# Nepali Style Chicken Chukauni

Nepali Style Chicken Chukauni is a rich, tangy, spicy, creamy, high-protein comfort meal with juicy golden chicken, smoky mustard oil tadka, and garlic-y curd.

- Servings: 3 servings
- Total time: 30 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pan
- bowl

## 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.

## Source

- Original video: https://www.instagram.com/reel/DRJvI9BEig0/?igsh=MTh5cG4xd3Fva3A2Nw==
- Recipe page: https://www.cliprecipe.com/recipe/0bc9637c-9506-4af5-9c4f-91bac85a2bf2
- Extracted: 2026-02-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt