Chicken Nentara Recipes

CHICKEN NENTARA

An Indian hybrid - served in our local restaurant, but they won't tell us the recipe. After countless tries we've come up with something similar based on tandoori and sweet and sour sauce

Provided by Chef Turk

Categories Curries

Time P1DT20m

Yield 2-3 serving(s)

Number Of Ingredients 12

Chicken Nentara image

Steps:

Cut the chicken into 2cm cubes.
Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
Add the chicken and cook for about 15 minutes over a medium heat.
To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny.
Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

Nutrition Facts : Calories 801.5, Fat 45.7, SaturatedFat 13, Cholesterol 225, Sodium 299.9, Carbohydrate 37.4, Fiber 2.2, Sugar 22.8, Protein 58.1

Ingredients

tandoori paste
600 g chicken
4 garlic cloves (as desired)
1 large onion
green chili (optional)
100 ml pineapple juice or 100 ml orange juice
2 tablespoons caster sugar
100 ml rice wine vinegar
1 tablespoon tomato ketchup
2 tablespoons cornflour
2 garlic cloves
1 teaspoon ground ginger

RESTAURANT STYLE CHICKEN NACHOS

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Restaurant Style Chicken Nachos image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

Ingredients

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

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MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF

Web Nov 1, 2018 How To Make Chicken Tagine. To begin, combine the spices in small bowl. Mix well and set aside. Zest the lemon. Combine 1 …
From onceuponachef.com
Cuisine Jewish, Moroccan
Total Time 1 hr
Category Dinner
Calories 367 per serving

Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.

Chicken Nentara Recipes

CHICKEN NENTARA

An Indian hybrid - served in our local restaurant, but they won't tell us the recipe. After countless tries we've come up with something similar based on tandoori and sweet and sour sauce

RESTAURANT STYLE CHICKEN NACHOS

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

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