Cooked - Chicken Chukauni

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Home Pricing Community My Recipes

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Chicken Chukauni

4.0

400g boneless chicken (thigh recommended) cut into small cubes

2 tsp ginger-garlic paste

½ tsp salt

½ tsp pepper

1 tsp Kashmiri chili powder (or paprika)

½ tsp turmeric powder

1 tsp lemon juice

Light brush or spray of oil for frying

1 small onion, thinly sliced (red probably best)

1-2 green chilies, chopped (optional)

3 tbsp fresh coriander leaves, chopped (divided)

1 cup Greek yogurt

1 tsp garlic paste

½ tsp salt

½ tsp sugar

1.5 tbsp mustard oil (or any neutral oil)

½ tsp turmeric powder

1 tsp paprika powder

½ tsp mustard seeds

½ tsp fenugreek leaves (Kathoori Methi) (optional)

Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice. Marinate for 10-15 minutes.
Brush or spray a pan with very little neutral oil. Sauté chicken on medium-high until golden brown. Transfer to a bowl.
Add sliced onion, chopped chilies (or paprika), and half the coriander. Mix well and set aside.
In another bowl, whisk thick curd (or yogurt) with garlic paste, salt, and sugar until smooth and creamy.
Heat oil until hot. Then, turn off the heat, add mustard seeds, fenugreek seeds, turmeric, and paprika.
Pour the hot tadka (aromatic oil mixture from Step #5) into the curd (or yogurt) and swirl gently to prevent overmixing and preserving the delicate aromatic flavor.
Next, pour the yogurt mixture gently over the chicken. Finish with more chopped coriander leaves.
Enjoy with rotis, rice, or couscous.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken Dish

Cuisine🇮🇳Indian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 6 weeks ago

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