Ingredients for Nepali Chicken Pakistani Style
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- Red Capsicums
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup plain yogurt
- Ginger Paste
- Garlic Paste
- Salt to taste
- Pepper
- Coriander Powder
- Cumin Seed
- Cooking Oil
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How to Make Nepali Chicken Pakistani Style
- Marinate the chicken in yogurt, half of the garam masala, and salt for at least 30 minutes (longer is better!).
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onions and sauté until golden brown.
- Add ginger, garlic, and green chilies; sauté for another minute until fragrant.
- Stir in the remaining garam masala, turmeric, coriander, cumin, and red chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the crushed tomatoes and bring to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally.
- Add the marinated chicken to the pot. Stir to combine and cover. Cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve hot with rice or naan bread. Enjoy with or without gravy, as desired!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
48g
Fat
82g
Carbs
7g