Chicken Chukauni
Chicken Chukauni
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon ginger garlic chili paste
- 1 teaspoon Kashmiri chili paprika
- 1 tablespoon lemon juice, freshly squeezed
For the Spiced Curd
- 2 cups thick curd
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon chili flakes
For the Assembly
- 1 tablespoon vegetable oil
- 1/2 onion, medium, finely chopped
- 1/2 cucumber, medium, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Tadka (Tempering)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon kasoori methi, dried fenugreek leaves
- 2 green chilies, thinly sliced, or to taste
- 1/2 teaspoon Kashmiri chili paprika
For Serving
- 4 cups cooked rice, hot
- 2 tablespoons crunchy garlic, for sprinkling
Instructions
- 1
In a medium glass bowl, combine the boneless chicken cubes, salt, black pepper, ginger garlic chili paste, 1 teaspoon of Kashmiri chili paprika, and lemon juice. Mix thoroughly by hand until the chicken is well coated. Cover the bowl and let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 5 min
- 2
In a separate bowl, whisk the thick curd until smooth. Add salt, granulated sugar, black pepper, and chili flakes. Whisk everything together until all ingredients are well combined and the curd is evenly spiced.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken. Stir the chicken to ensure even cooking. Cover the pan with a lid and cook for 8-10 minutes, or until the chicken is tender and cooked through, stirring occasionally.
⏱️ 10 min
- 4
Once the chicken is cooked, transfer it to a large mixing bowl. Add the chopped onion, chopped cucumber, and chopped fresh cilantro to the cooked chicken. Gently mix to combine.
⏱️ 3 min
- 5
Prepare the tadka: In a small pan, heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds and let them splutter (about 30 seconds). Add the kasoori methi, sliced green chilies, and 1/2 teaspoon of Kashmiri chili paprika. Cook for 1 minute until fragrant, being careful not to burn the spices.
⏱️ 4 min
- 6
Pour the hot tadka directly over the spiced curd mixture. Mix the tadka thoroughly into the curd until well combined.
⏱️ 1 min
- 7
Pour the spiced curd mixture with the tadka over the chicken and vegetable mixture in the large mixing bowl. Mix everything well until the chicken and vegetables are evenly coated with the curd.
⏱️ 2 min
- 8
Serve the Chicken Chukauni immediately with hot rice. Sprinkle some crunchy garlic over each serving for an extra layer of flavor and texture.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chukauni
For the Chicken Marinade
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon ginger garlic chili paste
- 1 teaspoon Kashmiri chili paprika
- 1 tablespoon lemon juice, freshly squeezed
For the Spiced Curd
- 2 cups thick curd
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon chili flakes
For the Assembly
- 1 tablespoon vegetable oil
- 1/2 onion, medium, finely chopped
- 1/2 cucumber, medium, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Tadka (Tempering)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon kasoori methi, dried fenugreek leaves
- 2 green chilies, thinly sliced, or to taste
- 1/2 teaspoon Kashmiri chili paprika
For Serving
- 4 cups cooked rice, hot
- 2 tablespoons crunchy garlic, for sprinkling
Instructions
- 1
In a medium glass bowl, combine the boneless chicken cubes, salt, black pepper, ginger garlic chili paste, 1 teaspoon of Kashmiri chili paprika, and lemon juice. Mix thoroughly by hand until the chicken is well coated. Cover the bowl and let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
⏱️ 5 min - 2
In a separate bowl, whisk the thick curd until smooth. Add salt, granulated sugar, black pepper, and chili flakes. Whisk everything together until all ingredients are well combined and the curd is evenly spiced.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken. Stir the chicken to ensure even cooking. Cover the pan with a lid and cook for 8-10 minutes, or until the chicken is tender and cooked through, stirring occasionally.
⏱️ 10 min - 4
Once the chicken is cooked, transfer it to a large mixing bowl. Add the chopped onion, chopped cucumber, and chopped fresh cilantro to the cooked chicken. Gently mix to combine.
⏱️ 3 min - 5
Prepare the tadka: In a small pan, heat the ghee over medium heat. Once the ghee is hot, add the cumin seeds and let them splutter (about 30 seconds). Add the kasoori methi, sliced green chilies, and 1/2 teaspoon of Kashmiri chili paprika. Cook for 1 minute until fragrant, being careful not to burn the spices.
⏱️ 4 min - 6
Pour the hot tadka directly over the spiced curd mixture. Mix the tadka thoroughly into the curd until well combined.
⏱️ 1 min - 7
Pour the spiced curd mixture with the tadka over the chicken and vegetable mixture in the large mixing bowl. Mix everything well until the chicken and vegetables are evenly coated with the curd.
⏱️ 2 min - 8
Serve the Chicken Chukauni immediately with hot rice. Sprinkle some crunchy garlic over each serving for an extra layer of flavor and texture.