Nepali Chicken Pakistani Style
Experience the bold flavors of "Nepali Chicken Pakistani Style," a rich and aromatic chicken curry that beautifully blends Nepalese ingredients with the robust cooking techniques of Pakistani cuisine. Marinated bone-in chicken is simmered to perfection in a spiced yogurt and tomato-based gravy, featuring mustard oil for an authentic depth of flavor. Infused with fragrant spices such as cumin, coriander, and garam masala, along with a hint of kasuri methi and fresh cilantro, this curry is a celebration of warmth and comfort. Perfectly paired with steamed rice, naan, or roti, this hearty dish is ideal for those seeking a bold, flavorful meal with a cross-cultural twist. Ready in just over an hour, this recipe is a must-try for lovers of South Asian cuisine!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into medium pieces)
- 2 medium Onions (finely sliced)
- 2 large Tomatoes (chopped)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 3 pieces Green chilies (slit lengthwise)
- 0.5 cup Yogurt (plain, whisked)
- 4 tablespoons Mustard oil
- 1 teaspoon Cumin seeds
- 2 pieces Bay leaves
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 3 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Kasuri methi (dried fenugreek leaves, crushed)
- 1 teaspoon Salt
- 1 cup Water
Instructions
Clean the chicken thoroughly and set it aside.
Heat mustard oil in a deep pan or wok over medium heat until it starts to smoke slightly. Lower the heat to medium.
Add cumin seeds and bay leaves to the hot oil. Let them sizzle for 30 seconds to release their aroma.
Add the sliced onions and sauté until they turn golden brown, stirring occasionally to prevent burning.
Add ginger paste, garlic paste, and green chilies. Sauté for about 1-2 minutes until the raw smell disappears.
Mix in the chopped tomatoes and cook until they soften and oil begins to separate from the mixture, approximately 5-7 minutes.
Lower the heat slightly and add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well and cook the spices for 1-2 minutes.
Add the chicken pieces to the spice mixture. Toss well to coat the chicken evenly with the spices.
Cook the chicken on medium heat for 8-10 minutes, stirring occasionally until it starts to release its juices.
Add the whisked yogurt and mix thoroughly. Let it cook for another 5 minutes, stirring occasionally.
Pour in the water, cover the pan with a lid, and let the chicken simmer over low heat for 20-25 minutes or until the chicken is tender and the oil starts to surface.
Stir in garam masala, chopped cilantro, and kasuri methi. Cook for an additional 2 minutes.
Turn off the heat and let the dish rest for 5 minutes before serving. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
