Chicken Chukauni

30 mins
Serves 1
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Directions

  1. 1Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice.
  2. 2Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice.
  3. 3Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice.
  4. 4Rest the marinated chicken for 10-15 minutes.
  5. 5Rest the marinated chicken for 10-15 minutes.
  6. 6Rest the marinated chicken for 10-15 minutes.
  7. 7Brush or spray a pan with very little oil.
  8. 8Brush or spray a pan with very little oil.
  9. 9Brush or spray a pan with very little oil.
  10. 10Pan-fry chicken on medium-high until golden brown.
  11. 11Pan-fry chicken on medium-high until golden brown.
  12. 12Pan-fry chicken on medium-high until golden brown.
  13. 13Transfer the chicken to a bowl.
  14. 14Transfer the chicken to a bowl.
  15. 15Transfer the chicken to a bowl.
  16. 16Add sliced onion, chopped chilies, and half the coriander to the chicken.
  17. 17Add sliced onion, chopped chilies, and half the coriander to the chicken.
  18. 18Add sliced onion, chopped chilies, and half the coriander to the chicken.
  19. 19Mix well and set aside.
  20. 20Mix well and set aside.
  21. 21Mix well and set aside.
  22. 22In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
  23. 23In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
  24. 24In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
  25. 25Heat mustard oil until smoking hot.
  26. 26Heat mustard oil until smoking hot.
  27. 27Heat mustard oil until smoking hot.
  28. 28Turn off the heat.
  29. 29Turn off the heat.
  30. 30Turn off the heat.
  31. 31Add mustard seeds, fenugreek seeds, turmeric, and paprika to the hot oil to make the tadka.
  32. 32Add mustard seeds, fenugreek seeds, turmeric, and paprika to the hot oil to make the tadka.
  33. 33Add mustard seeds, fenugreek seeds, turmeric, and paprika to the hot oil to make the tadka.
  34. 34Pour the hot tadka into the curd and swirl gently to keep the streaks.
  35. 35Pour the hot tadka into the curd and swirl gently to keep the streaks.
  36. 36Pour the hot tadka into the curd and swirl gently to keep the streaks.
  37. 37Pour the yogurt mixture over the chicken mixture.
  38. 38Pour the yogurt mixture over the chicken mixture.
  39. 39Pour the yogurt mixture over the chicken mixture.
  40. 40Mix gently.
  41. 41Mix gently.
  42. 42Mix gently.
  43. 43Finish with more chopped coriander leaves.
  44. 44Finish with more chopped coriander leaves.
  45. 45Finish with more chopped coriander leaves.
  46. 46Enjoy with rotis or rice.
  47. 47Enjoy with rotis or rice.
  48. 48Enjoy with rotis or rice.

Ingredients

  • 400 g boneless chicken, cut into small cubes
  • 400 g boneless chicken, cut into small cubes
  • 400 g boneless chicken, 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 onion, thinly sliced
  • 1 small onion, thinly sliced
  • 1 small onion, thinly sliced
  • 1 green chilies, chopped
  • 1 green chilies, chopped
  • 1 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 Greek yogurt
  • 1 cup Greek yogurt
  • 1 cup 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 paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp fenugreek seeds
  • 0.5 tsp fenugreek seeds
  • 0.5 tsp fenugreek seeds

Equipment

panbowl

Tips

  • Use paprika instead of Kashmiri chili powder if preferred.
  • Mix gently to keep the streaks in the yogurt sauce.
  • Enjoy with rotis or rice.