Chicken Chukauni

30 mins
Serves 1
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Directions

  1. 1Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder (or paprika), turmeric, and lemon juice.
  2. 2Marinate the chicken for 10-15 minutes.
  3. 3Brush or spray a pan with very little oil.
  4. 4Pan-fry chicken on medium-high until golden brown.
  5. 5Transfer the cooked chicken to a bowl.
  6. 6Add sliced onion, chopped chilies, and half the coriander to the chicken bowl. Mix well and set aside.
  7. 7In another bowl, whisk thick curd (or Greek yogurt) with garlic paste, salt, and sugar until smooth and creamy.
  8. 8Heat mustard oil until smoking hot.
  9. 9Turn off the heat, then add mustard seeds, fenugreek seeds, turmeric, and paprika to the hot oil.
  10. 10Pour the hot tadka into the whisked curd and swirl gently to keep the streaks.
  11. 11Pour the yogurt mixture over the chicken mixture.
  12. 12Mix gently.
  13. 13Finish with more chopped coriander leaves.
  14. 14Enjoy with rotis or rice.

Ingredients

  • 400 g boneless chicken, 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
  • Light brush or spray oil
  • 1 small onion, thinly sliced
  • 1 green chilies, chopped
  • 3 tbsp fresh coriander leaves, chopped
  • 1 cup 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 paprika powder
  • 0.5 tsp mustard seeds
  • 0.5 tsp fenugreek seeds

Equipment

panbowl

Tips

  • Marinate the chicken for 10-15 minutes.
  • Heat mustard oil until smoking hot before adding spices for the tadka.
  • Mix the yogurt mixture gently over the chicken to keep the streaks.
  • Serve with rotis or rice.