Nepali Style Chicken Chukauni

Ingredients (18)

• ·g boneless chicken thigh
• ·tsp ginger-garlic paste
• ·tsp salt
• ·tsp pepper
• ·tsp Kashmiri chili powder
• ·tsp turmeric powder
• ·tsp lemon juice
• ·oil
• ·small onion
• ·green chilies
• ·tbsp fresh coriander leaves
• ·cup thick curd or Greek yogurt
• ·tsp garlic paste
• ·tsp sugar
• ·tbsp mustard oil
• ·tsp turmeric powder
• ·tsp Kashmiri chili powder
• ·tsp kasuri methi

1. 1

   Mix chicken with ginger-garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice. Rest for 10–15 minutes.

2. 2

   Brush or spray a pan with very little oil. Pan-fry chicken on medium-high until golden brown. Transfer to a bowl.

3. 3

   Add sliced onion, chopped chilies, and half the coriander. Mix well and set aside.

4. 4

   In another bowl, whisk thick curd with garlic paste, salt, and sugar until smooth and creamy.

5. 5

   Heat mustard oil until smoking hot. Turn off the heat, add turmeric, Kashmiri chili powder, and crushed kasuri methi.

6. 6

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

7. 7

   Pour the yogurt mixture over the chicken mixture. Mix gently. Finish with more chopped coriander leaves.