What Is Sekuwa?
Sekuwa (सेकुवा) is Nepal’s most beloved grilled meat dish — chunks of marinated chicken, buff (buffalo), or goat slow-grilled over charcoal until smoky, tender, and slightly charred. It’s the ultimate Nepali street food and party food, found at every teahouse, roadside stall, and Dashain celebration across Nepal.
What sets Nepali Sekuwa apart from other grilled meats is the marinade — a bold blend of Nepali spices including timur (Sichuan pepper), cumin, coriander, mustard oil, and fresh aromatics that penetrate deep into the meat. The result is intensely flavourful, slightly smoky, and unmistakably Himalayan.
Ingredients for Chicken Sekuwa (Serves 4)
For the Marinade:
- 700g boneless chicken thighs, cut into large chunks (thighs are far better than breast — juicier and more flavourful)
- 3 tbsp mustard oil
- 1 tbsp fresh ginger paste
- 1 tbsp fresh garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder (adjust to taste)
- 1 tsp garam masala
- ½ tsp timur (Nepali Sichuan pepper), coarsely crushed — essential for authentic flavour
- Juice of 1 lemon
- Salt to taste
- 2 tbsp plain yoghurt
- Fresh coriander, finely chopped
- 2 green chillies, minced
How to Make Chicken Sekuwa — Step by Step
Step 1: Prepare the Chicken
Cut chicken thighs into large chunks — about 4–5cm pieces. Score each piece with a knife 2–3 times — this helps the marinade penetrate deeper into the meat.
Step 2: Make the Marinade
In a large bowl, combine mustard oil, ginger paste, garlic paste, turmeric, cumin, coriander, chilli powder, garam masala, crushed timur, lemon juice, yoghurt, green chillies, fresh coriander, and salt. Mix into a thick paste.
Step 3: Marinate
Add the chicken pieces to the marinade and mix thoroughly, ensuring every piece is well coated. Cover and refrigerate for a minimum of 4 hours — overnight is ideal. The longer the marinade, the deeper the flavour.
Step 4: Cook the Sekuwa
You have several options:
Charcoal BBQ (most authentic): Grill over hot charcoal, turning every 3–4 minutes for 15–20 minutes total until charred and cooked through. The smoke from the charcoal is what gives authentic Sekuwa its distinctive flavour.
Oven grill/broiler: Place on a wire rack over a tray. Grill at maximum heat (240°C) for 12–15 minutes, turning once halfway through, until charred and cooked through.
Air fryer: 200°C for 18–20 minutes, turning halfway. Gives a good char and very juicy meat.
Griddle pan: Heat a cast iron griddle pan until smoking. Cook chicken pieces for 4–5 minutes each side on high heat. Finish in the oven at 180°C for 5 minutes to ensure cooked through.
Step 5: Rest and Serve
Rest the Sekuwa for 5 minutes after cooking — this keeps the juices in the meat. Serve on a wooden board or plate with fresh sides.
How to Serve Nepali Chicken Sekuwa
- ✅ With Golbheda Ko Achar (tomato chutney) — the essential pairing
- ✅ With Aloo Achar on the side
- ✅ With sliced raw onion and fresh coriander
- ✅ With lemon wedges
- ✅ Alongside chiura (beaten rice) for a traditional Nepali spread
- ✅ As part of a Dashain feast with dal bhat
Sekuwa vs Tandoori Chicken — What’s the Difference?
Both are South Asian grilled chicken dishes but with distinct identities. Tandoori chicken uses a yoghurt-heavy marinade with red Kashmiri chilli and is cooked in a clay tandoor oven. Nepali Sekuwa uses a spice-forward, mustard oil marinade with timur as the key differentiator, and is traditionally grilled over open charcoal. The timur gives Sekuwa a numbing citrus tingle that tandoori chicken doesn’t have — it’s what makes Sekuwa unmistakably Nepali.
Sekuwa Tips for the Best Results
- Chicken thighs only: Breast meat dries out too easily on a grill. Thighs stay juicy even when slightly overcooked.
- Marinate overnight:4 hours is minimum. Overnight gives maximum flavour penetration.
- Mustard oil is non-negotiable: It’s the characteristic flavour of Nepali marinades. Don’t substitute with vegetable oil.
- Timur is the secret: Without timur, it’s a nice grilled chicken. With timur, it’s Sekuwa. Don’t skip it.
- High heat: You want char, not steam. Make sure your grill or pan is screaming hot before the chicken goes on.
- Don’t press the chicken: Let it develop a crust before flipping — pressing releases juices and prevents charring.
Buff Sekuwa and Goat Sekuwa
Sekuwa is traditionally made with buff (buffalo meat) in Nepal — the most popular version. In the UK, beef or lamb works as an excellent substitute. The same marinade works perfectly for beef steak chunks or lamb chops. Increase marinating time to 12–24 hours for red meat.
Where to Buy Sekuwa Ingredients in the UK
Timur, mustard oil, and authentic Nepali spices are available at MasalaMart — delivered across the UK with free delivery on orders over £50. These are the key ingredients that transform a good grilled chicken into authentic Nepali Sekuwa.