Spicy Nepali Chicken Curry with Fenugreek and Yogurt
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 ready in about 55 minutes pairs plain yogurt, mustard oil or vegetable oil, large 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Nepali Chicken Curry with Fenugreek and Yogurt take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Nepali Chicken Curry with Fenugreek and Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Spicy Nepali Chicken Curry with Fenugreek and Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Nepali Chicken Curry with Fenugreek and Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Nepali Chicken Curry with Fenugreek and Yogurt?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
