This Nepali-style chicken curry, often called kukhura ko masu, simmers chicken with onion, tomato, yogurt, and warm spices until the gravy turns savory and richly seasoned. It is a flexible home-style dish rather than one fixed formula, and it works because browning the chicken and slowly cooking the aromatics build flavor without complicated techniques. Serve it with rice, roti, or another starch to catch the sauce.
Ingredients
- 2 1/2 lb (1.13 kg) bone-in chicken pieces, such as thighs and drumsticks, cut into manageable pieces
- 1/2 cup (120 g) plain whole-milk yogurt
- 1 tsp (5 ml) lemon juice
- 1 tsp (3 g) ground turmeric, divided
- 1 1/2 tsp (8 g) fine salt, divided, plus more to taste
- 3 tbsp (45 ml) mustard oil, or neutral oil
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1 medium cinnamon stick, about 3 in (7.5 cm)
- 2 dried bay leaves
- 2 medium yellow onions, about 12 oz (340 g), thinly sliced
- 1 tbsp (15 g) finely grated fresh ginger
- 1 tbsp (15 g) finely grated garlic
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) Kashmiri chili powder or mild paprika, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 1/2 cups (355 ml) water, plus a little more if needed
- 1/2 tsp (1 g) garam masala
- 1/4 cup (10 g) chopped fresh cilantro leaves and tender stems
- 1 green chili, slit lengthwise, optional
Instructions
- Prepare the chicken and aromatics, about 25 minutes. Pat the chicken dry with paper towels; do not rinse raw poultry. Slice the onions, chop the tomatoes, and grate the ginger and garlic. In a bowl, stir together the yogurt, lemon juice, half of the turmeric, and 1/2 teaspoon of the salt. Add the chicken and turn the pieces to coat. Cover and refrigerate for 30 minutes. This marinating wait is separate from the 25 minutes of active prep.
- Brown the chicken, about 12 minutes. Set a heavy pot or Dutch oven over medium-high heat and add the oil. If using mustard oil, heat it until it shimmers, then lower the heat slightly; it should smell aromatic, not smoke heavily. Lift the chicken from the marinade, leaving most of the yogurt clinging to it, and reserve the remaining marinade. Brown the chicken in batches for about 2 minutes per side. Transfer the pieces to a clean plate. Crowding the pot makes the chicken steam, so work in batches if needed.
- Cook the whole spices and onions, about 10 minutes. Reduce the heat to medium. Add the cumin seeds, fenugreek seeds, cinnamon stick, and bay leaves. Stir for 20 to 30 seconds, just until fragrant. Add the sliced onions and cook, stirring often, until soft and golden at the edges, about 9 to 10 minutes. If the pot starts to scorch, reduce the heat and add a tablespoon of water rather than letting the spices burn.
- Add the ginger, garlic, and ground spices, about 3 minutes. Stir in the ginger and garlic and cook for 1 minute. Add the remaining turmeric, ground cumin, coriander, chili powder, black pepper, and remaining 1 teaspoon salt. Stir for about 30 seconds. Add the tomatoes and cook for 1 to 2 minutes, scraping up the browned bits from the pot.
- Build the curry sauce, about 10 minutes. Stir in the reserved yogurt marinade and cook gently for 2 minutes, stirring so it blends into the onion and tomato mixture. Add the water and bring the sauce to a gentle simmer. Return the browned chicken and any juices on the plate to the pot. Turn the pieces to coat them, then cover and lower the heat so the sauce bubbles gently rather than boiling hard.
- Simmer until tender, about 23 minutes. Cook covered, turning the chicken once halfway through. Keep the simmer steady and check that there is enough liquid to prevent sticking; add a splash of water if the sauce becomes too thick before the chicken is done. Uncover for the final few minutes if you want a thicker gravy. Check the thickest part of a large piece with a food thermometer, keeping the probe away from bone. USDA FSIS safe minimum for poultry is 165°F (74°C); continue cooking and check again if any piece has not reached that temperature.
- Finish and season, about 2 minutes. Stir in the garam masala, cilantro, and optional green chili. Taste the gravy and adjust the salt or chili. Remove the cinnamon stick and bay leaves before serving if you like. Let the curry stand for 5 minutes so the sauce settles; this brief rest is included in the total time.
Tips
- Choose the right cut. Bone-in thighs and drumsticks stay juicy and give the gravy a deeper flavor. If you use boneless thighs, cut them into large pieces and start checking for doneness earlier; smaller pieces can finish before the stated simmer time. Do not rely on color alone—use a thermometer.
- Use a practical oil substitute. Mustard oil has a distinct pungent aroma used in many South Asian kitchens. If it is hard to find or too assertive for your taste, use canola, sunflower, or another neutral oil. The curry will still work, but it will have a milder, less characteristic mustard note.
- Keep the yogurt from splitting. Use plain yogurt, stir it into the sauce over moderate heat, and avoid a rapid boil after adding it. Full-fat yogurt is more forgiving than very low-fat yogurt. If the sauce looks a little grainy, keep the heat low and stir; it remains usable, though the texture may be less silky.
