Entree: Nepal – Terai Lowlands – थारु कुखुरा करी ➤ Thāru Kukhurā Karī (A hearty spiced braised chicken prepared in the traditional style of the Tharu people of Nepal’s Terai plains)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) cumin seeds, lightly crushed
- 1 tsp (2 g) coriander seeds, lightly crushed
- 1/2 tsp (1 g) fennel seeds (optional)
- 1 tsp (2 g) ground turmeric
- 1–2 tsp (5–10 g) red chili powder or to taste
- 1 tsp (2 g) garam masala
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 1/2 cup (120 g) plain yogurt, whisked
- 1 cup (240 ml) water or chicken stock
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar or jaggery (optional)
- 2 tbsp (8 g) chopped cilantro for garnish
- 2 green chilies, slit (optional)

Instructions

1. Pat chicken thighs dry and set aside. Heat mustard oil in a heavy pot over medium heat until shimmering.
2. Add crushed cumin, coriander, and fennel seeds and fry briefly until aromatic. Add chopped onion and sauté until golden brown, about 8–10 minutes.
3. Stir in minced garlic and grated ginger and cook 1–2 minutes. Add turmeric, red chili powder, and garam masala; toast the spices for 30–60 seconds.
4. Add chopped tomato and cook until softened and oil separates from the masala, about 4–5 minutes.
5. Reduce heat slightly and add whisked yogurt in a slow stream, stirring constantly to prevent curdling. Add chicken thighs and coat well with the spice-yogurt mixture.
6. Pour in water or stock, add salt and sugar if using, and bring to a simmer. Cover and cook gently 25–30 minutes until chicken is tender and sauce has thickened. Add green chilies in the last 5 minutes if using.
7. Adjust seasoning, garnish with chopped cilantro, and serve hot with rice or flatbreads.