By Rajlakshmi
February 27, 2026
Chukauni, which could be referred to as a potato and pea salad, originates from Palpa, a western Nepali district. You can turn it into a fun chicken-loaded dish with this recipe.
300–400 g chicken ½ cup whisked curd (dahi) 1 small onion, finely chopped 2 green chillies, chopped 1 tbsp mustard oil ½ tsp turmeric 1 tsp red chilli powder ½ tsp cumin powder Salt to taste 1 tsp lemon juice Fresh coriander, optional
Cook chicken with salt and turmeric till tender; cool slightly.
Whisk the curd till smooth and creamy. Mix in mustard paste and lemon juice.
Add chilli powder, cumin powder, and salt. Add chicken and coat well in the curd mixture.
Fold in onions and green chillies. Drizzle raw mustard oil, mix gently, garnish, and serve.
Always use whisked, smooth curd for the best texture. Don’t heat after mixing curd; keep it fresh.