Spicy Nepali Chicken Curry with Fenugreek and Yogurt

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A fragrant Indian subcontinent-inspired chicken curry simmered in a spiced yogurt sauce with fenugreek leaves, delivering a rich, mildly spicy flavor perfect with steamed rice or flatbreads. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs plain yogurt, mustard oil or vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 3 tbsp mustard oil or vegetable oil
• 1 large onion, finely chopped
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1 cup tomatoes, pureed
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 cup water

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup plain yogurt with 1 tsp salt and 1 lb boneless chicken thigh pieces until well coated. Set aside for 15 minutes.
2. Step 2: Heat 3 tbsp mustard oil or vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and cook for 6-7 minutes until golden brown.
3. Step 3: Stir in 1 tbsp grated fresh ginger and 4 minced garlic cloves, cooking for 1 minute until fragrant. Add 1 cup pureed tomatoes and cook for 5 minutes until oil separates from the mixture.
4. Step 4: Mix in 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp dried fenugreek leaves. Cook spices for 2 minutes to release aroma.
5. Step 5: Add the marinated chicken pieces along with 1 cup water. Stir well, bring to a simmer, cover, and cook for 25 minutes until chicken is tender and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot with steamed rice or flatbread.