Nepali Chicken (Pakistani Style)

Recipe by WannabeChefMV
READY IN: 50mins




  • Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
  • Place this mixture in a fridge for 30 minutes.
  • Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
  • Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps.
  • After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
  • In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
  • After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
  • Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
  • Add your already fried chicken to this mixture.
  • Let this cook until the oil appears on the edges of the pan or when gravy thickens.
  • Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
  • You're done. Serve with boiled white rice.