This quick and easy recipe for Nepali fried chicken or dry chicken curry is perfect for an appetizer or main course and requires no onions or tomatoes.

Nepali Fried Chicken
Nepali fried chicken or dry chicken curry is a simple chicken recipe and one of my favorite recipes to cook once a week.
It is easy to cook and made without tomatoes and onions. With just dal, rice, and fried chicken, you have a complete meal.
If you ever crave chicken curry without onion or tomato gravy, then this recipe is for you. It’s simple to make but pairs perfectly with rice.
Here is a step-by-step photo instruction to make Nepali fried chicken.
Ingredients

Chicken: I use bone-in chicken thighs for this recipe. You can substitute boneless chicken if you prefer.
Seasoning: Salt, ginger, and garlic paste
Spices: Meat masala powder, cumin seeds, turmeric powder, red kashmiri chili powder, and sichuan pepper(optional)
Other: Any vegetable oil of your choice and cilantro for garnishing.
Instructions

- Heat oil on medium-high heat. Once hot, add chicken and continue to stir fry chicken for 10 minutes.
- Once the chicken is golden brown, add all spices: turmeric powder, salt, masala powder, ginger and garlic paste, and red chili Kashmiri powder to the pot.
- Combine all the ingredients well and saute for the next 3-5 minutes on medium heat.

- Finally, add cilantro. Mix it well, and the chicken is ready to be served.
Serving Suggestion
I enjoy pairing fried chicken with steamed rice with dal, but it tastes even better with fried rice or even with beaten rice (chuira). Feel free to pair it with any of your favorite carbs, and don’t forget to add a side of spicy potato salad.

Other Chicken Recipes

Ingredients
Meat
- 1 lb chicken thigh
Oil
- 1 ½ tbsp oil (Vegetable oil)
Vegetables
- 1 tbsp ginger & garlic paste
- ¼ cup cliantro
Spices
- ½ tsp cumin seeds
- ½ tsp meat masala powder
- ¼ tsp ground turmeric
- ½ tsp red chili Kashmiri powder
Seasoning
- ½ tsp Salt to taste
- ¼ tsp Sichuan red chili powder or green chili (optional)
Instructions
- Heat oil in the pan.1 ½ tbsp oil
- Add cumin seeds and cook for a minute.½ tsp cumin seeds
- Once the cumin seeds change color, add chicken. Stir fry the chicken for another 10-15 minutes on medium-high heat until it turns golden brown.1 lb chicken thigh
- Add all spices and seasoning to the pan. Combine it well and well and cook it for 5mins.1 tbsp ginger & garlic paste, ½ tsp meat masala powder, ¼ tsp ground turmeric, ½ tsp red chili Kashmiri powder, ¼ tsp Sichuan red chili powder or green chili (optional), ½ tsp Salt to taste
- Finally, add cilantro to the pan. Combine it well. You can serve it with rice or eat it on its own.¼ cup cliantro
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!