Nepali Style Chicken Chukauni

Ingredients

• 400 g boneless chicken thigh (or breast), cut into small cubes
• 2 tsp ginger-garlic paste
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Kashmiri chili powder
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• Light brush or spray of oil for frying
• 1 small onion, thinly sliced
• 1–2 green chilies, chopped
• 3 tbsp fresh coriander leaves, chopped (divided)
• 1 cup thick curd (Amul High-Protein Curd or Greek yogurt)
• 1 tsp garlic paste
• 1/2 tsp salt
• 1/2 tsp sugar
• 1.5 tbsp mustard oil
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp kasuri methi, crushed

Instructions

1. Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice. Rest for 10–15 minutes.
2. Brush or spray a pan with very little oil. Pan-fry chicken on medium-high until golden brown. Transfer to a bowl.
3. Add sliced onion, chopped chilies, and half the coriander to the chicken. Mix well and set aside.
4. In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.
5. Heat mustard oil until smoking hot. Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi.
6. Pour the hot tadka into the curd and swirl gently to keep the streaks.
7. Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves. Enjoy with soft rotis or steaming hot rice.