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Nepali Style Chicken Chukauni
Serves 3
| prepCut chicken into small cubes | ||||
| 400 g / 400 g boneless chicken thigh, cut into small cubes | Marinate chicken 10–15 min | Pan-fry chicken until golden, transfer to bowl | Mix in onion, chilies & half coriander | Pour yogurt mixture over chicken, mix gently, finish with coriander |
| 1 tbsp ginger-garlic paste | ||||
| ½ tsp salt | ||||
| ½ tsp pepper | ||||
| 1 tsp Kashmiri chili powder | ||||
| ½ tsp turmeric powder | ||||
| 1 tsp lemon juice | ||||
| 1 small onion, thinly sliced | ||||
| 1–2 green chilies, chopped | ||||
| 3 tbsp fresh coriander leaves, chopped (divided) | ||||
| 1 cup / 240 ml thick curd or Greek yogurt | Whisk curd with garlic, salt & sugar | Pour hot tadka into curd, swirl gently | ||
| 1 tsp garlic paste | ||||
| ½ tsp salt | ||||
| ½ tsp sugar | ||||
| 1.5 tbsp mustard oil | Heat mustard oil until smoking, add spices & kasuri methi | |||
| ½ tsp turmeric powder | ||||
| 1 tsp Kashmiri chili powder | ||||
| 1 tsp kasuri methi, crushed | ||||
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