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1.5-Hour Butter Chicken Masala & Butter Naan Cooking Class

Indulge in the rich flavors of Nepal and India with our hands-on cooking class, where you’ll master two classic dishes—Butter Chicken Masala and Butter Naan. Perfect for food lovers and travelers looking for a short yet immersive culinary experience!

What to Expect:

✔️ Start with Butter Naan – Learn the traditional technique of making soft, fluffy butter naan, kneading the dough, rolling it out, and cooking it to perfection. Enjoy the aroma of freshly baked naan as it puffs up on the pan!

✔️ Cook Butter Chicken Masala – Discover the secrets of making the iconic Butter Chicken Masala, a creamy, mildly spiced dish that melts in your mouth. You’ll use fresh ingredients and adjust the spice level to your taste.

✔️ Hands-on Experience – Our expert local instructors will guide you step by step, ensuring you perfect the techniques while having fun.

✔️ Authentic Flavors – We use locally sourced ingredients to give you an authentic Nepali touch to this Indian classic.

✔️ Enjoy Your Meal – After cooking, sit back and savor your delicious homemade Butter Chicken and Naan in a cozy, welcoming atmosphere.

Why Join This Class?

✅ Short & Sweet – A perfect experience for those on a tight schedule (1.5 hours).
✅ Tailored to Your Taste – Adjust the spice levels to suit your palate.
✅ Great for All Skill Levels – Whether you’re a beginner or a food enthusiast, this class is for you!
✅ Memorable & Fun – Take home the knowledge and recipes to impress your friends and family.

Book Your Spot Now!

Join us for a flavorful and interactive cooking experience at Nepal Cooking School, run by our passionate local women’s team. Limited spots available – reserve now!

Naan and Chicken Butter Masala
Naan and Chicken Butter Masala

Dal Fry with Chapati

Ingredients
Chapti
  • 1/2 cup plain flour
  • 1/2 cup Wheat Flour
  • 1 pinch salt
  •  Water as needed
  • 2 tsp Ghee
Dal
  • 1/2 cup Yellow Lentils (split)
  • 1 1/2 tsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp ginger (finely chopped)
  • 1/2 tsp garlic (finely chopped)
  • 1 small Onion (sliced)
  • 2 small Tomatoes (wedges)
  • 1/2 tsp Turmeric Powder
  • 1 tsp salt
  • 1/2 tsp Garam Masala
  • 1/2 tsp Coriander Powder
  • 1/4 tsp cumin powder
  • 1/4 tsp chilli powder
  • 1/2 cup water (adjust as needed)
  •  coriander (for garnish)

Mushroom Choila

Ingredients

100 gms flat mushrooms
3 tbsp mustard oil
1 tbsp coriander chopped
1 tbsp spring onion fine chopped
1 tsp garlic fine chopped
1/2 small onion
1 tsp ginger
1/2 tsp salt
1/2 tsp chilli

Instructions

In a pressure cooker, boil the mushrooms for one whistle.
After the mushrooms have cooled, shred them into pieces by hand.
In a bowl, combine the mushrooms with herbs, spices and oil and mix well. Now it is ready to serve.

Thukpa (Soup)

Ingredients

Noodles

  • 150 grams Tibetan Rice noodles
  • 3 cups water
  • 1 tbsp oil
  • 1 tsp salt to taste

    Soup

  • 1 tbsp oil
  • 1 tsp garlic finely chopped
  • 1 small onion sliced
  • 1 medium tomato chopped
  • 3/4 cup cabbage chopped
  • 1&1/2 tsp salt to taste
  • 1/2 tsp tumeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chilli powder
  • 5 sprigs cilantro
  • 3 cups vegetable stock or water

Instructions

Noodles

In a pot, boil water with salt. Add the noodles and let it cook for 10-15 mins or until noodles are soft and transparent.
Drain the noodles and add the oil on top as it cools so that the noodles don’t stick.

Soup

In a medium heat wok, add the oil and the onion and cook until they are soft.
Add in the garlic and sauté together.
Add the tomatoes and let them breakdown.
Add the cabbage and stir together.
Now add the spices – salt, turmeric, cumin and chilli powder.
Add the vegetable or water and let it simmer for 5 mins.
Add in the cooked noodles and incorporate everything together.
Transfer the soup to a serving bowl and garnish with cilantro and green chilli as preferred.

Chatamari

Ingredients
Pastry

  • 100 gms flour
  • 200 ml water
  • 2 tbsp oil

Topping

    • 100 gms minced meat or
    • 100 gms cheese for vegetarian option
    • 2 medium onion finely chopped
  • 2 medium tomatoes diced
  • 2 eggs
  • 1/2 tsp cumin-coriander powder
  • 1 small pinch tumeric powder
  • 1 tbsp ginger-garlic paste
  • 1/4 tbsp Schezwan pepper powder Timbur powder optional
  • 4 sprigs coriander
  • salt to taste
  • chilli powder to tast

Instructions
Pastry
Mix the flour and water together to create a thin batter.
In a tawa (flat pan) pour oil to grease the pan. Add the batter and cook for 2 minutes.

Topping

On another deep dish, add minced meat if non-veg or grated cheese if vegetarian, coriander, onion, cumin-coriander powder, turmeric powder, red chilli powder, Schezwan pepper powder, salt, ginger-garlic paste and eggs. Mix well .
Fry this mix for a little while and pour it over the batter to create a thin disk. Lower the heat and cover with a lid.
Let it cook for 3 mins.
Remove the lid and put on a serving plate. Cut into desired pieces and serve with sauce.