Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
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Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
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Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
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Jackfruit – Artocarpus heterophyllus
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Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
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Tibetan Food – Butter Chicken Recipe – Mar Jasha
By admin | September 20, 2009
Tibetan food is not so well known but this Tibetan Butter Chicken recipe (Mar Jasha) could help to change that. Our Butter Chicken recipe will show you just how good Tibetan food can be. With its unique range of spices and ingredients, this Tibetan Butter Chicken recipe makes an interesting contrast with its Indian counterpart.
Ingredients for Butter Chicken Recipe, Mar Jasha
1 Medium size chicken, cut into large pieces
85 ml Plain, unsweetened yogurt
1 Tbsp Tandoori masala
2 Tsp Kopan masala (you may substitute Garam masala)
30 ml Lime juice (or 40 ml lemon juice)
1 tsp Cumin leaves, finely ground
Pinch of salt
2 Medium size onions roughly chopped
2 Medium size tomatoes, pureed
20 gm Unsalted cashew nuts, finely ground
2 Tsp Garlic, skinned and pounded
2 Tsp Ginger, peeled, finely chopped and pounded
25 gm Butter
50 ml Cream
2-3 Dried red chillies, finely ground
Oil for frying
Method
1. In a large bowl, mix the Kopan masala, Tandoori masala, Cumin, Lime juice, Salt and Yogurt. Add the chicken pieces and stir to ensure the chicken is coated completely. Place in a refrigerator for 2 hours.
2. Heat the oil in a large pan. Add the chicken pieces and fry for about 10 minutes. Remove the chicken pieces from the pan and set aside.
3. Add the chopped onion to the pan and fry until golden brown. Add the Ginger and Garlic to the pan and continue frying for 2-3 minutes. Add the ground Cashew nuts, ground chillies and pureed tomatoes. Continue cooking over a medium heat for about 10 minutes.
4. Add the butter and cream to the pan and stir well. Return the chicken pieces to the pan. Cover the pan and cook until the chicken is cooked through.
5. Garnish with Coriander and serve.
Topics: Tibet | 4 Comments »
November 14th, 2009 at 8:51 am
The dish looks delicious!
November 17th, 2009 at 5:20 pm
I absolutely adore Tibetan food, but can never find the recipes. Thanks for posting this, it looks delicious! Would you also happen to have the recipes for Chasha Shamdey (chicken curry) or Shapta ( a beef dish)? I’ve been looking for months to no avail!
November 24th, 2009 at 2:15 am
Hi Cynthia, yes you can use these eggplants in stir fries. I would suggest you boil them whole for 2 or 3 minutes before cutting them and adding them to a stir fry as this will ensure they will not be too hard.
December 9th, 2009 at 8:36 pm
I’m with Kelly in wanting a Shapta recipe. My mom loves it and I am searching everywhere.