Authentic Nepali Chicken Curry Recipe: Traditional Taste Guide

Transport yourself to the foothills of the Himalayas with this Nepalese chicken curry. Bright, aromatic and deeply satisfying, the dish is built on a yoghurt-based marinade and a blend of toasted spices that give the sauce both warmth and complexity.

The yoghurt tenderises the chicken while the toasted spices balance its tang, producing a thick, rich curry that works beautifully with rice or naan. It’s one of those recipes that feels like a treat—comforting, fragrant and surprisingly straightforward to prepare.

This curry uses a yoghurt marinade to keep the chicken moist while toasted fennel and cardamom seeds add a bright, aromatic note. The finished sauce is silky and balanced, with just a hint of sweetness to cut the acidity of the tomatoes.

Although the ingredient list includes several spices, the method is simple. Follow the step-by-step instructions and you’ll have a memorable curry on the table with minimal fuss.

Fast facts – Nepal

Location	Nepal is a landlocked country in South Asia, bordered by China to the north and India to the east, south and west.
Language	Nepali is the official language, though the country is linguistically rich with over 120 languages spoken, including Maithili, Bhojpuri, Tharu, Tamang and Newari.
Population	Approximately 30 million people.
Trivia	Nepal’s flag is unique: it is the only national flag in the world that is not rectangular, formed from two overlapping triangles representing the Himalayas and the country’s major religions.

What’s to love about this recipe

1. A mild, fragrant curry that suits those who prefer less heat.
2. Easily adjustable: increase the chilli to suit your taste if you want more spice.
3. The thick sauce is perfect for serving over rice or scooping up with naan.
4. A gentle introduction to Nepalese flavour profiles and the use of spices.

Key ingredient notes and substitutions

See the recipe card below for exact quantities.

Cardamom pods

Use green cardamom pods. Split them and use the seeds—toast briefly with fennel before grinding to release their perfume.

Garlic and ginger

Store-bought pastes save time, but fresh garlic and ginger work beautifully. Either mince them separately or pound them with the toasted seeds to form a fragrant paste.

Yoghurt

Full-fat Greek or plain full-fat yoghurt gives the creamiest result. Low-fat varieties may split and produce a thinner sauce.

Chicken

Thighs are recommended for flavour and juiciness, but drumsticks or breasts can be used—adjust cooking time if needed.

Fats

Olive oil is used here, but vegetable oil or ghee are fine substitutes.

Nutmeg

Mace can substitute for nutmeg in equal measure—mace is the nutmeg’s outer covering and shares a similar flavour.

Chilli powder

The recipe is mildly spiced (½ teaspoon). Increase to taste for more heat.

Sugar

A tablespoon of sugar balances the tomatoes’ acidity. Omit if you avoid added sugar.

Tomatoes

Tinned chopped tomatoes are convenient; you can use 4–5 peeled fresh tomatoes (about 400g) instead.

Step-by-step instructions

Preparing the chicken

1. Shell the cardamom pods and remove the seeds.
2. Add the cardamom and fennel seeds to a small frying pan and toast over medium-high heat for about 2 minutes until fragrant—shake the pan often to avoid burning.
3. Place the toasted seeds in a mortar and pestle and grind to a fine powder.
4. In a large bowl, combine the yoghurt with the ground toasted spices and the garlic and ginger pastes.
5. Add the chicken thighs and coat well in the yoghurt mixture.
6. Cover and refrigerate to marinate for at least two hours, or overnight for best flavour.

To make the curry

1. Preheat the oven to 180℃ (356℉ / gas mark 4).
2. Remove the chicken from the marinade, scraping off excess yoghurt and reserving the leftover marinade.
3. Heat the oil in a large ovenproof pan over medium-high heat.
4. Brown the chicken in the hot pan: fry 5–6 minutes on one side, turn and fry a further 3 minutes. The pieces need only be well-browned, not cooked through.
5. Transfer the chicken to a plate.
6. In the same pan, add the chopped onions, cumin seeds and whole cloves. Sauté over medium heat for about 7 minutes until the onions are golden.
7. Add ground cinnamon, turmeric, nutmeg, chilli powder and ground coriander and fry with the onions for 1 minute to release their aromas.
8. Pour in the chicken stock and add the sugar, scraping the pan to deglaze and lift any browned bits—this builds flavour. Let the stock simmer for 2–3 minutes.
9. Add the chopped tinned tomatoes, reserved yoghurt marinade, bay leaves and salt. Bring gently to a light simmer over low heat, then remove from the heat.
10. Return the chicken pieces to the pan, placing them on top of the sauce along with any juices from the plate.
11. Transfer the uncovered pan to the preheated oven and cook for 45 minutes, until the chicken is cooked through and tender.
12. Finish with a sprinkle of chopped coriander if you like, and serve hot with rice or naan.

Serving suggestions

• Offer chopped fresh chillies on the side for diners who like more heat.
• Serve with a handful of freshly chopped coriander.
• Use deep bowls or plates to contain the rich, saucy curry.
• Keep rice and naan in separate dishes so guests can help themselves.
• For a traditional touch, present the curry in brass or copper bowls.

Side dishes to serve with Nepalese chicken curry

• Rice: coconut basmati, yellow basmati or plain steamed rice work well.
• Naan bread or other flatbreads for mopping up the sauce.
• Raita or a cooling yoghurt salad.
• Poppadoms and chutneys for extra texture and flavour.
• Vegetable sides such as sautéed spinach, roasted cauliflower, dahl or a simple salad.
• Finish a meal with a light dessert if you wish, such as a rice-based sweet like firni.

Storage

Store cooled leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the hob until piping hot.

Can you freeze this curry?

Yes. Freeze in an airtight container for up to three months. Defrost in the fridge overnight and reheat thoroughly before serving.