I love sharing recipes that bring comfort and bold flavor to the table. Some dishes remind me why I started cooking in the first place. Around the tenth try, I perfected this one.
The chicken recipe Nepali style became one of my top favorites. I keep coming back to it. It’s spicy, earthy, and full of warmth. Every bite carries layers of flavor that feel both rustic and rich. I use everyday ingredients with a few traditional twists.
This dish takes me right to the heart of the Himalayas. I don’t rush it. I let the chicken soak up the spices. It’s the kind of recipe I make when I want something bold and satisfying. Let me show you how I do it.
How To prepare Chicken Recipe Nepali?
🕒 Quick Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Nepali
Yield: Serves 4
Equipment Needed
- Large cooking pot or deep pan
- Wooden spoon
- Chopping board
- Sharp knife
- Measuring spoons
- Mixing bowl
Ingredients
- 1 kg chicken (bone-in pieces preferred)
- 2 tablespoons mustard oil (or vegetable oil)
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 cloves
- 1 cinnamon stick
- 3 green cardamom pods
- 2 large onions, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Step-by-Step Instructions
1. Marinate the Chicken
In a mixing bowl, combine the chicken pieces with turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. Prepare the Spice Base
Heat mustard oil in a large pot over medium heat. Once hot, add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamom pods. Sauté for about 30 seconds until fragrant.
3. Sauté Onions and Aromatics
Add the chopped onions to the pot and cook until they turn golden brown. Then, add minced garlic and ginger, cooking for another 2-3 minutes.
4. Cook the Chicken
Add the marinated chicken pieces to the pot. Cook on medium heat until the chicken is browned on all sides.
5. Add Tomatoes and Simmer
Stir in the chopped tomatoes and cook until they soften and blend into the curry. Add a cup of water, cover the pot, and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked through.
6. Garnish and Serve
Once the curry reaches your desired consistency, garnish with chopped fresh cilantro. Serve hot with steamed rice or roti.
Nutrition Facts (Per Serving)
- Calories: Approximately 360 kcal
- Protein: 20g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 2.4g
- Sodium: 640mg
- Iron: 2mg
- Potassium: 320mg
Based on a serving size of 240g, including rice.
Serving Suggestions
Traditionally, Nepali Chicken Curry is served with:
- Steamed basmati rice (bhat)
- Lentil soup (dal)
- Boiled spinach (saag)
- Pickled vegetables (achar)
- Vegetable curry (tarkari)
This combination offers a balanced and satisfying meal.
5 best variations
Here are my 5 best variations of the chicken recipe Nepali style that I’ve tried and loved. Each one brings a different twist without losing the soul of the original:
1. Smoky Grilled Nepali Chicken
I marinate the chicken in the same spice mix but grill it instead of stewing. The smokiness adds depth and makes it perfect for summer meals or BBQ nights.
2. Nepali Chicken Curry with Potatoes
Sometimes I toss in cubed potatoes while the curry simmers. They soak up all the spices and make the dish even heartier. It feels more like a full meal with less need for sides.
3. Coconut Milk Nepali Chicken
For a creamier version, I add half a cup of coconut milk after the tomatoes. It softens the heat and adds a mild sweetness that pairs well with rice.
4. Spicy Tomato-Free Version
When I want a sharper kick, I skip tomatoes and use extra garlic, ginger, and a dash of lemon juice. It creates a dry-style curry with bold, fiery notes.
5. Slow Cooker Nepali Chicken
On busy days, I throw everything into my slow cooker. After 5–6 hours on low, the chicken falls off the bone and the spices meld beautifully. It’s effortless but just as flavorful.
Let me know if you try any of these. I always enjoy seeing how others put their spin on this dish.
Health Benefits
- Rich in Protein: Chicken provides essential amino acids necessary for muscle growth and repair.
- Anti-Inflammatory Spices: Ingredients like turmeric and ginger have anti-inflammatory properties that can aid digestion and boost immunity.
- Low in Saturated Fat: Using mustard oil and lean cuts of chicken helps keep the dish heart-healthy.
Note
For the most authentic flavor, use mustard oil and bone-in chicken pieces. Allowing the curry to simmer slowly enhances the depth of flavor, making the dish truly special.
Can You Eat This Recipe Every Day?
Yes, you can eat this chicken recipe Nepali style every day—but with a few mindful tweaks. I’ve done it during busy weeks when I meal-prep, and here’s what I’ve learned:
The spices—like turmeric, cumin, and ginger—actually support digestion and boost immunity. Chicken gives you lean protein, which helps keep energy up and cravings down. That makes it a solid everyday option if you balance it.
Here’s how I make it daily-friendly:
- I use less oil
- I trim the fat off the chicken
- I pair it with brown rice or roti and a side of sautéed greens or lentils
The trick is to keep it fresh and not overload on salt or spice. With balance, this dish totally fits into a healthy routine.
How To Store?
I always make sure to cool the curry completely before storing it. Once it’s cooled, I transfer it to an airtight container and keep it in the fridge if I plan to eat it within four days.
The flavor actually gets better the next day, which I love. For longer storage, I portion the chicken recipe Nepali curry into freezer-safe containers or zip bags, remove as much air as possible, and label them with the date.
It freezes well for up to two months. When I’m ready to eat it again, I thaw it overnight in the fridge and reheat it gently on the stove with a splash of water to bring back the original texture. Proper storage keeps it fresh and just as flavorful.
Conclusion
I never get tired of making this dish. It’s bold, comforting, and packed with flavor. The chicken recipe Nepali style always hits the spot when I want something warm and soulful.
Whether I stick to the classic version or try a new twist, it always delivers. It reminds me that good food doesn’t have to be complicated—it just needs heart. If you’ve never tried Nepali flavors before, this is a perfect place to start.
And if you already love them, you know exactly why I keep coming back to this one. Give it a try, and don’t be afraid to make it your own. I’d love to hear how it turns out for you.