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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a heavy-bottomed kadhai. Add the sliced onions with a small pinch of salt and cook on medium-low heat until deep golden-brown, soft and almost jammy, about 12–15 minutes.
Push the onions to the sides of the kadhai. Add the chicken to the center, sprinkle with salt and turmeric, and let sit undisturbed for 2 minutes to catch color. Turn and sear the other side, then mix with the onions.
Add the ginger-garlic paste and cook on medium-high heat for 2–3 minutes, stirring and scraping the bottom of the pan until the mixture coats the meat.
Add the prepared red chilli, garlic, and Timur paste. Bhuno for 3–4 minutes until the raw smell disappears and the paste darkens, releasing a citrusy, peppery Timur aroma.
Add the chopped tomato, coriander powder, cumin powder, and Kashmiri chilli powder. Cook slowly until the tomato breaks down and the masala becomes thick and dark, sticking to the chicken.
Add 100–150 mL hot water and a pinch of crushed Timur. Cover and cook on low-medium heat for 15–18 minutes, stirring occasionally.
Remove the lid and increase the heat slightly. Continue cooking until the liquid evaporates and the mixture reduces to a dark, glossy, sticky masala.
Turn off the heat. Add freshly crushed Timur, slit green chillies, chopped coriander, and lemon juice. Mix and let rest for 5 minutes before serving.
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Do not add garam masala or kasuri methi as they will mute the Timur flavor.
Can I use boneless chicken?
Yes, but bone-in chicken adds more flavor to the dish.
What is Timur?
Timur is a spice with a citrusy, peppery flavor, commonly used in Nepali cuisine.
Can I substitute mustard oil?
Yes, you can use any neutral oil if mustard oil is not available.
How spicy is this dish?
The dish has a moderate level of heat, but you can adjust the chillies to your preference.
What can I serve with this dish?
This dish pairs well with roti, paratha, or plain rice.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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