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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Clean the chicken thoroughly and set it aside.

Step 2

Heat mustard oil in a deep pan or wok over medium heat until it starts to smoke slightly. Lower the heat to medium.

Step 3

Add cumin seeds and bay leaves to the hot oil. Let them sizzle for 30 seconds to release their aroma.

Step 4

Add the sliced onions and sauté until they turn golden brown, stirring occasionally to prevent burning.

Step 5

Add ginger paste, garlic paste, and green chilies. Sauté for about 1-2 minutes until the raw smell disappears.

Step 6

Mix in the chopped tomatoes and cook until they soften and oil begins to separate from the mixture, approximately 5-7 minutes.

Step 7

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.

Step 8

Add the chicken pieces to the spice mixture. Toss well to coat the chicken evenly with the spices.

Step 9

Cook the chicken on medium heat for 8-10 minutes, stirring occasionally until it starts to release its juices.

Step 10

Add the whisked yogurt and mix thoroughly. Let it cook for another 5 minutes, stirring occasionally.

Step 11

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.

Step 12

Stir in garam masala, chopped cilantro, and kasuri methi. Cook for an additional 2 minutes.

Step 13

Turn off the heat and let the dish rest for 5 minutes before serving. Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	1992.2 grams (1992.2g)

Amount per serving	% Daily Value*
Calories	2983

Total Fat 213.70g	274%
Saturated Fat 51.30g	257%
Polyunsaturated Fat 0.00g
Cholesterol 816mg	272%
Sodium 3784mg	165%
Total Carbohydrate 60.00g	22%
Dietary Fiber 13.30g	48%
Total Sugars 24.00g
Protein 194.40g	389%

Vitamin D 50IU	250%
Calcium 490mg	38%
Iron 19mg	103%
Potassium 3663mg	78%

*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.

Source of Calories

Fat: 65.4%

Protein: 26.4%

Carbs: 8.2%