Recipe summary: Prep 20m | Cook 45m | Yield 6 servings
Ingredients
- 1 kg bone-in chicken pieces
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric, divided
- 3 tablespoons mustard or neutral oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 large onion, finely chopped
- 1 1/2 tablespoons ginger paste
- 1 1/2 tablespoons garlic paste
- 2 medium tomatoes, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chilli powder, to taste
- 1/2 teaspoon garam masala
- 500-700 ml hot water
- Fresh coriander
How to make it
1. Season the chicken
Mix chicken with salt and half the turmeric. Rest 15 minutes while preparing the aromatics.
2. Brown the chicken
Heat oil in a heavy pot. Brown chicken in batches for colour, then remove.
3. Build the masala
In the same pot, fry cumin and bay. Cook onion until golden, add ginger and garlic, then tomatoes and remaining ground spices. Cook until the tomato softens and oil begins to separate.
4. Simmer
Return chicken and coat it in masala. Add hot water, cover and simmer 30-35 minutes until tender and cooked through.
5. Finish
Uncover to adjust gravy consistency. Stir in garam masala and coriander. Ensure chicken reaches 74 degrees C before serving.
Practical tips
- Bone-in thigh and drumstick stay juicier than breast.
- Cook onion and tomato patiently for a rounded gravy.
- Add hot, not cold, water after frying the masala.
- Rest the curry 10 minutes before serving.
Frequently asked questions
Can I use boneless chicken?
Yes, but reduce simmering time and check early to prevent dryness.
Is Nepali chicken curry very hot?
Usually it is warmly spiced; adjust chilli without reducing cumin, coriander or aromatics.
What should I serve with it?
Steamed rice, roti, pulao or dal bhat tarkari all pair well.
Adjust chilli and salt to taste. Cool leftovers promptly and refrigerate in a covered container.