Nepali Style Chicken Chukauni

To try

Spiced chicken folded into tangy yogurt with onion, green chili, mustard oil and coriander, inspired by Nepali chukauni.

Serves 3

Source: Aathira Sethumadhavan ↗

Let’s make it

Step by step

Step 1

Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice.

400 g boneless chicken thigh (or breast), cut into small cubes1 tbsp ginger-garlic paste1/2 tsp salt1/2 tsp pepper1 tsp Kashmiri chili powder1/2 tsp turmeric powder1 tsp lemon juice1 tsp garlic paste1/2 tsp salt1/2 tsp turmeric powder1 tsp Kashmiri chili powder

Step 2

Rest 10–15 minutes.

Step 3

Brush or spray a pan with very little oil.

a light brush or spray oil for frying

Step 4

Pan-fry chicken on medium-high until golden brown.

Step 5

Transfer to a bowl.

Step 6

Add sliced onion, chopped chilies, and half the coriander.

1 small onion, thinly sliced1–2 green chilies, chopped

Step 7

Mix well and set aside.

Step 8

In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.

250 g thick curd (I used Amul High-Protein Curd) or Greek yogurt1/2 tsp sugar

Step 9

Heat mustard oil until smoking hot.

1 1/2 tbsp mustard oil

Step 10

Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi.

1 tsp kasuri methi, crushed

Step 11

Pour the hot tadka into the curd and swirl gently to keep the streaks.

Step 12

Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves.

3 tbsp fresh coriander leaves, chopped (divided)

Per serving · approximate

Nutrition

18Fat9Carbs1Fiber33Protein330Calories

Recipes