Chicken Chukauni
Chicken Chukauni
Ingredients
For Marinating and Frying Chicken
- 1 1/2 pounds boneless chicken, cubed
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper, powdered
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil, for frying
For Mixing with Chicken
- 1/2 red onion, thinly sliced
- 1 green chili, chopped
- 1/4 cup fresh coriander leaves, chopped
For the Yogurt Sauce Base
- 1 1/2 cups thick curd, or Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon garlic paste
For the Tadka (Tempering)
- 2 tablespoons mustard oil
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon kasuri methi, dried fenugreek leaves
For Garnish
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- 1
In a medium bowl, combine the cubed boneless chicken with ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, black pepper, 1 teaspoon salt, and lemon juice. Mix thoroughly to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 10 to 15 minutes.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat. Once hot, add the marinated chicken. Fry the chicken, stirring occasionally, until it is golden brown and cooked through, about 7-8 minutes. Remove from heat and set aside to cool slightly.
⏱️ 8 min
- 3
Transfer the fried chicken to a large mixing bowl. Add the thinly sliced red onion, chopped green chili, and 1/4 cup of chopped fresh coriander leaves. Mix these ingredients well with the chicken.
⏱️ 2 min
- 4
In a separate medium bowl, combine the thick curd (or Greek yogurt), 1/2 teaspoon salt, granulated sugar, and garlic paste. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 3 min
- 5
Heat the mustard oil in a small tempering pot (tadka pan) or a small saucepan over medium-high heat until it is hot and just begins to smoke lightly. Carefully add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, and kasuri methi to the hot oil. Stir quickly for about 10-15 seconds until fragrant, being careful not to burn the spices.
⏱️ 2 min
- 6
Immediately pour the hot tadka mixture over the whisked curd in the separate bowl. Gently mix it in until the oil and spices create an orange swirl throughout the yogurt.
⏱️ 1 min
- 7
Pour the spicy, garlicky curd mixture over the prepared chicken and onion mixture in the large mixing bowl. Mix everything together thoroughly until the chicken and onions are fully coated with the sauce.
⏱️ 2 min
- 8
Add the remaining 2 tablespoons of chopped fresh coriander leaves as a garnish and mix once more. Serve the Chicken Chukauni immediately with rice or roti/paratha.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chukauni
Ingredients
For Marinating and Frying Chicken
- 1 1/2 pounds boneless chicken, cubed
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper, powdered
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil, for frying
For Mixing with Chicken
- 1/2 red onion, thinly sliced
- 1 green chili, chopped
- 1/4 cup fresh coriander leaves, chopped
For the Yogurt Sauce Base
- 1 1/2 cups thick curd, or Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon garlic paste
For the Tadka (Tempering)
- 2 tablespoons mustard oil
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon kasuri methi, dried fenugreek leaves
For Garnish
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- 1
In a medium bowl, combine the cubed boneless chicken with ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, black pepper, 1 teaspoon salt, and lemon juice. Mix thoroughly to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 10 to 15 minutes.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat. Once hot, add the marinated chicken. Fry the chicken, stirring occasionally, until it is golden brown and cooked through, about 7-8 minutes. Remove from heat and set aside to cool slightly.
⏱️ 8 min - 3
Transfer the fried chicken to a large mixing bowl. Add the thinly sliced red onion, chopped green chili, and 1/4 cup of chopped fresh coriander leaves. Mix these ingredients well with the chicken.
⏱️ 2 min - 4
In a separate medium bowl, combine the thick curd (or Greek yogurt), 1/2 teaspoon salt, granulated sugar, and garlic paste. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 3 min - 5
Heat the mustard oil in a small tempering pot (tadka pan) or a small saucepan over medium-high heat until it is hot and just begins to smoke lightly. Carefully add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, and kasuri methi to the hot oil. Stir quickly for about 10-15 seconds until fragrant, being careful not to burn the spices.
⏱️ 2 min - 6
Immediately pour the hot tadka mixture over the whisked curd in the separate bowl. Gently mix it in until the oil and spices create an orange swirl throughout the yogurt.
⏱️ 1 min - 7
Pour the spicy, garlicky curd mixture over the prepared chicken and onion mixture in the large mixing bowl. Mix everything together thoroughly until the chicken and onions are fully coated with the sauce.
⏱️ 2 min - 8
Add the remaining 2 tablespoons of chopped fresh coriander leaves as a garnish and mix once more. Serve the Chicken Chukauni immediately with rice or roti/paratha.
⏱️ 1 min