- Adjust the heat gradually. Kashmiri chili powder contributes color with relatively gentle heat, while hot chili powders can be much stronger. Start with the listed amount, then add more at the end if desired. Slit the green chili rather than chopping it for a gentler, easier-to-remove infusion.
Serving Suggestions
Spoon the chicken and plenty of gravy over steamed basmati rice or another long-grain rice. For a fuller Nepali-inspired meal, set out dal, sautéed greens, sliced cucumber, and a small serving of achar or another tart pickle. These sides bring contrasting textures and flavors without competing with the spiced sauce. Warm roti or flatbread is also useful for scooping up the gravy; naan is a convenient alternative, though it is not necessary for the curry to feel complete.
For a simple dinner, serve each person a chicken piece or two with rice and spoon the sauce over both. Add cilantro at the table for a fresh finish, and offer lemon wedges if diners want a brighter, sharper taste. The sauce is rich enough to flavor plain rice, so you do not need to prepare a separate elaborate side. If serving a group, keep the curry warm over very low heat and stir occasionally; avoid letting it boil for a long time, which can overcook the chicken and reduce the sauce too far.
Variations
Make it boneless: Use 2 lb (900 g) boneless, skinless chicken thighs, cut into large chunks. Brown them briefly, then simmer in the sauce until a thermometer reads 165°F (74°C). They usually need less simmering than bone-in pieces, so begin checking after about 15 minutes. The gravy may be a little less deeply flavored, but the meal is easier to serve.
Use a milder, creamy gravy: Reduce the chili powder or leave out the green chili. After the chicken is cooked, stir in 2 tablespoons (30 ml) of cream, or an extra spoonful of yogurt tempered with a little hot sauce from the pot. This makes the curry softer and creamier, but it is richer and less sharp than the tomato-forward version.
Change the tomato texture: For a smoother sauce, grate the tomatoes instead of chopping them, or briefly blend the cooked onion-tomato mixture before returning the chicken to the pot. For a more rustic curry, keep the chopped tomato pieces intact. If tomatoes are especially tart, a small pinch of sugar can round the flavor, but taste first because ripe tomatoes may need no adjustment.
Adjust the whole spices: Fenugreek seeds can be difficult to find in some grocery stores. They add a lightly bitter, distinctive aroma; if unavailable, omit them rather than substituting a large amount of another spice. A small pinch of ground fenugreek can stand in, but it is stronger, so use only about 1/8 teaspoon (0.3 g). Family and regional versions use different spice combinations, so treat the seasoning as adjustable rather than definitive.
Storage and Reheating
Refrigerate leftover curry within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Keep it covered in the refrigerator for 3 to 4 days. For longer storage, freeze it in airtight, meal-size containers for up to 3 months for best quality. Thaw frozen curry in the refrigerator overnight rather than on the counter. The sauce may thicken in storage, which is normal.
Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the gravy has become too thick. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If reheating a large quantity, use a saucepan and stir well so the chicken and sauce warm evenly; avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
Can I make Nepali chicken curry with chicken breast?
Yes, although breast meat is leaner and can become dry if simmered too long. Cut it into large, even pieces, brown briefly, and add it back to the sauce for less time than bone-in chicken. Check the thickest piece with a food thermometer and remove it from the heat as soon as it reaches 165°F (74°C). The gravy will have a lighter flavor than a version made with bone-in thighs or drumsticks.
Do I have to marinate the chicken?
The 30-minute yogurt marinade seasons the surface and helps the chicken take on the spices, but you can skip the wait if you are short on time. Stir the yogurt, lemon, turmeric, and salt into the sauce as directed instead of reserving marinade, and cook the chicken until it reaches a safe temperature. Do not reuse marinade that has touched raw chicken unless it is thoroughly cooked in the curry.
How can I tell whether the curry sauce is thick enough?
The finished gravy should coat a spoon but still be loose enough to serve over rice. If it is too thin, simmer uncovered for a few minutes, stirring so the bottom does not catch. If it is too thick, add water a tablespoon at a time. Remember that it will thicken slightly as it rests and again when chilled.
Can I prepare this curry ahead?
Yes. You can chop the aromatics and mix the marinade earlier in the day, keeping the raw chicken covered in the refrigerator. You can also cook the full curry a day ahead and refrigerate it promptly; the flavors meld as it rests. Reheat gently until the leftovers reach 165°F (74°C), adding a little water if needed to restore the sauce consistency.
What can I use instead of yogurt?
For a dairy-free version, omit the yogurt and use 2 tablespoons (30 ml) of lemon juice with an additional 2 tablespoons (30 ml) of water in the marinade. The result will be less creamy and a little brighter in flavor. Coconut milk is another option: use 1/2 cup (120 ml) in the sauce, but expect a sweeter, more coconut-forward curry rather than the tangy profile of yogurt.
Related
- Nepali Paratha Recipe: Spiced Potato Flatbread
- Nepali Momo Recipe: Steamed Dumplings and Achar
- Nepali Recipes for Beginners: Simple Dal Bhat
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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