Chicken Chukauni
Chicken Chukauni
Ingredients
For the Chicken
- 1 tablespoon oil
- 500 grams chicken thighs
- 1 tablespoon Shan Ginger Garlic Paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 cup water
For the Yogurt Mixture
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon sugar
For the Tempering (Tadka)
- 1 tablespoon oil, as needed
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
For Garnish
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
⏱️ 1 min
- 2
Add the 500 grams of chicken thighs and 1 tablespoon of Shan Ginger Garlic Paste to the pan. Mix thoroughly to combine.
⏱️ 2 min
- 3
Add 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder to the chicken. Mix all ingredients very well to ensure the chicken is evenly coated with the spices.
⏱️ 2 min
- 4
Cover the pan and cook for approximately 10 minutes, or until the chicken is cooked through, stirring occasionally.
⏱️ 10 min
- 5
Pour in 1/2 cup of water, cover the pan again, and cook for another 5 minutes to allow the flavors to meld and the chicken to become tender.
⏱️ 5 min
- 6
Once cooked, remove the chicken from the heat and transfer it to a bowl. Let it cool completely to room temperature (this will take approximately 15-20 minutes).
⏱️ 20 min
- 7
While the chicken cools, prepare the yogurt mixture. In a separate bowl, combine 1 cup of Greek yogurt, 1 tablespoon of lemon juice, and 1 tablespoon of sugar. Mix everything very well until thoroughly combined and smooth.
⏱️ 3 min
- 8
Once the chicken has cooled, add it to the prepared yogurt mixture. Mix well until all the chicken pieces are fully coated in the yogurt sauce.
⏱️ 2 min
- 9
Prepare the tempering (tadka). In a small saucepan, heat 1 tablespoon of oil (or a small amount as needed) over medium heat.
⏱️ 1 min
- 10
Add 1 tablespoon of mustard seeds and 1 teaspoon of cumin seeds to the hot oil. Cook until the seeds begin to splutter and become fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 11
Immediately remove the saucepan from the heat and add 1/2 teaspoon of red chili powder to the tempering mixture. Stir quickly.
- 12
Pour this hot tempering mixture directly over the chicken and yogurt mixture.
- 13
Mix the tempering into the chicken and yogurt until well combined.
⏱️ 1 min
- 14
Garnish with 1/4 cup of fresh chopped cilantro before serving. Serve warm or cold with fresh roti.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chukauni
For the Chicken
- 1 tablespoon oil
- 500 grams chicken thighs
- 1 tablespoon Shan Ginger Garlic Paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 cup water
For the Yogurt Mixture
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon sugar
For the Tempering (Tadka)
- 1 tablespoon oil, as needed
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
For Garnish
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
⏱️ 1 min - 2
Add the 500 grams of chicken thighs and 1 tablespoon of Shan Ginger Garlic Paste to the pan. Mix thoroughly to combine.
⏱️ 2 min - 3
Add 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder to the chicken. Mix all ingredients very well to ensure the chicken is evenly coated with the spices.
⏱️ 2 min - 4
Cover the pan and cook for approximately 10 minutes, or until the chicken is cooked through, stirring occasionally.
⏱️ 10 min - 5
Pour in 1/2 cup of water, cover the pan again, and cook for another 5 minutes to allow the flavors to meld and the chicken to become tender.
⏱️ 5 min - 6
Once cooked, remove the chicken from the heat and transfer it to a bowl. Let it cool completely to room temperature (this will take approximately 15-20 minutes).
⏱️ 20 min - 7
While the chicken cools, prepare the yogurt mixture. In a separate bowl, combine 1 cup of Greek yogurt, 1 tablespoon of lemon juice, and 1 tablespoon of sugar. Mix everything very well until thoroughly combined and smooth.
⏱️ 3 min - 8
Once the chicken has cooled, add it to the prepared yogurt mixture. Mix well until all the chicken pieces are fully coated in the yogurt sauce.
⏱️ 2 min - 9
Prepare the tempering (tadka). In a small saucepan, heat 1 tablespoon of oil (or a small amount as needed) over medium heat.
⏱️ 1 min - 10
Add 1 tablespoon of mustard seeds and 1 teaspoon of cumin seeds to the hot oil. Cook until the seeds begin to splutter and become fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 11
Immediately remove the saucepan from the heat and add 1/2 teaspoon of red chili powder to the tempering mixture. Stir quickly.
- 12
Pour this hot tempering mixture directly over the chicken and yogurt mixture.
- 13
Mix the tempering into the chicken and yogurt until well combined.
⏱️ 1 min - 14
Garnish with 1/4 cup of fresh chopped cilantro before serving. Serve warm or cold with fresh roti.
⏱️ 1 min