Chicken Chukauni
Chicken Chukauni
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil, for frying
For Combining with Chicken
- 1/2 red onion, thinly sliced
- 1 green chili, chopped
- 1/4 cup fresh coriander leaves, chopped, plus more for garnish
For the Yogurt Base
- 1 1/2 cups thick curd, or 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 Kasoori Methi, dried fenugreek leaves
Instructions
- 1
In a medium bowl, combine the chicken cubes with ginger garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, pepper powder, 1 teaspoon salt, and lemon juice. Mix well until the chicken is thoroughly coated. Let it marinate for 10 to 15 minutes.
⏱️ 15 min
- 2
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken pieces and fry, stirring occasionally, until they are golden brown and cooked through. This should take about 8-10 minutes. Transfer the cooked chicken to a large serving bowl.
⏱️ 10 min
- 3
Add the thinly sliced red onion, chopped green chili, and 1/4 cup chopped fresh coriander leaves to the bowl with the fried chicken. Mix thoroughly, using a gloved hand if preferred, to combine all ingredients. Set aside.
⏱️ 3 min
- 4
In a separate medium bowl, combine the thick curd (or Greek yogurt) with 1/2 teaspoon salt, granulated sugar, and garlic paste. Whisk until the mixture is smooth and well combined.
⏱️ 2 min
- 5
In a small tadka pan or a small saucepan, heat the mustard oil over medium heat. Once the oil is hot, add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, and Kasoori Methi. Cook for about 15-30 seconds until fragrant, being careful not to burn the spices.
⏱️ 1 min
- 6
Immediately pour the hot tadka into the whisked yogurt mixture. Gently mix to incorporate the tempering into the yogurt.
⏱️ 1 min
- 7
Pour the spicy, garlicky yogurt mixture over the chicken and onion mixture in the serving bowl. Mix everything well until the chicken and onions are fully coated in the yogurt sauce.
⏱️ 2 min
- 8
Garnish with additional chopped fresh coriander leaves, as needed. Serve immediately with rice or roti.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chukauni
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless chicken, cut into 1-inch cubes
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oil, for frying
For Combining with Chicken
- 1/2 red onion, thinly sliced
- 1 green chili, chopped
- 1/4 cup fresh coriander leaves, chopped, plus more for garnish
For the Yogurt Base
- 1 1/2 cups thick curd, or 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 Kasoori Methi, dried fenugreek leaves
Instructions
- 1
In a medium bowl, combine the chicken cubes with ginger garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, pepper powder, 1 teaspoon salt, and lemon juice. Mix well until the chicken is thoroughly coated. Let it marinate for 10 to 15 minutes.
⏱️ 15 min - 2
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken pieces and fry, stirring occasionally, until they are golden brown and cooked through. This should take about 8-10 minutes. Transfer the cooked chicken to a large serving bowl.
⏱️ 10 min - 3
Add the thinly sliced red onion, chopped green chili, and 1/4 cup chopped fresh coriander leaves to the bowl with the fried chicken. Mix thoroughly, using a gloved hand if preferred, to combine all ingredients. Set aside.
⏱️ 3 min - 4
In a separate medium bowl, combine the thick curd (or Greek yogurt) with 1/2 teaspoon salt, granulated sugar, and garlic paste. Whisk until the mixture is smooth and well combined.
⏱️ 2 min - 5
In a small tadka pan or a small saucepan, heat the mustard oil over medium heat. Once the oil is hot, add 1/4 teaspoon turmeric powder, 1/2 teaspoon chili powder, and Kasoori Methi. Cook for about 15-30 seconds until fragrant, being careful not to burn the spices.
⏱️ 1 min - 6
Immediately pour the hot tadka into the whisked yogurt mixture. Gently mix to incorporate the tempering into the yogurt.
⏱️ 1 min - 7
Pour the spicy, garlicky yogurt mixture over the chicken and onion mixture in the serving bowl. Mix everything well until the chicken and onions are fully coated in the yogurt sauce.
⏱️ 2 min - 8
Garnish with additional chopped fresh coriander leaves, as needed. Serve immediately with rice or roti.
⏱️ 1 min