Chicken Chukauni

30 mins
Serves 3
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Directions

  1. 1Marinate boneless cubes of chicken with ginger-garlic paste, turmeric powder, chili powder, pepper powder, salt, and lemon juice.
  2. 2Marinate boneless cubes of chicken with ginger-garlic paste, turmeric powder, chili powder, pepper powder, salt, and lemon juice.
  3. 3Marinate boneless cubes of chicken with ginger-garlic paste, turmeric powder, chili powder, pepper powder, salt, and lemon juice.
  4. 4Marinate the chicken for about 10 to 15 minutes.
  5. 5Marinate the chicken for about 10 to 15 minutes.
  6. 6Marinate the chicken for about 10 to 15 minutes.
  7. 7Using very little oil, fry the chicken in a pan until it turns nice and golden brown.
  8. 8Using very little oil, fry the chicken in a pan until it turns nice and golden brown.
  9. 9Using very little oil, fry the chicken in a pan until it turns nice and golden brown.
  10. 10Transfer the fried chicken into a bowl.
  11. 11Transfer the fried chicken into a bowl.
  12. 12Transfer the fried chicken into a bowl.
  13. 13Add thinly sliced onion, chopped chili, and chopped coriander leaves to the bowl with the chicken.
  14. 14Add thinly sliced onion, chopped chili, and chopped coriander leaves to the bowl with the chicken.
  15. 15Add thinly sliced onion, chopped chili, and chopped coriander leaves to the bowl with the chicken.
  16. 16Mix the ingredients well and set aside.
  17. 17Mix the ingredients well and set aside.
  18. 18Mix the ingredients well and set aside.
  19. 19In another bowl, add thick curd or Greek yogurt, salt, sugar, and garlic paste.
  20. 20In another bowl, add thick curd or Greek yogurt, salt, sugar, and garlic paste.
  21. 21In another bowl, add thick curd or Greek yogurt, salt, sugar, and garlic paste.
  22. 22Whisk the curd mixture really well.
  23. 23Whisk the curd mixture really well.
  24. 24Whisk the curd mixture really well.
  25. 25Make 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.
  26. 26Make 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.
  27. 27Make 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.
  28. 28Gently mix the tadka into the whisked curd.
  29. 29Gently mix the tadka into the whisked curd.
  30. 30Gently mix the tadka into the whisked curd.
  31. 31Pour the spicy, garlicky curd mixture all over the chicken and onion mix.
  32. 32Pour the spicy, garlicky curd mixture all over the chicken and onion mix.
  33. 33Pour the spicy, garlicky curd mixture all over the chicken and onion mix.
  34. 34Add some more chopped coriander leaves.
  35. 35Add some more chopped coriander leaves.
  36. 36Add some more chopped coriander leaves.
  37. 37Serve it up with some rice or roti and enjoy.
  38. 38Serve it up with some rice or roti and enjoy.
  39. 39Serve 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
  • Light brush or spray oil for frying
  • Light brush or spray oil for frying
  • Light brush or spray oil for frying
  • 1 small small onion, thinly sliced
  • 1 small small onion, thinly sliced
  • 1 small small onion, thinly sliced
  • 1 1-2 green chilies, chopped
  • 1 1-2 green chilies, chopped
  • 1 1-2 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

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.