- Smoky, crispy, and deeply spiced chicken that melts into your memory.
- This is the kind of dish that tastes like warmth, nostalgia, and pure Nepali comfort.
Chicken Pakku is one of those Nepali recipes that instantly fills your home with the smell of warmth and spices. Unlike gravy-style curries, Chicken Pakku is a slow-roasted, low-and-slow dry chicken dish cooked in mustard oil and freshly ground spices. Every piece of chicken absorbs those smoky, earthy flavors until it becomes golden, crisp around the edges, and incredibly aromatic.
The heart of this dish lies in its freshly roasted pakku masala which is a blend of cumin, coriander, pepper, cloves, cinnamon, bay leaves, and dried red chilies that is crushed into a warm, fragrant powder. When it is combined with mustard oil, ginger, garlic, and lemon, it gives Chicken Pakku that unmistakable Nepali depth that is impossible to recreate with store-bought masalas.
What makes this recipe so special is how simple the method really is. No complicated steps, no rushing, just slow roasting, patience, and a handful of everyday spices which come together to make something so extraordinary. The chicken turns slightly crispy on the outside, juicy on the inside, and the flavor only gets better the longer you roast it.
Whether you’re making it for a khaja set, a dal-bhat dinner, or a festive gathering, Chicken Pakku brings the warmth of Nepali home cooking straight to your plate.
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1. Why This Recipe Actually Works
- Freshly roasted spices give that unmatched aroma and flavor.
- Slow-roasting the chicken builds the deep caramelization.
- The recipe only uses simple spices that are already found in most Nepali kitchens.
- Beginner-friendly and hard to mess up.
- Works beautifully for dal-bhat, khaja sets, or even gatherings.
2. Pro Tips
- Use a heavy-bottom pan.
- Don’t stir too often or the chicken will shred.
- Add salt while there is still moisture since it seasons better at this stage.
- Roast the spice mix fresh for the best aroma.
- Mustard oil should be heated well before adding the chicken.
- Keep the flame low when adding ginger-garlic to prevent burning.
- Taste and adjust chili and salt at the end.
What to eat it with
Chicken Pakku pairs beautifully with:
- Dal-bhat
- Chiura (beaten rice)
- Nepali khaja set
- Roti or paratha
- Warm steamed rice
- Cucumber achar, radish pickle, or tomato chutney
Simple and easy right? And so so good!
A truly multipurpose dish perfect for everyday meals or feasts. If you enjoyed this recipe, you might also love Nepali Aloo Achar and Furandana, perfect additions to a full Nepali khaja set.
