken Tarkari to life, you’ll want to have these essential kitchen tools ready:

• A food processor or blender for creating the almond paste
• A large bowl for marinating and holding ingredients
• A heavy-bottomed saucepan or Dutch oven for browning the chicken and simmering the sauce
• A measuring cup and spoons for accurate ingredient quantities
• A cutting board and sharp knife for prepping ingredients
• A spatula or wooden spoon for stirring

Instructions

Crafting this Royal Chicken Tarkari is a rewarding process, where each step builds upon the last to create a symphony of flavors.

1. Begin by creating the aromatic paste. In your food processor or blender, combine the halved garlic cloves, sliced ginger, fresh red chilies, curry powder, grated nutmeg, Szechwan pepper (timur), bruised green cardamoms, and almonds. Add 1/4 cup of water to facilitate the blending process and process until you achieve a smooth, finely ground paste. Set this potent paste aside.

2. In the large bowl, season the chicken breast strips generously with salt and pepper. Ensure each piece is well-coated.

3. Heat the vegetable oil in your saucepan or Dutch oven over medium-high heat. Carefully add the seasoned chicken in batches, being careful not to overcrowd the pan. Brown the chicken on all sides until it develops a lovely golden crust. This step is crucial for locking in the juices and adding depth of flavor. Once browned, reserve the chicken in a separate bowl.

4. Drain any excess oil from the pan and clean it thoroughly. Return the pan to the stove over medium heat and melt the butter.

5. Add the turmeric and finely chopped onions to the melted butter. Sauté the onions, stirring frequently, until they are beautifully browned and caramelized. This slow caramelization will form the sweet, complex base of your tarkari sauce.

6. Introduce the prepared almond paste to the sautéed onions. Stir continuously for a few minutes. You’ll notice the mixture beginning to thicken, and the oil will start to separate from the paste. This signifies that the spices are blooming and their flavors are intensifying.

7. Reduce the heat to low. Gradually add the heavy cream, broth (or water), and season with salt and pepper to your liking. Mix everything thoroughly until a consistent, smooth sauce is achieved. Allow this sauce to simmer gently for a few minutes, allowing the flavors to meld.

8. Carefully transfer the browned chicken back into the simmering almond sauce.

9. Continue to cook on low heat, covered, until the chicken is tender and the almond sauce has thickened to your desired consistency. This usually takes about 20-25 minutes. Stir occasionally to prevent sticking and to ensure even cooking.

10. Once the tarkari is cooked through and the sauce is rich and creamy, garnish generously with chopped cilantro.

11. Serve this magnificent Royal Chicken Tarkari hot, ideally with steamed rice or warm roti (flatbread) to soak up every last drop of the exquisite sauce.

Expert Tips & Tricks

Elevating your Royal Chicken Tarkari from delicious to divine is all about a few chef-level touches. Don’t shy away from the Szechwan pepper; its unique zing is a signature element of this dish. For an even richer flavor, consider toasting your almonds lightly before grinding them into the paste – this awakens their oils and intensifies their nuttiness. If you find your sauce is a bit too thick during the simmering process, a splash more broth or water will readily correct it. Conversely, if it’s too thin, a gentle simmer with the lid ajar will help it reduce to perfection. Browning the chicken in batches is non-negotiable; it’s the key to achieving tender chicken that isn’t boiled, and it ensures the pan develops those flavorful fond bits that contribute so much to the sauce.

Serving & Storage Suggestions

This Royal Chicken Tarkari is best enjoyed fresh, when its flavors are at their peak and the sauce is luxuriously creamy. Serve it piping hot, accompanied by fluffy basmati rice or warm, pliable roti to mop up the glorious sauce. A side of cooling raita or a crisp green salad can provide a delightful counterpoint to the richness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a tablespoon or two of water or broth if the sauce has thickened too much. While it’s not ideal for freezing due to the cream content, if absolutely necessary, thaw overnight in the refrigerator and reheat with care.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1008.5 kcal	N/A
Calories from Fat	N/A	70%
Total Fat	78 g	120%
Saturated Fat	26.4 g	131%
Cholesterol	242.3 mg	80%
Sodium	670.3 mg	27%
Total Carbohydrate	22.4 g	7%
Dietary Fiber	6.5 g	26%
Sugars	7.5 g	30%
Protein	58.4 g	116%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is a beautiful rendition of Royal Chicken Tarkari, feel free to explore variations. For a nut-free version, you could experiment with substituting cashews for almonds, though the flavor profile will shift slightly. If you prefer a milder heat, reduce the number of fresh red chilies or opt for a milder variety. For those seeking a dairy-free option, full-fat coconut milk can be used in place of heavy cream, offering a delightful tropical twist. You can also swap chicken thighs for breasts for a richer, more succulent texture.

FAQs

Q: Why is it called “Royal” Chicken Tarkari?
A: The “royal” designation likely comes from its rich, luxurious ingredients like almonds and cream, typically reserved for special occasions and celebratory feasts.

Q: Can I make the almond paste ahead of time?
A: Yes, the almond paste can be made a day in advance and stored in an airtight container in the refrigerator.

Q: How can I adjust the spice level of this dish?
A: You can control the heat by adjusting the number of fresh red chilies, removing the seeds and membranes for less heat, or adding a pinch of cayenne pepper for extra fire.

Q: Is Szechwan pepper (timur) essential for this recipe?
A: While it can be omitted, Szechwan pepper provides a unique citrusy tingle that is characteristic of many Nepali dishes and significantly contributes to the authentic flavor profile.

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs will yield a more tender and flavorful result, though they may require a slightly longer cooking time to ensure they are fully cooked through.

Final Thoughts

As you embark on creating this Royal Chicken Tarkari, I encourage you to savor each step, breathing in the intoxicating aromas that will fill your kitchen. This is more than just a recipe; it’s an invitation to experience the heart of Nepali cuisine, a dish that nourishes the soul as much as it delights the palate. Serve it with pride, share it with love, and prepare for a truly regal dining experience. I’d be delighted to hear about your culinary adventures with this magnificent tarkari!