Home made pork momo Cooking & Eating in village kitchen with family
Home made pork momo Cooking & Eating in village kitchen with family is a medium Nepali recipe that serves 4. 250 calories per serving. Recipe by Village Environment NEPAL on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $12.30 total, $3.08 per serving
Ingredients
- 1 kg Chicken Thighs (bone‑in, skin‑on) (cut into bite‑size pieces; skin left on for extra crispiness)
- 500 ml Vegetable Oil (high smoke‑point oil such as canola or sunflower)
- 5 cloves Garlic (finely minced)
- 2 inch Ginger (peeled and grated)
- 3 Green Chilies (slit lengthwise; adjust to heat preference)
- 1 tsp Cumin Powder (freshly ground if possible)
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1½ tsp Salt (or to taste)
- ½ tsp Black Pepper (freshly ground)
- 2 tbsp Lemon Juice (freshly squeezed)
- ¼ cup All‑Purpose Flour (light coating for extra crisp; optional)
Instructions
Prepare the Chicken
Rinse the chicken pieces, pat dry, and cut into bite‑size chunks if not already done. Place in a mixing bowl.
Time: PT5M
Marinate
Add minced garlic, grated ginger, slit green chilies, lemon juice, salt, pepper, cumin, coriander, and turmeric to the bowl. Toss to coat the chicken thoroughly. Let it rest for 5‑10 minutes while you heat the oil.
Time: PT10M
Heat the Oil
Pour 500 ml vegetable oil into a large skillet. Heat over medium‑high heat until a small piece of chicken sizzles immediately (about 180‑190 °C).
Time: PT5M
Temperature: 180‑190°C
Optional Light Coating
If you like extra crunch, lightly dust the marinated chicken with ¼ cup flour and shake off excess before frying.
Time: PT2M
Fry the Chicken
Carefully add the chicken pieces in a single layer (do not overcrowd). Fry for 4‑5 minutes on each side, turning with tongs, until golden brown and cooked through. The internal temperature should reach 75 °C.
Time: PT12M
Temperature: 180‑190°C
Drain and Rest
Using tongs, transfer the fried chicken onto a plate lined with paper towels to absorb excess oil. Let rest for 2‑3 minutes before serving.
Time: PT3M
Serve
Arrange the spicy fried chicken on a serving platter. Garnish with fresh cilantro leaves or extra sliced green chilies. Serve hot with rice, roti, or a simple salad.
Time: PT3M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: High protein, Gluten‑free if flour is omitted
Allergens: None (unless flour is used – contains gluten)
Ingredient Substitutions
- Instead of Chicken Thighs (bone‑in, skin‑on): Chicken drumsticks, Boneless chicken breast (adjust cooking time)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Garlic: Garlic paste (1 tsp), Shallots (for milder flavor)
- Instead of Ginger: Ground ginger (½ tsp), Ginger paste (1 tsp)
- Instead of Green Chilies: Red Thai chilies, Jalapeño
- Instead of Cumin Powder: Ground coriander (1 tsp), Cumin seeds (½ tsp, toasted and ground)
- Instead of Coriander Powder: Fresh cilantro leaves (for garnish), Coriander seeds (toasted and ground)
- Instead of Turmeric Powder: Saffron pinch (for color only), Paprika (for color, not flavor)
- Instead of Salt: Sea salt, Soy sauce (reduce other salt)
- Instead of Black Pepper: White pepper, Paprika (for color only)
- Instead of Lemon Juice: Lime juice, Tamarind water (½ tsp for tang)
- Instead of All‑Purpose Flour: Cornstarch, Rice flour
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Large Skillet or Frying Pan
- Tongs
- Paper Towels
- Plate for Resting
Critical Steps — Do Not Skip
- Cut chicken into uniform pieces for even cooking.
- Ensure oil reaches 180‑190 °C before adding chicken.
- Do not overcrowd the pan; fry in batches to keep oil temperature steady.
Chef Tips from the Video
- Add a pinch of garam masala at the end of frying for an extra aromatic boost.
- For extra heat, include a teaspoon of crushed red pepper flakes in the spice mix.
- Use fresh ginger and garlic – they give the dish its signature punch.
Troubleshooting
Chicken is soggy, not crispy.
