Directions
- 1Marinate 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 chicken until it turns nice and golden brown.
- 4Transfer the 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, 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 mix it.
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 of oil
- 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, crushed
Equipment
panbowlwhisk
Tips
- This dish can be made in under half an hour.
- The recipe is inspired by the famous Nepali Aloo Chukauni.
- Serve it up with some rice or roti.
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