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. 2Rest the chicken mixture for 10-15 minutes.
  3. 3Brush or spray a pan with very little oil.
  4. 4Pan-fry chicken on medium-high until golden brown.
  5. 5Transfer the cooked chicken to a bowl.
  6. 6Add sliced onion, chopped chilies, and half the coriander to the chicken.
  7. 7Mix well and set aside.
  8. 8In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
  9. 9Heat mustard oil until smoking hot.
  10. 10Turn off the heat.
  11. 11Add mustard seeds, fenugreek seeds, turmeric, and paprika to the hot oil.
  12. 12Pour the hot tadka into the curd and swirl gently to keep the streaks.
  13. 13Pour the yogurt mixture over the chicken mixture.
  14. 14Mix gently.
  15. 15Finish with more chopped coriander leaves.
  16. 16Enjoy with rotis or rice.

Ingredients

  • 400 g boneless chicken, 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 onion, thinly sliced
  • 1 green chilies, chopped
  • 3 tbsp fresh coriander leaves, chopped
  • 1 cup 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 paprika powder
  • 0.5 tsp mustard seeds
  • 0.5 tsp fenugreek seeds

Equipment

panbowl

Tips

  • Marinate the chicken for 10-15 minutes.
  • When making the tadka, heat mustard oil until smoking hot, then turn off the heat before adding spices.