Make sure the oil is hot enough before adding chicken and avoid overcrowding the pan. Pat chicken dry before coating.
Oil splatters and burns.
Dry the chicken pieces thoroughly, and add them gently using tongs. Use a splatter guard if needed.
Chicken is undercooked inside.
Check internal temperature with a meat thermometer; finish cooking on medium heat if the exterior is already browned.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat to retain crispness.
Freezer: Cool completely, then freeze in a zip‑lock bag for up to 2 months. Thaw overnight in the fridge and re‑fry briefly.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in the refrigerator for deeper flavor.
- Fried chicken can be reheated in a hot oven (180 °C, 10 min) to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of Spicy Fried Chicken in Nepali cuisine?
Spicy fried chicken, known locally as "kukhura ko tarkari" or simply "fried chicken," is a popular street‑food staple in Nepal. It reflects the country's love for bold, aromatic spices and the influence of neighboring Indian and Tibetan cooking traditions, where frying in hot oil is a common method for quick, flavorful meals.
What are the traditional regional variations of Spicy Fried Chicken in Nepali cuisine?
In the Terai region, the chicken is often marinated with mustard oil and fenugreek, while in the hilly areas of Kathmandu, garlic, ginger, and green chilies dominate. Some mountain villages add yak cheese or local herbs for a unique twist.
How is Spicy Fried Chicken traditionally served in Nepal?
It is typically served hot, accompanied by plain rice, beaten millet roti, or a side of fresh cucumber salad. A squeeze of lemon and a small bowl of tangy achar (pickle) are common garnishes.
During which occasions is Spicy Fried Chicken commonly prepared in Nepal?
Fried chicken is a favorite for festivals like Dashain and Tihar, family gatherings, and roadside snack stalls. Its quick preparation makes it ideal for celebrations where large groups are fed.
What authentic ingredients are essential for Nepali Spicy Fried Chicken versus acceptable substitutes?
Authentic ingredients include fresh garlic, ginger, green chilies, cumin, coriander, turmeric, and local mustard or vegetable oil. Substitutes such as garlic paste, ground ginger, or peanut oil work well but may slightly alter the traditional flavor profile.
What other Nepali dishes pair well with Spicy Fried Chicken?
Pair it with Dal Bhat (lentil soup and rice), Aloo Tama (potato and bamboo shoot curry), or a simple cucumber‑mint raita to balance the heat.
What are the most common mistakes to avoid when making Spicy Fried Chicken at home?
Common mistakes include adding chicken to oil that isn’t hot enough, overcrowding the pan, and not drying the chicken pieces. These lead to soggy coating and uneven cooking.
Why does this Spicy Fried Chicken recipe use a brief marination instead of an overnight soak?
The video demonstrates a quick‑marinate method to keep the cooking process fast for everyday home cooks. An overnight soak deepens flavor but isn’t necessary for a tasty result, especially when using fresh aromatics.
Can I make Spicy Fried Chicken ahead of time and how should I store it?
Yes, you can fry the chicken ahead, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Re‑heat in a hot skillet or oven to restore crispness before serving.
What texture and appearance should I look for when frying Spicy Fried Chicken?
The chicken should have a deep golden‑brown crust, be dry to the touch, and the interior should be juicy with no pink. The coating (if used) should be light and crisp, not doughy.
How do I know when Spicy Fried Chicken is done cooking?
When the exterior is golden brown and the internal temperature reaches 75 °C (165 °F) on a meat thermometer, the chicken is safely cooked. The juices should run clear.
What does the YouTube channel Village Environment Nepal specialize in?
Village Environment Nepal focuses on sustainable living, traditional Nepali cooking, and community‑based food projects. Their videos often showcase home‑cooked meals using locally sourced ingredients and simple techniques.
How does the YouTube channel Village Environment Nepal's approach to Nepali cooking differ from other Nepali cooking channels?
Village Environment Nepal emphasizes environmental awareness, low‑waste cooking, and the cultural stories behind each dish, whereas many other channels focus primarily on quick recipes without the broader community context.
What other Nepali recipes is the YouTube channel Village Environment Nepal known for?
The channel is known for dishes like Gundruk ko Achar (fermented leafy greens pickle), Dhido (traditional millet porridge), and seasonal vegetable curries that highlight local produce and sustainable practices.
Last updated: August 21, 2026
