06/01/2026
This is a great example of how flavour and support can sit in the same bowl.👇🏻
Thank you for this 🥰💚
Garlic, ginger and turmeric bring compounds linked with reduced inflammation and immune support, while the mix of spices adds polyphenols, plant compounds that help manage everyday oxidative stress.
Greek yogurt provides protein, calcium and live cultures for digestion, and using spices for depth means you don’t need much oil to make it satisfying.
I finally made this after having it saved for ages and it really is worth a shot - 10/10!
I stayed close to the original but used ground fenugreek instead of kasuri methi and it worked well ( I think).
Lovely with soft rotis or steaming hot rice.
Nepali-Style Chicken Chukauni (serves 3)
Ingredients:
Chicken
• 400 g boneless chicken thigh or breast, cubed
• 2 tsp ginger-garlic paste
• ½ tsp salt, ½ tsp pepper
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric
• 1 tsp lemon juice
• Light spray or brush of oil
Mix
• 1 small onion, thinly sliced
• 1-2 green chillies, chopped
• 3 tbsp fresh coriander, chopped (divided)
Yogurt base
• 1 cup thick curd or Greek yogurt
• 1 tsp garlic paste
• ½ tsp salt
• ½ tsp sugar
Tadka
• 1.5 tbsp mustard oil
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• ½ tsp ground fenugreek
Method
1. Mix chicken with ginger-garlic, spices, lemon and salt. Rest 10-15 minutes.
2. Pan-fry in a lightly oiled pan until golden and cooked through. Transfer to a bowl.
3. Add onion, chillies and half the coriander to the chicken.
4. Whisk yogurt with garlic, salt and sugar until smooth.
5. Heat mustard oil until smoking, turn off the heat, add turmeric, chilli powder and fenugreek.
6. Pour hot tadka into the yogurt, swirling gently.
7. Spoon the yogurt mixture over the chicken, mix gently and finish with remaining coriander.
