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Chicken Recipe Nepali

This Nepali chicken recipe is a warm, spiced, and comforting dish that I love making when I want bold flavor with minimal fuss. It’s made with bone-in chicken, tomatoes, onions, garlic, ginger, and a mix of Nepali spices like timur (Sichuan pepper), turmeric, and cumin. The gravy is rich and aromatic, perfect with steamed rice or roti. Whether it’s a family dinner or a festive meal, this dish always brings that authentic Nepali homestyle flavor to the table. Simple ingredients, deep flavors, and soul-satisfying comfort in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Nepali
Calories: 360
Ingredients Equipment Method Notes

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)​

Equipment

  • Large cooking pot or deep pan
  • Wooden spoon​
  • Chopping board
  • Sharp knife
  • Measuring spoons
  • Mixing bowl

Method
 

Marinate the Chicken
  1. 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.​
Prepare the Spice Base
  1. 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.​
Sauté Onions and Aromatics
  1. 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.​
Cook the Chicken
  1. Add the marinated chicken pieces to the pot. Cook on medium heat until the chicken is browned on all sides.​
Add Tomatoes and Simmer
  1. 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.​
Garnish and Serve
  1. Once the curry reaches your desired consistency, garnish with chopped fresh cilantro. Serve hot with steamed rice or roti.​

Notes

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.​