Nepali chicken tarkari is commonly served as part of a thali—an arrangement of several dishes served with rice and dal (dal bhat), which is widely regarded as Nepal’s national meal. Tarkari can be made vegetarian using assorted vegetables, but this chicken version is particularly satisfying. The method is straightforward and the result is a flavorful, tender curry that pairs perfectly with steamed rice.
The technique combines a quick stir-fry with gentle braising, producing juicy pieces of chicken infused with warm spices. This recipe works wonderfully as part of an authentic Nepalese meal, but it’s also quick and simple enough for a weeknight dinner. It has become a go-to recipe for many because of its balance of savory spices, fresh aromatics, and easy preparation.
There are many fascinating cultural traditions in Nepal. One unique example is the living goddess known as the Kumari. The word “Kumari” means virgin in Nepali, and the practice involves worshiping pre-pubescent girls as manifestations of divine female energy in certain Hindu traditions. The Kumari is revered by many; followers gather where she lives so she can be shown at a window. Because her feet are not allowed to touch the ground, she is carried when moved. Seeing the Kumari in person can be a moving experience—she is treated with great honor, though the role and its demands on a young girl are often a subject of reflection. For both the selected girl and her family, being chosen as the Kumari is considered a prestigious honor.
This site shares more about Nepal’s food and culture as well as other authentic recipes from around the world. If you enjoy exploring global cuisines, consider following along for regular recipe updates and cultural notes.
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Nepali Chicken Tarkari
Main Dish
Nepalese
15 minutes
45 minutes
1 hour
4
3045 kcal
Ingredients
- 1 teaspoon ground turmeric
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 boneless skinless chicken breasts, cubed
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 4 dried red chilies, seeded and minced
- 2 bay leaves
- 1 large onion, chopped
- 2 cups chicken stock
- 2 large tomatoes, chopped
- Handful of fresh cilantro leaves, coarsely chopped
Instructions
- Mix together the turmeric, black pepper, and salt.
- Rub the spice mixture all over the chicken. Cover and refrigerate to marinate for 30 minutes.
- In a small skillet over medium heat, dry-roast the mustard seeds just until fragrant. Remove from the skillet and repeat with the fenugreek seeds. Avoid burning them.
- Combine the roasted mustard and fenugreek seeds in a mortar and pestle or spice grinder and grind to a coarse powder.
- Heat the oil in a wok or large saucepan over medium-high heat.
- Add the garlic, ginger, the ground seed mixture, cumin, chilies, and bay leaves. Stir to combine and let the aromatics soften briefly.
- Add the chopped onion and sauté until slightly translucent.
- Add the marinated chicken and stir-fry for about 4 minutes, then add the chicken stock and chopped tomatoes. Bring to a boil, then reduce the heat and simmer gently for 30 minutes until the chicken is tender and the sauce has developed flavor.
- Stir in the chopped cilantro before serving.
- Serve hot with cooked white rice.
Nutrition
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Carbohydrates: 6 g
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Protein: 495 g
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Fat: 101 g