Chicken Chukauni is one of those dishes that’s criminally under-represented outside Nepal, yet once you taste it, you’ll wonder why it hasn’t gone global like butter chicken. Creamy yoghurt, gentle spices, mustard oil funk (in the best possible way) and juicy chicken… honestly, it’s out of this world delicious and incredibly quick and easy too.
What Is Chicken Chukauni?
Chukauni (also spelled Chukhauni or Chukauni) is a traditional Nepali yoghurt-based dish, originally made with boiled potatoes and spiced yoghurt. Think of it as Nepal’s answer to raita, but with far more attitude.
Chicken chukauni is a modern adaptation, where tender chicken is folded into that same tangy, spiced yoghurt sauce. It’s not a curry but closer to a chicken salad. It does sit beautifully alongside rice, rotis, or grilled meats. I always serve it at my tandoori barbecues!
Cool, creamy, lightly spicy and deeply savoury, it’s the kind of dish that sneaks up on you. One spoonful becomes three. Then suddenly the bowl is empty.
A Bit of History (Without Getting Boring)
Chukauni hails from the western regions of Nepal. Traditionally, it was served as part of a larger spread with dal, rice, pickles, and grilled meats.
The original version is vegetarian, built around:
- Boiled potatoes
- Thick yoghurt (dahi)
- Ground spices
- Mustard oil
Over time, cooks began adding meat – especially chicken – turning it into a more substantial main dish while keeping that unmistakable tangy yoghurt base.
Unlike Indian yoghurt curries, chukauni is:
- Not cooked for long
- Not heavily spiced
- All about balance and freshness
It’s comfort food, Nepali-style.
What Makes Chicken Chukauni Special?
A few things set it apart:
- Yoghurt is the star, not a background ingredient
- Mustard oil adds depth and authenticity
- No heavy tomato or cream base
- Spices are toasted and aromatic, not overpowering
If Indian curries are a symphony, chukauni is a tight jazz trio. Less going on, but every note matters.
Ingredients
Fresh ingredients are key to getting the best flavour from this Chicken Chukauni recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- FOR THE CHICKEN
- Chicken thighs or breast
- Turmeric
- Kashmiri chilli powder (or mild chilli powder)
- Ground cumin
- Salt to taste
- Vegetable oil
- FOR THE YOGHURT BASE
- Full-fat Greek yoghurt
- Mustard oil
- Roasted cumin powder
- Roasted coriander powder
- Green finger chillies
- Red onion
- Fresh coriander
- Salt to taste
- FOR TEMPERING
- Vegetable oil
- Fenugreek seeds
- Dried red Kashmiri chillies
- Curry leaves (optional but recommended)
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: In a mixing bowl, rub the turmeric, chilli powder, cumin and salt into the chicken. You can do this a day or so ahead of cooking if more convenient. Heat the oil in a pan over medium-high heat. Add the chicken and fry for about 5 minutes or until cooked through, lightly golden and no excess moisture is left in the pan.
- Step 2: Set aside and allow to cool slightly. This is important as hot chicken will split your yoghurt later.
- Step 3: In a bowl, whisk the yoghurt until smooth and creamy.
- Step 4: If you don’t have homemade toasted and ground cumin and coriander, toast shop bought coriander and cumin in a pan for about a minute, stirring regularly until warm to the touch and fragrant. This step is optional but will achieve a deeper and more authentic flavour.
- Step 5: Stir the roasted cumin and coriander powder, the mustard oil, green chillies, chopped onion, coriander (cilantro) and salt into the whisked yoghurt. Taste it. You’re looking for tangy, savoury and gently spiced.
- Step 6: Add the cooled chicken to the yoghurt mixture and fold it through gently. No heat. No rushing. Just mix until everything is beautifully coated.
- Step 7: To make the tempering (tarka), heat the oil in a small pan until hot. Stir in the fenugreek seeds and let them sizzle for about 30 seconds. Then stir in the dried chillies and curry leaves.
- Step 8: Once fragrant and sizzling, immediately pour this over the chicken chukauni. Give it one gentle stir and you’re done.
- Step 9: I think you're going to love Chicken Chukauni! Give it a try soon.
How to Serve Chicken Chukauni
This dish shines in company. Try it with:
- Fresh naan or chapati - Find our 3 ingredient naan recipe here
- Plain basmati rice - Find our easy basmati rice recipe here
- Rotis or chapatis
- Momo dumplings
- Grilled meats or tandoori chicken
- As part of a Nepali thali-style spread
It also works surprisingly well as a BBQ side dish.
