Chicken sandheko

Chicken sandheko

By Food E Fare

Chicken Sandheko is a popular Nepali dish that features marinated and grilled or pan-seared chicken, typically served as an appetizer or snack. The term "Sandheko" refers to the marination process, where the meat or vegetables are marinated in a flavorful mixture before being cooked. Chicken Sandheko is known for its bold and tangy flavors, making it a delightful dish. It's a popular dish in Nepali cuisine and is commonly served during celebrations and special occasions. Here's a basic recipe for Chicken Sandheko:


  • 1.5 to 2 pounds (about 700 to 900 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 large red onion, finely chopped
  • 1 large tomato, finely chopped
  • 3-4 green chilies, finely chopped
  • 3 tablespoons mustard oil (or any cooking oil)
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon timur (Sichuan pepper), crushed
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Fresh lemon or lime wedges (for serving)


Prepare the Marinade:

  • In a large bowl, combine mustard oil, crushed timur (Sichuan pepper), cumin powder, coriander powder, turmeric powder, and salt. Mix well to create the marinade.

Marinate the Chicken:

  • Add the bite-sized chicken pieces to the marinade. Make sure each piece is coated evenly. Allow the chicken to marinate for at least 30 minutes to an hour, or longer for more flavor.

Cook the Chicken:

  • Option 1 (Grill or Pan-Sear): Grill the marinated chicken pieces on a barbecue or grill pan until fully cooked with a nice char on the outside.
  • Option 2 (Pan-Sear): Heat a pan over medium-high heat and cook the marinated chicken pieces until they are fully cooked and have a golden brown exterior.

Prepare the Sandheko Mixture:

  • In a separate bowl, combine chopped red onion, chopped tomato, and chopped green chilies. Add a pinch of salt and mix well.
  • Temper with Fenugreek Seeds:
  • In a small pan, heat a bit of mustard oil. Add fenugreek seeds and let them splutter. Pour this tempering over the onion-tomato mixture and mix well.

Combine Chicken and Sandheko Mixture:

  • Add the cooked chicken to the onion-tomato mixture. Toss everything together until the chicken is well coated with the onion-tomato mixture.

Garnish and Serve:

  • Garnish the Chicken Sandheko with fresh coriander leaves. Serve it at room temperature or slightly chilled. Squeeze fresh lemon or lime juice over the top just before serving.

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