Step 1 of 6
Kukhura ko masu
Heat the mustard oil in a heavy pot until it smokes lightly, then lower the heat for 30 seconds. Add fenugreek seeds, bay, cinnamon, cardamom and cloves. Fry 30 seconds until the fenugreek darkens.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kukhura ko masu take?
1 hr 10 min all in — 20 min prep, 50 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Mustard oil → Neutral oil with a teaspoon of mustard seeds fried at the start. A fair echo of the flavour without the real pungency. Chicken → Goat or lamb on the bone (khasi ko masu). The Dashain version. Pressure cook 25 minutes after step 4.
What should I watch for?
If the spices smell burnt rather than toasted, the heat was too high. Add water sooner next time.
Any tips from this recipe?
Small pieces with bone are the point. Ask the butcher to chop a whole chicken into 12 to 14 pieces. The gravy is supposed to be thin. Resist the urge to reduce it to a paste.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.