Chicken Chukauni
Chicken Chukauni
Ingredients
For the Chicken
- 500 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 120 ml plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon salt, or to taste
- 1 tablespoon mustard oil
For the Chukauni Dressing
- 2 potatoes, medium, boiled and diced
- 1/2 red onion, small, finely sliced
- 1 green chilies, finely chopped, or to taste
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil
- 1/4 teaspoon fenugreek seeds (methi)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate to marinate for at least 30 minutes. For best results, marinate for 2-4 hours.
- 3
Heat 1 tablespoon of mustard oil in a large pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-12 minutes. Set aside to cool slightly.
⏱️ 12 min
- 4
While the chicken cooks, prepare the chukauni dressing. In a separate large bowl, combine the boiled and diced potatoes, sliced red onion, chopped green chilies, fresh coriander, and lemon juice.
⏱️ 8 min
- 5
In a small pan, heat 2 tablespoons of mustard oil over medium heat. Once hot, add the fenugreek seeds. Cook until they turn dark brown (but not burnt) and fragrant, about 30 seconds. Remove from heat and immediately stir in the 1/4 teaspoon of turmeric powder. This is called a 'jhaneko' or tempering.
⏱️ 3 min
- 6
Pour the hot tempered oil mixture over the potato and onion mixture in the bowl. Add salt and mix everything thoroughly until well combined.
⏱️ 2 min
- 7
Add the cooked chicken pieces to the chukauni dressing. Gently toss everything together to ensure the chicken is coated with the flavorful dressing.
⏱️ 2 min
- 8
Serve the Chicken Chukauni immediately as a side dish or a light meal. It can be enjoyed warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chukauni
For the Chicken
- 500 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 120 ml plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon salt, or to taste
- 1 tablespoon mustard oil
For the Chukauni Dressing
- 2 potatoes, medium, boiled and diced
- 1/2 red onion, small, finely sliced
- 1 green chilies, finely chopped, or to taste
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil
- 1/4 teaspoon fenugreek seeds (methi)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate to marinate for at least 30 minutes. For best results, marinate for 2-4 hours.
- 3
Heat 1 tablespoon of mustard oil in a large pan or skillet over medium-high heat. Once the oil is hot, add the marinated chicken. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-12 minutes. Set aside to cool slightly.
⏱️ 12 min - 4
While the chicken cooks, prepare the chukauni dressing. In a separate large bowl, combine the boiled and diced potatoes, sliced red onion, chopped green chilies, fresh coriander, and lemon juice.
⏱️ 8 min - 5
In a small pan, heat 2 tablespoons of mustard oil over medium heat. Once hot, add the fenugreek seeds. Cook until they turn dark brown (but not burnt) and fragrant, about 30 seconds. Remove from heat and immediately stir in the 1/4 teaspoon of turmeric powder. This is called a 'jhaneko' or tempering.
⏱️ 3 min - 6
Pour the hot tempered oil mixture over the potato and onion mixture in the bowl. Add salt and mix everything thoroughly until well combined.
⏱️ 2 min - 7
Add the cooked chicken pieces to the chukauni dressing. Gently toss everything together to ensure the chicken is coated with the flavorful dressing.
⏱️ 2 min - 8
Serve the Chicken Chukauni immediately as a side dish or a light meal. It can be enjoyed warm or at room temperature.
⏱️ 1 min