Variations You’ll Love
- Potato & Chicken Chukauni Add 2–3 boiled, cubed potatoes along with the chicken for a more traditional hybrid version.
- Smoked Chicken Chukauni Use leftover tandoori or grilled chicken for a subtle smoky flavour.
- Extra Heat Version Add extra green chillies for a real kick.
Useful Equipment
You don’t need anything fancy, but these help:
- Heavy frying pan or skillet
- Small pan for tempering
- Mixing bowl
- Whisk
- Sharp knife
- Chopping board
Simple kit. Big flavour.
Storage & Make-Ahead
In the Fridge
- Keeps well for 2–3 days
- Store in an airtight container
Can You Freeze It?
Honestly? No. Yoghurt-based dishes don’t freeze well and the texture will suffer.
Make Ahead Tip
You can:
- Cook the chicken a day ahead
- Prep the yoghurt base separately
Combine just before serving for best results.
Final Thoughts
Chicken Chukauni is one of those dishes that reminds me why I love exploring food beyond the usual curry-house classics. It’s simple, bold, comforting and completely different from the norm.
If you’re looking to expand your repertoire with something a little off the beaten path – but still outrageously tasty – this one deserves a spot on your table.
Give it a go. I reckon it’ll be a new favourite.
Top Tip
Always use thick yoghurt – the low fat stuff will ruin the texture
FAQ
Not traditionally. It’s gently spiced with a tangy kick, but you can easily turn up the heat.
Yes, but thighs stay juicier and more forgiving.
If you must, use a neutral oil plus a tiny dab of Dijon mustard. It’s not authentic, but it works in a pinch.
The chicken is cooked, but the yoghurt sauce is not simmered like a curry. Think of it as a warm or cold chicken salad.
Room temperature is best. Straight-from-the-fridge chukauni loses its magic.
Pairing
All of these will go well next to chicken chukauni!
Have you tried this Chicken Chukauni recipe?
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Recipe
Chicken Chukauni
Think of chicken chukauni as you would a good chicken salad. It is great on its own or served with breads, rice or grilled meats. It is always on the table when I have a barbecue.
Ingredients
- FOR THE CHICKEN
- 500g chicken thighs or breast, cut into bite-size pieces
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chilli powder (or mild chilli powder)
- 1 teaspoon ground cumin
- Salt to taste
- 1 tablespoon oil (neutral oil works fine)
- 1 medium red onion, thiny sliced
- FOR THE YOGHURT BASE
- 400g thick full-fat Greek yoghurt
- 2 tablespoon mustard oil (adjust to taste – it’s punchy)
- 1 teaspoon roasted cumin powder
- 1 teaspoon roasted coriander powder
- 1–2 green chillies, finely chopped
- 1 small red onion, very finely chopped or grated
- 2 tablespoon fresh coriander, finely chopped
- Salt to taste
- FOR TEMPERING
- 2 tablespoon oil
- 1 teaspoon fenugreek seeds
- 2 dried red chillies
- 10 curry leaves (optional but recommended)
Instructions
- In a mixing bowl, rub the turmeric, chilli powder, cumin and salt into the chicken. You can do this a day or so ahead of cooking if more convenient.
- Heat the oil in a pan over medium-high heat. Add the chicken and fry for about 5 minutes or until cooked through, lightly golden and no excess moisture is left in the pan.
- Set aside and allow to cool slightly. This is important as hot chicken will split your yoghurt later.
- In a bowl, whisk the yoghurt until smooth and creamy.
- If you don’t have homemade toasted and ground cumin and coriander, toast shop bought coriander and cumin in a pan for about a minute, stirring regularly until warm to the touch and fragrant. This step is optional but will achieve a deeper and more authentic flavour.
- Stir the roasted cumin and coriander powder, the mustard oil, green chillies, chopped onion, coriander (cilantro) and salt into the whisked yoghurt. Taste it. You’re looking for tangy, savoury and gently spiced.
- Add the cooled chicken and sliced red onion to the yoghurt mixture and fold it through gently. No heat. No rushing. Just mix until everything is beautifully coated.
- To make the tempering (tarka), heat the oil in a small pan until hot. Stir in the fenugreek seeds and let them sizzle for about 30 seconds. Then stir in the dried chillies and curry leaves.
- Once fragrant and sizzling, immediately pour this over the chicken chukauni. Give it one gentle stir and you’re done.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 31gSaturated Fat: 7gUnsaturated Fat: 24gCholesterol: 168mgSodium: 378mgCarbohydrates: 18gFiber: 3gSugar: 11gProtein: 38g