Imported from Instagram

Chicken Chukauni

Name: Chicken Chukauni
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 400 g boneless chicken (Thigh recommended; cut into small cubes.); 2 tsp ginger-garlic paste; 0.5 tsp salt; 0.5 tsp black pepper; 1 tsp Kashmiri chili powder (The author says they used paprika instead; paprika is also listed for the tadka.); 0.5 tsp turmeric powder; 1 tsp lemon juice; oil for frying (Light brush or spray; use very little to coat the pan.); 1 small onion (Thinly sliced; red onion is suggested.); 1.5 green chilies (Chopped; source says 1–2 and notes the creator skipped them. Quantity represents the midpoint of the stated range.); 3 tbsp fresh coriander leaves (Chopped and divided; use half with the chicken mixture and the remainder to finish.); 1 cup Greek yogurt (Use thick Greek yogurt; the method also calls it thick curd.); 1 tsp garlic paste; 0.5 tsp salt; 0.5 tsp sugar; 1.5 tbsp mustard oil (May use any neutral oil instead.); 0.5 tsp turmeric powder; 1 tsp paprika powder; 0.5 tsp mustard seeds; 0.5 tsp fenugreek seeds (Optional.)

Recipe by Diya @diyaeatswell · Instagram

Imported by Ana Maria Archila on SeeMeCook

Golden pan-fried chicken and thinly sliced onion are tossed with a creamy, garlicky yogurt base, then finished with a spiced mustard-oil tadka and fresh coriander. The source suggests serving it with roti or rice.

4 servings30 minSouth Asian

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Ingredients

400 g boneless chicken (Thigh recommended; cut into small cubes.)
2 tsp ginger-garlic paste
0.5 tsp salt
0.5 tsp black pepper
1 tsp Kashmiri chili powder (The author says they used paprika instead; paprika is also listed for the tadka.)
0.5 tsp turmeric powder
1 tsp lemon juice
oil for frying (Light brush or spray; use very little to coat the pan.)
1 small onion (Thinly sliced; red onion is suggested.)
1.5 green chilies (Chopped; source says 1–2 and notes the creator skipped them. Quantity represents the midpoint of the stated range.)
3 tbsp fresh coriander leaves (Chopped and divided; use half with the chicken mixture and the remainder to finish.)
1 cup Greek yogurt (Use thick Greek yogurt; the method also calls it thick curd.)
1 tsp garlic paste
0.5 tsp salt
0.5 tsp sugar
1.5 tbsp mustard oil (May use any neutral oil instead.)
0.5 tsp turmeric powder
1 tsp paprika powder
0.5 tsp mustard seeds
0.5 tsp fenugreek seeds (Optional.)

Steps

1
Cut the boneless chicken into small cubes if it is not already prepared.
2
Combine the chicken with ginger-garlic paste, ½ tsp salt, black pepper, Kashmiri chili powder (or paprika), ½ tsp turmeric powder, and lemon juice. Mix to coat and leave to marinate for 10–15 minutes.
3
Lightly brush or spray a pan with oil. Heat it over medium-high heat.
4
Pan-fry the marinated chicken until golden brown, then transfer it to a bowl.
5
Add the sliced onion, chopped green chilies if using, and half of the chopped coriander to the chicken. Mix well and set aside.
6
In another bowl, whisk the Greek yogurt with garlic paste, ½ tsp salt, and sugar until smooth and creamy.
7
Heat the mustard oil in a small pan until smoking hot. Turn off the heat.
8
Add the mustard seeds, optional fenugreek seeds, ½ tsp turmeric powder, and paprika powder to the hot oil.
9
Pour the hot tadka into the yogurt and swirl gently to preserve streaks.
10
Pour the yogurt mixture over the chicken mixture and mix gently. Finish with the remaining chopped coriander.
11
Serve with rotis or rice.

Notes

The source's method has an empty step 2. The spoken transcript mentions kasoori methi in the tadka, but the written ingredient list specifies optional fenugreek seeds; the written recipe is followed. The source does not specify the amount of oil for pan-frying or the cooking duration for the chicken.