Nepali Style Chicken Chukauni
Nepali Style Chicken Chukauni
Ingredients
For the Chicken
- 400 g boneless chicken thigh
- 2 teaspoons ginger-garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- very little oil, for brushing pan
For the Mix
- 1/2 onion, thinly sliced
- 1 green chilli, chopped
- 3 tablespoons fresh coriander leaves, chopped
For the Yogurt Base
- 1 cup greek yogurt, low fat recommended
- 1 teaspoon garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, or 1 teaspoon brown sugar
For the Tadka
- 1 teaspoon mustard oil, or any preferred oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed
For Garnish
- as needed fresh coriander leaves, chopped
Instructions
- 1
In a medium bowl, combine the boneless chicken thigh, ginger-garlic paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, and 1/2 teaspoon turmeric powder.
⏱️ 2 min
- 2
Add the lemon juice to the chicken mixture. Mix all the ingredients well until the chicken is thoroughly coated.
⏱️ 1 min
- 3
Let the seasoned chicken rest for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 4
Brush a pan with a very little amount of oil and heat it over medium-high heat.
⏱️ 1 min
- 5
Add the marinated chicken to the hot pan and pan-fry until it turns golden brown and is cooked through. This should take about 10-12 minutes.
⏱️ 12 min
- 6
Transfer the cooked chicken to a separate large bowl and set aside.
⏱️ 1 min
- 7
For the Mix: In a small bowl, combine the thinly sliced onion, chopped green chilli, and 3 tablespoons of chopped fresh coriander leaves. Mix these ingredients well and set aside.
⏱️ 3 min
- 8
For the Yogurt Base: In another separate bowl, combine the greek yogurt, garlic paste, 1/2 teaspoon salt, and 1/2 teaspoon sugar (or 1 teaspoon brown sugar). Mix the yogurt base ingredients well until smooth, then set aside.
⏱️ 2 min
- 9
For the Tadka: Heat the mustard oil in a small pan until it is smoking hot.
⏱️ 1 min
- 10
Turn off the heat and immediately add 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, and the crushed kasuri methi to the hot oil. Stir quickly to prevent burning.
⏱️ 1 min
- 11
Pour the hot tadka (spiced oil mixture) into the prepared yogurt mixture and mix it well until fully incorporated.
⏱️ 1 min
- 12
Pour the spiced yogurt mixture over the cooked chicken in the large bowl. Add the onion, green chilli, and coriander mix from Step 7.
⏱️ 1 min
- 13
Mix all the ingredients well to combine, ensuring the chicken is thoroughly coated with the yogurt sauce and fresh aromatics.
⏱️ 1 min
- 14
Finish the dish with more chopped coriander leaves as a garnish.
⏱️ 1 min
- 15
Serve immediately and enjoy with rotis or hot rice.
Kitchen Tools
Nutrition Facts (per serving)
Nepali Style Chicken Chukauni
For the Chicken
- 400 g boneless chicken thigh
- 2 teaspoons ginger-garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- very little oil, for brushing pan
For the Mix
- 1/2 onion, thinly sliced
- 1 green chilli, chopped
- 3 tablespoons fresh coriander leaves, chopped
For the Yogurt Base
- 1 cup greek yogurt, low fat recommended
- 1 teaspoon garlic paste
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, or 1 teaspoon brown sugar
For the Tadka
- 1 teaspoon mustard oil, or any preferred oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed
For Garnish
- as needed fresh coriander leaves, chopped
Instructions
- 1
In a medium bowl, combine the boneless chicken thigh, ginger-garlic paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, and 1/2 teaspoon turmeric powder.
⏱️ 2 min - 2
Add the lemon juice to the chicken mixture. Mix all the ingredients well until the chicken is thoroughly coated.
⏱️ 1 min - 3
Let the seasoned chicken rest for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 4
Brush a pan with a very little amount of oil and heat it over medium-high heat.
⏱️ 1 min - 5
Add the marinated chicken to the hot pan and pan-fry until it turns golden brown and is cooked through. This should take about 10-12 minutes.
⏱️ 12 min - 6
Transfer the cooked chicken to a separate large bowl and set aside.
⏱️ 1 min - 7
For the Mix: In a small bowl, combine the thinly sliced onion, chopped green chilli, and 3 tablespoons of chopped fresh coriander leaves. Mix these ingredients well and set aside.
⏱️ 3 min - 8
For the Yogurt Base: In another separate bowl, combine the greek yogurt, garlic paste, 1/2 teaspoon salt, and 1/2 teaspoon sugar (or 1 teaspoon brown sugar). Mix the yogurt base ingredients well until smooth, then set aside.
⏱️ 2 min - 9
For the Tadka: Heat the mustard oil in a small pan until it is smoking hot.
⏱️ 1 min - 10
Turn off the heat and immediately add 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, and the crushed kasuri methi to the hot oil. Stir quickly to prevent burning.
⏱️ 1 min - 11
Pour the hot tadka (spiced oil mixture) into the prepared yogurt mixture and mix it well until fully incorporated.
⏱️ 1 min - 12
Pour the spiced yogurt mixture over the cooked chicken in the large bowl. Add the onion, green chilli, and coriander mix from Step 7.
⏱️ 1 min - 13
Mix all the ingredients well to combine, ensuring the chicken is thoroughly coated with the yogurt sauce and fresh aromatics.
⏱️ 1 min - 14
Finish the dish with more chopped coriander leaves as a garnish.
⏱️ 1 min - 15
Serve immediately and enjoy with rotis or hot rice.