Chicken Chukauni
Chicken Chukauni
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken, cut into 1-inch cubes
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil, for pan-frying
For the Chicken & Vegetable Base
- 1 red onion, medium, thinly sliced
- 1 green chili, small, finely chopped (adjust to taste)
- 1/4 cup fresh coriander leaves, chopped
For the Spiced Yogurt Dressing
- 1 1/2 cups thick curd, or plain 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 large bowl, combine the chicken cubes with ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, black pepper powder, 1/2 teaspoon salt, and lemon juice. Mix well to ensure the chicken is evenly coated. Let it marinate for 10 to 15 minutes.
⏱️ 15 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Pan-fry until golden brown and cooked through, about 8 to 10 minutes, flipping occasionally. Once cooked, remove the chicken from the pan and set aside in a clean bowl.
⏱️ 10 min
- 3
To the bowl with the cooked chicken, add the thinly sliced red onion, chopped green chili, and 1/4 cup of chopped fresh coriander leaves. Mix everything together gently, preferably using a gloved hand, to combine the flavors.
⏱️ 5 min
- 4
In a separate medium bowl, combine the thick curd (or Greek yogurt) with 1/2 teaspoon salt, granulated sugar, and 1 teaspoon garlic paste. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 3 min
- 5
Prepare the tadka: In a small pan, heat the mustard oil over medium heat until it shimmers. Reduce the heat to low, then add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, and kasuri methi. Sauté for about 15-30 seconds until fragrant, being careful not to burn the spices.
⏱️ 2 min
- 6
Immediately pour the hot tadka mixture over the whisked yogurt dressing. Gently mix it in until the spices are evenly distributed throughout the yogurt.
⏱️ 1 min
- 7
Pour the spiced yogurt dressing generously over the chicken and vegetable mixture in the large bowl. Mix everything thoroughly until the chicken, onions, and herbs are fully coated in the creamy, spiced yogurt.
⏱️ 2 min
- 8
Transfer the Chicken Chukauni to a serving dish. Garnish with the remaining 2 tablespoons of chopped fresh coriander leaves. Serve immediately with rice or roti.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chukauni
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken, cut into 1-inch cubes
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil, for pan-frying
For the Chicken & Vegetable Base
- 1 red onion, medium, thinly sliced
- 1 green chili, small, finely chopped (adjust to taste)
- 1/4 cup fresh coriander leaves, chopped
For the Spiced Yogurt Dressing
- 1 1/2 cups thick curd, or plain 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 large bowl, combine the chicken cubes with ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, black pepper powder, 1/2 teaspoon salt, and lemon juice. Mix well to ensure the chicken is evenly coated. Let it marinate for 10 to 15 minutes.
⏱️ 15 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Pan-fry until golden brown and cooked through, about 8 to 10 minutes, flipping occasionally. Once cooked, remove the chicken from the pan and set aside in a clean bowl.
⏱️ 10 min - 3
To the bowl with the cooked chicken, add the thinly sliced red onion, chopped green chili, and 1/4 cup of chopped fresh coriander leaves. Mix everything together gently, preferably using a gloved hand, to combine the flavors.
⏱️ 5 min - 4
In a separate medium bowl, combine the thick curd (or Greek yogurt) with 1/2 teaspoon salt, granulated sugar, and 1 teaspoon garlic paste. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 3 min - 5
Prepare the tadka: In a small pan, heat the mustard oil over medium heat until it shimmers. Reduce the heat to low, then add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, and kasuri methi. Sauté for about 15-30 seconds until fragrant, being careful not to burn the spices.
⏱️ 2 min - 6
Immediately pour the hot tadka mixture over the whisked yogurt dressing. Gently mix it in until the spices are evenly distributed throughout the yogurt.
⏱️ 1 min - 7
Pour the spiced yogurt dressing generously over the chicken and vegetable mixture in the large bowl. Mix everything thoroughly until the chicken, onions, and herbs are fully coated in the creamy, spiced yogurt.
⏱️ 2 min - 8
Transfer the Chicken Chukauni to a serving dish. Garnish with the remaining 2 tablespoons of chopped fresh coriander leaves. Serve immediately with rice or roti.
⏱️ 2 min