Nepali Chicken Curry


 Nepali chicken curry is a no fancy curry with full of flavor. The best flavors of this curry come out with the country chicken. In India , I have always made Nepali Chicken curry using country chicken. Though it take time for the chicken to get tender but the end result is worth all the patience.

Nepali Chicken Curry

During my newly married days , my hubby was much into impressing me with his ability to cook. Ya it was opposite.  Instead of me impressing him. Haha . We had our antics and pitter pater but it was fun. It was a way to get to know each other and bond with our love of food.This recipe of  Nepali chicken curry was one of the recipes he made. During one of his office stays in Lonavala ,  the gurkha (Security) used to make this nepali chicken curry for him and his friends. 

Nepali Chicken Curry

Serves 3

Nepali Chicken Curry

60Cook Time

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  • 350 gm chicken
  • 1/2 cup oil
  • 1/8 tsp cumin powder
  • 2 1/2 tsp ginger garlic paste
  • 1 cup onion chopped
  • 1/4 tsp turmeric
  • 1/2 tsp red chilly powder
  • 1 tsp coriander powder
  • 1/2 cup tomato chopped
  • salt to taste
  • 1/4 tsp garam masala powder
  • 3 glass water
  • Whole Garam Masala
  • 3 -5 pepper corns
  • 2 cloves
  • 1" cinnamon


  1. Heat oil. Add cumin powder and whole garam masala
  2. When it crackles add chopped onions.
  3. Once the onion is slightly pink add in the chicken. Sear for a minute
  4. Add ginger garlic paste and fry for 2 minutes stirring from time to time
  5. Add in turmeric, red chilly powder, coriander powder salt and tomato.
  6. Keep stirring till oil separates
  7. Add 3 glasses of water.
  8. Cover and cook for 30 minutes on medium flame.
  9. Add the garam masala powder.
  10. When chicken is tender cook till desired consistency for the gravy
  11. Serve hot with roti rice & onions.


Consistency of Nepali Chicken Curry is thin. But you can adjust according to your taste


Nepali Chicken Curry 



6 thoughts on “Nepali Chicken Curry

  1. Wow! Even though the ingredients are all similar and familiar, adding cumin powder in the oil is new and guess the process makes it a different dish. I am pinning this for later.. We are never satisfied with just one chicken curry right? :-P
  2. I love that oil floating on top of the curry... and what lovely color! It was the same here too, HD used to cook and I used be his helper during the earlier days... hehe...

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