Nepali Style Chicken Chukauni
Directions
- 1Start by marinating boneless cubes of chicken with ginger garlic paste, turmeric powder, chili powder, pepper powder, salt, and lemon juice.
- 2Marinate this for about 10 to 15 minutes.
- 3Using very little oil, fry the marinated chicken until it turns nice and golden brown.
- 4Transfer the cooked chicken into a bowl.
- 5Add some thinly sliced onion, chopped chili, and chopped coriander leaves to the chicken.
- 6Mix this well and set it aside.
- 7Into another bowl, add some thick curd or Greek yogurt, some salt, sugar, and garlic paste and whisk it really well.
- 8Make a quick tadka of turmeric powder, chili powder, and kasuri methi in some hot mustard oil.
- 9Gently mix this into the whisked curd.
- 10Pour this spicy, garlicky mixture all over the chicken.
- 11Add in some more chopped coriander leaves and that's it.
- 12Serve it up with some rice or roti and just 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
- 0 oil for frying
- 1 small onion, thinly sliced
- 1 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 (dried fenugreek leaves), crushed
Equipment
bowlfrying panspoonwhisk