Chicken Chukauni

Étapes6

1. 1

   Étape 1. Marinate the chicken

   Place skinless, boneless chicken thighs in a bowl. Add 2 tbsp garlic paste, 2 tsp Kashmiri chili powder, 0.5 tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp cumin powder, salt and pepper to taste, 2 tbsp lemon juice, and 1 tbsp oil. Mix until all chicken pieces are well coated with the marinade. If you have time, let it marinate; otherwise proceed to cooking.

   Chicken breast works too if you prefer leaner meat.

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2. 2

   Étape 2. Fry the chicken

   Heat a pan over medium-high heat and add 3 tbsp oil. Fry the marinated chicken in batches to avoid steaming. Cook until golden brown on one side, then flip and cook through on the other side. Remove cooked chicken to a bowl.

   Cooking in batches ensures the chicken fries rather than steams, giving you that lovely color.

   haut de cuisse de poulethuile végétale3 c.à.s. de 4 c.à.s.
3. 3

   Étape 3. Mix with aromatics

   To the cooked chicken, add 1 medium sliced red onion, 2 chopped green chilies, and 2 tbsp finely chopped cilantro. Mix well until the chicken is nicely combined with the aromatics.

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4. 4

   Étape 4. Season the yogurt

   In a separate bowl, add 240 ml Greek yogurt, 0.5 tsp sugar, and a pinch of salt. Whisk together until smooth and creamy.

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5. 5

   Étape 5. Make the tadka

   Heat a small pot and add a splash of oil. Once hot, add 1 tsp mustard seeds. When they start sputtering, add 1 tsp cumin seeds, then 3 chopped cloves of garlic. Cook until the garlic is lightly golden. Turn off the heat and add 1 tsp Kashmiri chili powder, 0.5 tsp turmeric powder, and 1 tsp crushed fenugreek leaves. Swirl together.

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6. 6

   Étape 6. Combine and serve

   Pour the tadka into the seasoned yogurt and swirl gently. Add the spiced yogurt to the chicken and onion mixture. Use tongs to mix until the yogurt coats everything evenly. Garnish with 1 tbsp finely chopped fresh cilantro and serve with roti.

   yaourt grechaut de cuisse de pouletoignon rougecoriandre1 c.à.s. de 3 c.à.s.