Nepali Style Chicken Chukauni
Equipment
Ingredients
Chicken
boneless chicken thigh (cubed)
400 g
ginger-garlic paste
2 tsp
salt
0.5 tsp
black pepper
0.5 tsp
Kashmiri chili powder
1 tsp
turmeric powder
0.5 tsp
lemon juice
1 tsp
sunflower oil
1 tsp
Mix
onion (thinly sliced)
1 piece
green chilies (chopped)
2 piece
fresh coriander leaves (chopped)
3 tbsp
Yogurt Base
thick curd (thick)
240 ml
garlic paste
1 tsp
salt
0.5 tsp
sugar
0.5 tsp
Tadka
mustard oil
1.5 tbsp
turmeric powder
0.5 tsp
Kashmiri chili powder
1 tsp
kasuri methi (crushed)
1 tsp
Instructions
Marinate the chicken
Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice. Let it rest to absorb flavors.
Pan-fry the chicken
Brush or spray a pan with very little oil and pan-fry chicken on medium-high until golden brown. Transfer to a bowl.
Prepare the vegetable mix
Add sliced onion, chopped chilies, and half the coriander to a bowl. Mix well and set aside.
Prepare the yogurt base
In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
Make the tadka
Heat mustard oil until smoking hot. Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi.
Combine tadka with yogurt
Pour the hot tadka into the curd and swirl gently to keep the streaks.
Final assembly
Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves.
Original recipe
Storage
Best consumed fresh. The yogurt base may separate if frozen.
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