Kukhura ko Maasu (Nepali Chicken Curry)

In the tapestry of Nepali cuisine, Kukhura ko Maasu — Nepali Chicken Curry — holds a special place. This dish, robust with flavors and rich with tradition, is not just another recipe; it is a shared piece of our cultural identity, a symbol of hospitality, and a treasured component of our festivities.

I still remember the festive days in my hometown in Nepal when the air would fill with the tantalizing aroma of Kukhura ko Maasu being prepared at home. Those were the days of celebration — be it Dashain, the biggest festival of Nepal, or a family gathering. The smell of the curry simmering on the stovetop signaled that something special was on the way.

As I recreate this recipe far away from home, each ingredient, each step brings back those cherished memories. Now, let’s begin our journey to the heart of Nepali cuisine.

Ingredients

For the marinade

• 500 grams bone-in chicken, cut into curry pieces
• 1/2 cup plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon salt

For the curry

• 3 tablespoons mustard oil (or any cooking oil)
• 1/2 teaspoon methi (fenugreek) seeds
• 2 green cardamom pods
• 2 cloves
• 1 small cinnamon stick
• 1 bay leaf (tej patta)
• 2 medium onions, finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 2 medium tomatoes, finely chopped (or pureed)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon ground timur (Nepali Sichuan pepper)
• 1/2 teaspoon garam masala
• 1.5 cups warm water
• Salt to taste
• A handful of fresh coriander leaves, chopped

Instructions

1. Marinate: In a bowl, combine the chicken, yogurt, turmeric, and salt. Mix well and let it sit for at least 30 minutes (or up to overnight in the fridge).

2. Temper the oil: Heat the mustard oil in a heavy-bottomed pot over medium-high heat until it just begins to smoke. Lower the heat to medium, then add the methi seeds, cardamom, cloves, cinnamon, and bay leaf. Let the whole spices sizzle for about 30 seconds.

3. Add the chopped onions and sauté until deeply golden brown, about 8–10 minutes. This caramelization is the foundation of the curry’s depth — don’t rush it.

4. Add the garlic and ginger and cook for another 1–2 minutes until fragrant.

5. Stir in the turmeric, cumin powder, coriander powder, and red chili powder. Cook for 30 seconds to bloom the spices, then add the chopped tomatoes. Cook, stirring, until the tomatoes break down and the oil starts to separate from the masala, about 5–7 minutes.

6. Add the marinated chicken (along with any marinade) and stir to coat in the masala. Cook on medium-high heat for 5 minutes, stirring frequently, until the chicken pieces are sealed and lightly browned.

7. Pour in the warm water, bring to a boil, then cover and reduce to a simmer. Cook for 25–30 minutes, until the chicken is tender and falling off the bone and the gravy has thickened to your liking.

8. Stir in the timur and garam masala. Taste and adjust salt. Garnish with fresh coriander leaves.

Kukhura ko Maasu is traditionally served with steamed Daal Bhat or roti, with a side of aachar (pickle) and a simple salad. As you enjoy this dish, you’re not just having a meal but partaking in a tradition that has brought joy to numerous Nepali households. Khanu hos! (Please eat.)