Nepali Chicken Tarkari Made with Nepal Himalayan Spice Infused Olive Oil Blend

Tender chicken, silky onions, juicy tomatoes, and soft potatoes simmer together with garlic, ginger, and warm spices in a cozy tarkari that fills the kitchen with deep, inviting aroma. A final drizzle of Nepal Himalayan Spice Infused Olive Oil Blend ties the pot together with earthy, layered spice and a smooth finish that settles beautifully into the sauce. It is the kind of dinner that feels right for a weeknight, a family dinner, or a cold-weather comfort meal, and it’s a recipe you’ll come back to when you want something hearty and flavorful.

Garden Infuzions

Nepali Chicken Tarkari Made with Nepal Himalayan Spice Infused Olive Oil Blend

Tender chicken, warm spices, tomatoes, and vegetables simmer together in a cozy Nepali-style tarkari finished with Nepal Himalayan Spice Infused Olive Oil Blend for a rich, inviting dinner.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
• 2 tablespoons Nepal Himalayan Spice Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 medium tomato diced
• 1/2 cup tomato sauce
• 1 cup chicken stock
• 2 medium Yukon Gold potatoes peeled and cut into 1-inch chunks
• 1 medium carrot sliced
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• Cooked basmati rice for serving

Equipment

• 1 Large skillet or Dutch oven 5 to 6 quart size
• 1 Chef’s knife For chopping the vegetables and chicken
• 1 Cutting board Stable prep surface
• 1 Wooden spoon For stirring the sauce
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For stock and vegetables

Method

 

Instructions

1. 1. Heat the olive oil and 1 tablespoon of the Nepal Himalayan Spice Infused Olive Oil Blend in a large skillet or Dutch oven over medium heat.
2. 2. Add the diced onion and cook for 5 to 6 minutes, stirring often, until softened and lightly golden.
3. 3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. 4. Add the turmeric, cumin, coriander, paprika, cinnamon, black pepper, and salt, then stir for 20 seconds to bloom the spices.
5. 5. Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until the outside turns opaque.
6. 6. Stir in the diced tomato and tomato sauce, then cook for 2 minutes so the mixture starts to thicken.
7. 7. Add the chicken stock, potatoes, and carrot, then bring the pan to a gentle simmer.
8. 8. Cover and cook for 18 to 20 minutes, stirring once or twice, until the chicken is cooked through and the potatoes are tender.
9. 9. Stir in the peas and cook for 2 more minutes until heated through.
10. 10. Remove from the heat, stir in the remaining 1 tablespoon Nepal Himalayan Spice Infused Olive Oil Blend, cilantro, and lemon juice, then taste and adjust salt if needed.
11. 11. Serve hot over basmati rice.

Notes

Nepali tarkari often varies by household, so this version keeps the flavor warm, hearty, and kitchen-friendly while staying true to a simple home-cooked style. The final drizzle of the featured blend helps the dish finish with a fuller spice note.

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Recipe Tips

Cut the chicken into even pieces so it cooks steadily in the simmering sauce. Stir the spice base well after adding the tomatoes so nothing catches on the bottom of the pan. If the sauce looks too thick, add a splash of water or stock until it loosens to your liking. Finish with the blend at the end so its flavor stays vivid in the finished dish.

Serving Suggestions

Serve this tarkari over steamed basmati rice, with warm flatbread, or spooned beside lentils and a simple salad. It also works nicely in a family-style dinner spread with extra sauce on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a small splash of water if the sauce has thickened. For best texture, keep the rice or bread separate until serving.

Variations

Use boneless chicken thighs for a richer result, or swap in cauliflower and chickpeas for a plant-based version. You can also add carrots, peas, or green beans to stretch the dish a little farther and give the sauce more color.

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