Nepali Style Chicken Chukauni

30 mins
Serves 3
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Directions

  1. 1Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper, Kashmiri chili powder, turmeric powder, and lemon juice.
  2. 2Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper, Kashmiri chili powder, turmeric powder, and lemon juice.
  3. 3Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper, Kashmiri chili powder, turmeric powder, and lemon juice.
  4. 4Rest the marinated chicken for about 10 to 15 minutes.
  5. 5Rest the marinated chicken for about 10 to 15 minutes.
  6. 6Rest the marinated chicken for about 10 to 15 minutes.
  7. 7Brush or spray a pan with very little oil and pan-fry the chicken on medium-high until it turns nice and golden brown.
  8. 8Brush or spray a pan with very little oil and pan-fry the chicken on medium-high until it turns nice and golden brown.
  9. 9Brush or spray a pan with very little oil and pan-fry the chicken on medium-high until it turns nice and golden brown.
  10. 10Transfer the cooked chicken into a bowl.
  11. 11Transfer the cooked chicken into a bowl.
  12. 12Transfer the cooked chicken into a bowl.
  13. 13Add thinly sliced onion, chopped chili, and half of the chopped coriander leaves to the chicken.
  14. 14Add thinly sliced onion, chopped chili, and half of the chopped coriander leaves to the chicken.
  15. 15Add thinly sliced onion, chopped chili, and half of the chopped coriander leaves to the chicken.
  16. 16Mix the chicken mixture well and set it aside.
  17. 17Mix the chicken mixture well and set it aside.
  18. 18Mix the chicken mixture well and set it aside.
  19. 19In another bowl, add thick curd or Greek yogurt, garlic paste, salt, and sugar and whisk it really well until smooth and creamy.
  20. 20In another bowl, add thick curd or Greek yogurt, garlic paste, salt, and sugar and whisk it really well until smooth and creamy.
  21. 21In another bowl, add thick curd or Greek yogurt, garlic paste, salt, and sugar and whisk it really well until smooth and creamy.
  22. 22Heat mustard oil until smoking hot.
  23. 23Heat mustard oil until smoking hot.
  24. 24Heat mustard oil until smoking hot.
  25. 25Turn off the heat, then add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to the hot mustard oil to make a quick tadka.
  26. 26Turn off the heat, then add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to the hot mustard oil to make a quick tadka.
  27. 27Turn off the heat, then add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to the hot mustard oil to make a quick tadka.
  28. 28Gently mix the hot tadka into the whisked curd, swirling gently to keep the streaks.
  29. 29Gently mix the hot tadka into the whisked curd, swirling gently to keep the streaks.
  30. 30Gently mix the hot tadka into the whisked curd, swirling gently to keep the streaks.
  31. 31Pour the yogurt mixture all over the chicken mixture.
  32. 32Pour the yogurt mixture all over the chicken mixture.
  33. 33Pour the yogurt mixture all over the chicken mixture.
  34. 34Mix gently.
  35. 35Mix gently.
  36. 36Mix gently.
  37. 37Finish with more chopped coriander leaves.
  38. 38Finish with more chopped coriander leaves.
  39. 39Finish with more chopped coriander leaves.
  40. 40Serve it up with some rice or roti and enjoy.
  41. 41Serve it up with some rice or roti and enjoy.
  42. 42Serve it up with some rice or roti and enjoy.

Ingredients

  • 400 g boneless chicken thigh (or breast), cut into small cubes
  • 400 g boneless chicken thigh (or breast), cut into small cubes
  • 400 g boneless chicken thigh (or breast), cut into small cubes
  • 2 tsp ginger-garlic paste
  • 2 tsp ginger-garlic paste
  • 2 tsp ginger-garlic paste
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp Kashmiri chili powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp Kashmiri chili powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • oil for frying
  • oil for frying
  • oil for frying
  • 1 small onion, thinly sliced
  • 1 small onion, thinly sliced
  • 1 small onion, thinly sliced
  • 1 green chilies, chopped
  • 1 green chilies, chopped
  • 1 green chilies, chopped
  • 2 green chilies, chopped
  • 2 green chilies, chopped
  • 2 green chilies, chopped
  • 3 tbsp fresh coriander leaves, chopped
  • 3 tbsp fresh coriander leaves, chopped
  • 3 tbsp fresh coriander leaves, chopped
  • 1 cup thick curd or Greek yogurt
  • 1 cup thick curd or Greek yogurt
  • 1 cup thick curd or Greek yogurt
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 1.5 tbsp mustard oil
  • 1.5 tbsp mustard oil
  • 1.5 tbsp mustard oil
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed

Equipment

panbowl

Tips

  • Rest the chicken for 10-15 minutes after marinating.
  • Swirl the hot tadka gently into the curd to keep the streaks.
  • Serve with soft rotis or steaming hot rice.
  • You can add chickpeas, potato, or other vegetables to this recipe.