Nepali Chicken Curry or Nepali Chicken Tarkari, known locally as Kukhurako Masu Tarkari, is a classic home-style chicken curry enjoyed across Nepal. It is a staple in most Nepali homes because of warm, hearty and packed with flavor.
Bone-in chicken cooked with spices, onions, garlic, and ginger makes this dish perfect for both everyday meals and special occasions.
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About Nepali Chicken Tarkari
As a Bengali, I have grown up around rich, spicy curries — kosha mangsho, chicken rezala, and all the deeply layered flavors that come with our cuisine. But the first time I tasted Nepali Chicken Curry, it was something entirely different — simple, earthy, and incredibly comforting in its own way.
A couple of years ago, our house help, who is from Nepal, offered to cook chicken her way. The aroma of oil sizzling with cumin seeds, bay leaves, fresh garlic, and ginger filled the kitchen with something both unfamiliar and deeply inviting.
She used bone-in chicken, slow-cooked with onions, garlic, ginger, and a generous spoonful of masu masala. The result was a rich, soulful chicken curry.
Nepali Chicken Curry Ingredients
Chicken: Bone-in chicken pieces are preferred for this recipe. I have used skinless tender chicken. Chicken pieces are cut into medium-sized chunks. Bone-in meat adds more flavor and richness to the curry, giving it a deeper and fuller taste.
Onion-Ginger-Garlic: Sliced onions are a key ingredient of this curry base as they help in thickening the curry giving it a rich and slightly chunky texture. This also gives a rustic home-cooked feel. Similarly, instead of ginger-garlic paste, chopped ginger-garlic is used here.
Spice Powders: In Nepali chicken curry, spices like turmeric, coriander and chili powder are commonly used, but meat masala (masu masala) stands out as the key ingredient that brings the main flavor to the dish. Nepali households rely on meat masala to achieve that deep, earthy, aromatic flavor you can't get from basic spices alone.
Tomato: It adds slight tanginess to the curry.
Whole Spices: Bay leaf, Cumin Seeds
Oil: I have used vegetable oil however; you can use mustard oil to get the authentic flavor.
Other: Green chili, salt, coriander leaves, etc.
Step-by-Step Guide to Prepare Nepali Chicken Curry
Here’s a detailed breakdown of the steps for preparing Nepali Chicken Curry:
Tempering the Spices
In a heavy-bottomed pan or wok, heat 3–4 tablespoons of oil over medium heat.
For authentic flavor, use mustard oil and heat it until it reaches smoking point, then reduce the heat slightly.
Add 1 bay leaf and 1 teaspoon of cumin seeds. Let them crackle and release their aroma for about 20–30 seconds.
Making Base Gravy
Add the sliced onions and chopped green chilies. Sauté for 5–6 minutes until the onions become soft and translucent.
Cooking the Chicken with Spices
Add the chicken pieces to the pan. Stir and cook on medium to high heat, ensuring the meat is seared on all sides.
Next add finely chopped ginger and garlic. Mix well and sauté for another 2–3 minutes until the raw smell disappears.
At this moment lower the heat and add salt and spice powders including turmeric powder, chili powder and meat masala powder. Mix thoroughly so the chicken is well coated with the spices.
Add the finely chopped tomatoes. Cook on medium heat until the tomatoes soften and blend into the curry. This should take about 5–7 minutes. Stir occasionally.
Simmering the Curry
Bring it to a boil, then reduce the heat and let it simmer for 5 to 8 minutes, or until the chicken is tender and the flavors are well combined.
Turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pan and let it rest for a few minutes before serving.
Serving Suggestions
Nepali Chicken Curry is best enjoyed with a generous serving of steamed rice. It also pairs well with roti or sel roti or paratha for a heartier meal.
Variations
Apart from the popular Nepali chicken tarkari, you will also find variations based on regional traditions, occasions and family favorites.
Other variations of Nepali style chicken curry include Bhuteko masu (fried chicken curry which is a dried and spicy version), chicken curry with potatoes, Jhol masu (soupy gravy-based chicken curry), Gorkhali chicken curry, etc.
Storage
Nepali chicken curry can be stored in an airtight container in the refrigerator for up to 3–4 days. Allow it to cool to room temperature before storing and reheat thoroughly before serving. For longer storage, freeze it in portioned containers for up to 2 months.
Top Tips
- Use bone-in chicken pieces as it adds more flavor to the curry and helps create a richer, more authentic taste.
- For enhanced aroma and flavor, opt for freshly grated ginger and garlic.
- Let the curry sit for a few minutes after cooking — it tastes even better once the flavors settle.
Spicy Nepali Curry Recipe
Materials
- 500 gms Chicken Pieces with Bone
- 1½ cups Onion sliced
- 1 inch Ginger chopped
- 6-7 cloves Garlic chopped
- 1 no Tomato (medium) chopped
- ½ cup Vegetable Oil
- 1 teaspoon Turmeric Powder
- ⅔ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- 1½ teaspoon Meat Masala Powder
- 2-3 no Green Chili
- Coriander Leaves handful
- Salt to taste
Instructions
- Heat some oil in a pan. Add a bay leaf and cumin seeds, letting them sizzle until they begin to crackle.
- Next, add sliced onions and chopped green chilies. Sauté for a few minutes until the onions turn tender
- Add the chicken pieces and cook over medium to high heat, stirring continuously to ensure even cooking.
- After a few minutes, stir in the chopped ginger and garlic, mixing everything thoroughly.
- Now, add the spice powders—turmeric, red chili, meat masala—and salt to taste. Combine well and cook over low to medium heat, stirring frequently.
- Add the chopped tomatoes and continue cooking until the raw smell disappears.
- Once the oil begins to separate from the masala, pour in 1½ to 2 cups of water. Bring it to a boil and let it simmer for 5 to 8 minutes.
- Finally, turn off the heat and garnish with freshly chopped coriander leaves.
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