Nepalese · beginner
Nepalese Spiced Mustard And Ginger Chicken Sekuwa
Tender pieces of chicken marinated in mustard oil, garlic, ginger, and Nepalese warm spices, pan-seared to juicy tavern-style perfection.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine mustard oil, ginger paste, garlic paste, ground cumin, ground coriander, ground turmeric, and lemon juice in a bowl.
- 02
Cut chicken thighs into 1-inch pieces, add to bowl, and mix until chicken is thoroughly coated.
- 03
Marinate chicken pieces at room temperature for 15 minutes.
- 04
Heat a heavy cast-iron skillet over high heat until hot.
- 05
Place chicken pieces in single layer into skillet without crowding pan.
- 06
Cook chicken for 5 to 6 minutes per side until browned and internal temperature reaches 165 degrees Fahrenheit.
A LITTLE KITCHEN KNOW-HOW
Sekuwa Pan-Searing
High-heat searing of spice-marinated meat in a skillet to achieve roasted tavern-style aromatics without an outdoor grill.
Notes from the kitchen
- Mustard oil provides traditional Nepalese flavor; use medium-high heat if pan smokes too quickly.
- Ensure skillet is hot before adding meat to lock in juices without overcooking.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
