Chicken Chukani

Name: Chicken Chukani
Cook time: 45 min
Total time: 45 min
Ingredients: 0.3 kg Chicken Breast; 125g Yogurt; 1 1/4 tbsp Ghee; 1/4 Onion; 1/4 sprig of Coriander, handful; 1 1/4 Chili Peppers; 1/2 cups Rice; Some Salt; Some Pepper (Black); 1/4 tsp Turmeric Powder; 1/4 tsp Coriander Powder; 1/4 tsp Chili Powder; 1/4 tsp Cumin Powder; 1/4 tsp Ginger Garlic Paste

Chicken Chukani is a rich, tangy chicken dish built around spiced seared chicken, silky yogurt, and a fragrant ghee tempering. It’s served over fluffy rice and finished with fresh coriander and chilies for a bright, layered result that feels both comforting and lively.

Chicken Chukani is a rich, tangy chicken dish built around spiced seared chicken, silky yogurt, and a fragrant ghee tempering. It’... Show more

By Chef jj · Original recipe

Health Grade

C+ · Balanced

Time

45 min

Price

1,54 €

Calories

1022 kcal

gluten free

high protein

low sugar

comfort food

Method

Rinse and soak rice

Place the Rice in a bowl and rinse it under cold water, swishing the grains with your hand until the water runs mostly clear. Drain, cover with fresh water, and leave it to soak while you prepare the rest of the dish. This helps the grains cook up fluffy instead of heavy or sticky.

Prep the ingredients

Cut the Chicken Breast into bite-sized pieces so it cooks quickly and evenly. Thinly slice the Onion, finely chop the Chili Peppers, and roughly but finely chop the Coriander (handful) so it distributes through the finished dish instead of sitting in big clumps.

Heat the pan

Set a large heavy pan over medium-high heat and add 1 tablespoon of Ghee. Let it melt and get hot enough that it shimmers across the surface; that way the chicken will sizzle instead of steam.

Cook the chicken

Add the chicken pieces to the hot pan and season them with Salt, Black Pepper, Turmeric Powder, Coriander Powder, Chili Powder, Cumin Powder, and Ginger Garlic Paste. Stir well so every piece is coated, then cook, stirring often, for 8 to 10 minutes until the chicken is cooked through, lightly browned at the edges, and no longer glossy or pink in the center. Transfer it to a plate and keep it nearby.

Start the rice pot

Place a pot over medium heat with a little more ghee. Add the sliced onion and cook, stirring, until softened and lightly golden. Drain the soaked rice well, add it to the pot, and stir gently so the grains are coated without breaking them.

Simmer and rest rice

Season the pot with salt, add enough water to cook the rice, and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, then turn off the heat and let the rice rest, still covered, for 5 minutes. The rice should be tender and fluffy when you uncover it.

Refresh the chicken

Return the cooked chicken to the pan if needed, then add the chopped chili peppers and chopped coriander. Stir for 1 to 2 minutes over low heat so the fresh ingredients soften slightly and their flavor spreads through the chicken without losing all their brightness.

Whisk the yogurt

Spoon the Yogurt into a bowl and whisk until completely smooth and loosened. A silky yogurt base will combine much more easily with the chicken later.

Temper the yogurt

In a small saucepan over low heat, warm the remaining ghee. Stir in a little turmeric powder and chili powder and cook for just a few seconds to bloom the spices, then immediately pour this hot mixture into the yogurt while whisking constantly. Keep whisking until the yogurt looks smooth, glossy, and evenly colored.

Finish gently

Pour the tempered yogurt over the chicken mixture and stir gently to combine everything evenly. Warm the pan over low heat for 1 to 2 minutes just until the sauce is hot and lightly coats the chicken. Do not let it boil, or the yogurt can split and turn grainy.

Serve the chukani

Fluff the rice with a fork and spoon it onto plates or into a serving dish. Top with the chicken chukani, making sure some of the creamy yogurt sauce goes over each portion. Finish with a little extra coriander and sliced chilies if you like, and serve hot.