Chicken Shapta (tibetan Style Chicken Curry)

My knowledge about Tibetan food was limited to momos. It was quite late that I got introduced to the Tibetan flavours of thupka and shapta. But it is amazing how Tibetan flavours have conquered India. I see small stalls selling momos every nook and corner of Bangalore with these mini steamers. I thought it was just Bangalore and the food scens here but I also noticed this in Mumbai, Delhi and Cochin and I think Tibetan food is the new age Chinese food for our generation. Shapta or Shaptra as some spell it, is a simple gravy dish with the flavour of chili and ginger. It is not over spiced and the unlike Indo-Chinese dishes uses very minimal ingredients. It is paired with bao or tingmo steamed buns but you can have it with rotis or rice as well.

photo of curry
photo of curry simmering
photo of ingredients
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
25 Min
Cooking Time: 
15 Min


Chicken 250 g
Green Chilies- 7
Onion- 1
Chicken stock- 1 cup
Ginger- 2 inch long piece
Soy sauce- 3 tbsp
Tomatoes- 2
Spring onion- 1 bunch
Capsicums- 2
Pepper powder- 1/2 tsp
Chili flakes- 1 tsp
Salt- to taste
Oil- 3 tsp
Heat 2 tsp oil in a pan and sear the chicken chunks till they brown evenly. Take the chicken out and set aside.
Heat the remaining oil in the same pan and add chopped onions, tomatoes and ginger. Saute them for few minutes and add the green chilies, spring onions and capsicums.
Add the pepper and chili flakes along with soy sauce and chicken stock. Bring the gravy to boil and let it thicken.
Add the seared chicken into the gravy and cook together for five minutes.
Add chopped coriander leaves and thin strips of ginger for garnish. Serve with rice, bread or Tibetan tingmo.