BBQ Nepali Chicken

Lynn Clay


Serve with beaten rice, pickles and a spicy soybean mix. This is also known as Chowela, within the Newar community of Kathmandu.


★★★★☆ 1 vote

15 Min
15 Min


  • 1 1/2 lb
    boneless, skinless, chicken thighs
  • 1 Tbsp
    vegetable oil
  • 1 Tbsp
    fresh ginger, grated
  • 4 clove
    garlic, minced
  • 3 small
    green chilis, chopped
  • 1/4 c
    cilantro, chopped
  • 3
    scallions, finely chopped
  • 1 tsp
    cumin, ground
  • 2 Tbsp
    lemon juice
  • ·
    salt and pepper, as needed
  • 2 Tbsp
    mustard oil
  • 1/4 tsp
    fenugreek seeds, ground up
  • 2
    large red dried chillies

How to Make BBQ Nepali Chicken


  1. Preheat the barbecue to medium high. Combine chicken, oil, salt and pepper.
  2. Grill chicken on each side for 3 minutes, or until cooked through. Let chicken cool, and cut into bite-sized pieces.
  3. Combine chicken, ginger, garlic, chilies, cilantro, scallions, cumin, lemon juice and peppers. Season with salt.
  4. Heat mustard oil in pan over medium high heat. When oil is hot, add the fenugreek seeds and dried red chilies and fry until the fenugreek seed turn brown and fragrant, about 5-7 seconds.
  5. Immediately pour the entire contents of the pan into the bowl of chicken, mixing quickly to combine.
  6. Let the chicken rest for at least 10 minutes for the flavors to develop. Ready to serve.

Printable Recipe Card

About BBQ Nepali Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

Show 4 Comments & Reviews

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