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 powder, Kashmiri chili powder, turmeric powder, and lemon juice.
  2. 2Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper powder, Kashmiri chili powder, turmeric powder, and lemon juice.
  3. 3Marinate boneless cubes of chicken with ginger garlic paste, salt, pepper powder, 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. 7Using very little oil, pan-fry the chicken on medium-high until it turns nice and golden brown.
  8. 8Using very little oil, pan-fry the chicken on medium-high until it turns nice and golden brown.
  9. 9Using very little oil, 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 this well and set it aside.
  17. 17Mix this well and set it aside.
  18. 18Mix this well and set it aside.
  19. 19Into another bowl, add thick curd or Greek yogurt, garlic paste, salt, and sugar and whisk it really well until smooth and creamy.
  20. 20Into another bowl, add thick curd or Greek yogurt, garlic paste, salt, and sugar and whisk it really well until smooth and creamy.
  21. 21Into 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 and add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to make a quick tadka.
  26. 26Turn off the heat and add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to make a quick tadka.
  27. 27Turn off the heat and add turmeric powder, Kashmiri chili powder, and crushed kasuri methi to make a quick tadka.
  28. 28Gently mix the hot tadka into the whisked curd, swirling to keep the streaks.
  29. 29Gently mix the hot tadka into the whisked curd, swirling to keep the streaks.
  30. 30Gently mix the hot tadka into the whisked curd, swirling to keep the streaks.
  31. 31Pour this spicy garlicky yogurt mixture all over the chicken mixture.
  32. 32Pour this spicy garlicky yogurt mixture all over the chicken mixture.
  33. 33Pour this spicy garlicky 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
  • 1 light brush or spray oil for frying
  • 1 light brush or spray oil for frying
  • 1 light brush or spray oil for frying
  • 1 small onion, thinly sliced
  • 1 small onion, thinly sliced
  • 1 small onion, thinly sliced
  • 2 green chilies, chopped
  • 2 green chilies, chopped
  • 2 green chilies, chopped
  • 3 tbsp fresh coriander leaves, chopped (divided)
  • 3 tbsp fresh coriander leaves, chopped (divided)
  • 3 tbsp fresh coriander leaves, chopped (divided)
  • 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, crushed
  • 1 tsp kasuri methi, crushed
  • 1 tsp kasuri methi, crushed

Equipment

panbowl