Nepali-Style Chicken Chukauni

Ingredients

• For the Chicken
• 400 g boneless chicken thigh (or breast), cut into small cubes
• 2 tsp ginger-garlic paste
• ½ tsp salt
• ½ tsp pepper
• 1 tsp Kashmiri chili powder
• ½ tsp turmeric powder
• 1 tsp lemon juice
• Light brush or spray of oil for frying
• For the Mix
• 1 small onion, thinly sliced
• 1–2 green chilies, chopped
• 3 tbsp fresh coriander leaves, chopped (divided)
• For the Yogurt Base
• 1 cup thick curd (I used Amul High-Protein Curd) or Greek yogurt
• 1 tsp garlic paste
• ½ tsp salt
• ½ tsp sugar
• For the Tadka
• 1.5 tbsp mustard oil
• ½ tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp kasuri methi (dried fenugreek leaves), crushed

Directions

• 1️⃣ Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice.
• Rest 10–15 minutes.
• 2️⃣ Brush or spray a pan with very little oil.
• Pan-fry chicken on medium-high until golden brown.
• Transfer to a bowl.
• 3️⃣ Add sliced onion, chopped chilies, and half the coriander.
• Mix well and set aside.
• 4️⃣ In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
• 5️⃣ Heat mustard oil until smoking hot.
• Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi.
• 6️⃣ Pour the hot tadka into the curd and swirl gently to keep the streaks.
• 7️⃣ Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves.
• Enjoy with soft rotis or steaming hot rice.
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From Aathira Sethumadhavan on Instagram.