Chicken Chukauni
Directions
- 1Marinate boneless cubes of chicken with ginger-garlic paste, turmeric powder, chili powder, pepper powder, salt, and lemon juice.
- 2Marinate the chicken for about 10 to 15 minutes.
- 3Using very little oil, fry the chicken in a pan until it turns nice and golden brown.
- 4Transfer the fried chicken into a bowl.
- 5Add thinly sliced onion, chopped chili, and chopped coriander leaves to the bowl with the chicken.
- 6Mix the ingredients well and set aside.
- 7In another bowl, add thick curd or Greek yogurt, salt, sugar, and garlic paste.
- 8Whisk the curd mixture really well.
- 9Make a quick tadka (tempering) by heating mustard oil until smoking hot, then turn off the heat and add turmeric powder, chili powder, and kasuri methi.
- 10Gently mix the tadka into the whisked curd.
- 11Pour the spicy, garlicky curd mixture all over the chicken and onion mix.
- 12Add some more chopped coriander leaves.
- 13Serve it up with some rice or roti and enjoy.
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
- Light brush or spray oil for frying
- 1 small small onion, thinly sliced
- 1 1-2 green chilies, chopped
- 3 tbsp fresh coriander leaves, chopped (divided)
- 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, crushed
Equipment
panbowlwhisktadka panspoon
Tips
- This dish is a high-protein comfort meal.
- It is inspired by the famous Nepali Aloo Chukauni.
- You can serve it up with some rice or roti.
- The recipe is actually really easy and quick to make.
- All the ingredients are likely already in your kitchen.
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