High-Protein Nepali Chicken Chukauni – 25-Minute Recipe
A hearty Nepali chicken chukauni that blends smoky mustard oil, tangy yogurt, and aromatic spices into a creamy, high‑protein comfort dish. The chicken is marinated, pan‑fried, and then tossed with a vibrant yogurt tadka for a satisfying bite, perfect with soft rotis or steaming hot rice.
Recipe by Aathira Sethumadhavan· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
25 min estimated total time for 3 servings.
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Ingredients
No main ingredients listed.
Chicken
- 14 oz boneless chicken thigh
- 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 oil
Mix
- 1 piece small onion
- 1 piece green chilies
- 1 1/2 tbsp fresh coriander leaves
Yogurt Base
- 1 cup thick curd
- 1 tsp garlic paste
- 1/2 tsp salt
- 1/2 tsp sugar
Tadka
- 1 1/2 tbsp mustard oil
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp kasuri methi
Instructions
- 1Combine the chicken cubes with ginger‑garlic paste, salt, pepper, Kashmiri chili powder, turmeric, and lemon juice; mix well and let rest for 10–15 minutes.
- 2Lightly brush or spray a pan with oil and heat over medium‑high. Add the marinated chicken and pan‑fry until golden brown, about 6–8 minutes, then transfer to a bowl.
- 3Add the thinly sliced onion, chopped green chilies, and half of the chopped coriander to the chicken; toss gently and set aside.
- 4In a separate bowl, whisk the thick curd with garlic paste, a pinch of salt, and sugar until smooth and creamy.
- 5Heat mustard oil in a small pan until it begins to smoke; remove from heat and immediately stir in turmeric, Kashmiri chili powder, and crushed kasuri methi.
- 6Pour the hot tadka into the yogurt mixture, swirling gently to create streaks without fully mixing.
- 7Combine the yogurt tadka with the chicken‑onion mixture, mixing gently until everything is evenly coated. Garnish with the remaining chopped coriander and serve with soft rotis or steaming hot rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the marinated chicken
After mixing the chicken with spices and lemon juice, let it rest for 10–15 minutes before frying.
Control the tadka temperature
Heat mustard oil until it begins to smoke, then remove from heat before adding spices.
Add the tadka gently
Pour the hot tadka into the yogurt mixture and swirl gently.
Finish with fresh coriander
Garnish with the remaining chopped coriander after combining all components.
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Frequently asked questions
- How long does it take to make High-Protein Nepali Chicken Chukauni?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this High-Protein Nepali Chicken Chukauni recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this High-Protein Nepali Chicken Chukauni recipe come from?
- It was shared by Aathira Sethumadhavan on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.