Nepali-Style Chicken Chukauni

Ingredients

• 400 g boneless chicken thigh or breast (Cut into small cubes; use thigh or breast.)
• 2 tsp ginger-garlic paste
• 0.5 tsp salt
• 0.5 tsp pepper
• 1 tsp Kashmiri chili powder (Divided between chicken seasoning and tadka.)
• 0.5 tsp turmeric powder (Divided between chicken seasoning and tadka.)
• 1 tsp lemon juice
• oil for frying (Light brush or spray; use very little.)
• 1 small onion (Thinly sliced.)
• 1.5 green chilies (Chopped; source gives a range of 1–2.)
• 3 tbsp fresh coriander leaves (Chopped and divided; use half with the chicken mixture and the remainder to finish.)
• 1 cup thick curd or Greek yogurt (The author used Amul High-Protein Curd; Greek yogurt is offered as an alternative.)
• 1 tsp garlic paste
• 0.5 tsp salt
• 0.5 tsp sugar
• 1.5 tbsp mustard oil
• 1 tsp kasuri methi (dried fenugreek leaves) (Crushed.)

Steps

1. 1

   In a bowl, combine the cubed chicken with the ginger-garlic paste, ½ teaspoon salt, pepper, 1 teaspoon Kashmiri chili powder, ½ teaspoon turmeric powder, and lemon juice. Mix to coat, then leave to marinate for 10–15 minutes.

2. 2

   Lightly brush or spray a pan with a very small amount of oil. Heat the pan over medium-high heat.

3. 3

   Add the marinated chicken to the pan and pan-fry until golden brown. Transfer the cooked chicken to a bowl.

4. 4

   Add the sliced onion, chopped green chilies, and half of the chopped coriander to the chicken. Mix well and set aside.

5. 5

   In another bowl, whisk the thick curd or Greek yogurt with the garlic paste, ½ teaspoon salt, and sugar until smooth and creamy.

6. 6

   Heat the mustard oil until smoking hot, then turn off the heat.

7. 7

   Add the turmeric powder, remaining Kashmiri chili powder, and crushed kasuri methi to the hot mustard oil.

8. 8

   Pour the hot tadka into the curd mixture and swirl gently to preserve streaks.

9. 9

   Pour the yogurt mixture over the chicken mixture and mix gently to combine.

10. 10

    Finish with the remaining chopped coriander. Serve with soft roti or hot rice.

Notes

The post states that the dish takes less than half an hour and reports per serving: 374 kcal, 38 g protein, 2.7 g carbohydrates, and 22.3 g fat. Serve with roti or rice.

Nutrition per serving

• main
• Nepali
• high-protein
• comfort food
• pan-fried
• gluten-free