Chicken Chukauni

Chicken Chukauni is a creamy, flavorful dish where tender, spiced chicken is tossed with fresh onions, green chilies, and cilantro, then coated in thick yogurt infused with a fragrant garlic and spice tempering. It's rich, refreshing, and packed with bold flavors, making it the perfect accompaniment to warm rotis or steamed basmati rice.

Ingredients

For the Chicken Marinade

• 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 tbsp garlic paste

• 1½ tbsp Kashmiri chili powder

• ½ tsp turmeric powder

• 1½ tsp coriander powder

• 1½ tsp cumin powder

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh lemon juice

• 3 tbsp oil (1 tbsp for the marinade, 2 tbsp for frying)

For the Cooked Chicken

• 2 medium red onions, thinly sliced

• 2 green chilies, finely chopped

• 3 tbsp fresh cilantro, finely chopped (reserve a little for garnish)

For the Yogurt Mixture

• 2½ cups thick yogurt (Greek) 

• 2 tbsp sugar

• Salt, to taste

For the Tadka (Tempering)

• 3 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2 tbsp garlic, finely chopped

• 2 tsp Kashmiri chili powder

• 1 tsp turmeric powder

• 2 tsp kasuri methi (dried fenugreek leaves), crushed

Method

1. In a large bowl, combine the chicken with the garlic paste, Kashmiri chili powder, turmeric, coriander powder, cumin powder, salt, black pepper, lemon juice, and 1 tablespoon of oil. Mix well until the chicken is evenly coated. Cover and marinate for at least 30 minutes.

2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook until golden brown on both sides and fully cooked through, about 8 to 10 minutes. Transfer the chicken to a deep bowl.

3. Add the sliced onions, chopped green chilies, and most of the chopped cilantro to the chicken. Toss gently to combine. Reserve a little cilantro for garnish.

4. In a separate bowl, whisk together the yogurt, sugar, and salt until smooth and creamy.

5. Heat the oil in a small saucepan over medium heat. Add the mustard seeds and allow them to splutter. Stir in the cumin seeds, followed by the chopped garlic. Cook until the garlic turns lightly golden.

6. Remove the pan from the heat and immediately toss in the Kashmiri chili powder, turmeric powder, and crushed kasuri methi. Swirl the spices off the heat to prevent them from burning while allowing them to bloom beautifully in the hot oil.

7. Pour the hot tadka over the yogurt. Gently stir just once or twice, leaving beautiful streaks of the spiced oil throughout the yogurt.

8. Pour the yogurt mixture over the chicken, onions, and herbs. Fold everything together gently until just combined.

9. Garnish with the remaining chopped cilantro and serve immediately.

Serving Suggestions

Chicken Chukauni is best enjoyed fresh alongside warm rotis, naan, parathas, or fragrant steamed basmati rice. It also makes a wonderful addition to a festive meal, paired with a simple dal, fresh salad, and pickles.

Tips

• Greek yogurt gives the dish a rich, creamy consistency without becoming runny.

• Allow the chicken to cool slightly before mixing it with the yogurt to help prevent the yogurt from separating.

• Kashmiri chili powder provides vibrant color with mild heat. If using regular chili powder, reduce the quantity to suit your spice preference.

• The signature look of this dish comes from the swirls of the tadka. Stir lightly to preserve those beautiful streaks of spiced oil.