Try this Dhungri Chicken Tadka Recipe by nutritionist Aathira Sethumadhavan, featuring smoky flavours, crunchy peanuts and 29g protein per serving.

Dhungri Chicken Tadka Recipe is a flavour-packed option for anyone looking to try something different from their usual chicken dishes. Created by certified nutritionist and digital content creator Aathira Sethumadhavan, this recipe combines juicy chicken, garlic, crunchy peanuts, fresh vegetables and a fiery mustard oil tadka to create a dish with bold flavours and a smoky finish.

Aathira shared the recipe on Instagram on October 28, presenting it as a high-protein take on the viral Rajasthani dhungri tadka chutney. The preparation brings together the crunch of roasted peanuts, the sharpness of garlic, the heat of green chillies and the distinctive aroma of mustard oil.

According to the nutrition information provided with the recipe, each serving weighs approximately 185 grams and contains around 330 calories and 29 grams of protein, along with 10 grams of carbohydrates and 20 grams of fat. The recipe serves four people, making it a suitable option for a family meal or a protein-rich addition to your weekly menu.

The best part is that the recipe uses simple ingredients and requires relatively little cooking. Once the chicken is cooked and the garlic-peanut paste is prepared, the remaining ingredients are combined before being finished with hot mustard oil.

What Makes Dhungri Chicken Tadka Special?

Traditional chicken preparations often rely on elaborate gravies, long marination times or multiple cooking stages. This Dhungri Chicken Tadka Recipe takes a different approach by focusing on a combination of textures and strong, complementary flavours.

The chicken is first marinated with ginger-garlic paste, turmeric, Kashmiri chilli powder, lemon juice and salt. It is then cooked until golden before being combined with chopped onion, tomato, green chillies and a coarse paste made from roasted peanuts and garlic.

The defining feature is the final tadka. Hot mustard oil is poured over the mixture, helping release the aroma of the ingredients and adding a characteristic pungent flavour. Fresh coriander provides a finishing touch.

Key Highlights of the Recipe

• High in protein: The creator's nutritional estimate lists approximately 29 grams of protein per serving.

• Bold and spicy: Green chillies, Kashmiri chilli powder and garlic deliver a fiery flavour.

• Crunchy texture: Roasted peanuts add richness and a pleasant crunch.

• Smoky aroma: The hot mustard oil tadka gives the dish its distinctive finish.

• Simple preparation: The recipe uses everyday ingredients and straightforward cooking steps.

• Vegetarian alternative: Paneer can be used instead of chicken for a meat-free variation.

Dhungri Chicken Tadka Recipe: Ingredients

The following ingredients are required to prepare four servings of this spicy chicken dish.

Ingredients for the Chicken

• Boneless chicken thighs, cut into small cubes – 500 grams

• Ginger-garlic paste – 1 tablespoon (15 grams)

• Turmeric powder – ¼ teaspoon (1 gram)

• Kashmiri chilli powder – 1 teaspoon (2.5 grams)

• Lemon juice – 1 tablespoon (15 grams)

• Salt – to taste

• Oil – approximately 2 grams, or enough for lightly coating the pan

Ingredients for the Garlic-Peanut Paste

• Peanuts – ¼ cup (40 grams)

• Garlic cloves – 10–15 (approximately 30–45 grams)

Ingredients for the Tadka Mix

• Onion, finely chopped – 1 medium (100 grams)

• Tomato, finely chopped – 1 medium (100 grams)

• Green chillies, chopped – 2 (approximately 10 grams), adjusted to taste

• Kashmiri chilli powder – 2 teaspoons (5 grams)

• Salt – to taste

• Mustard oil – 2½ tablespoons (35 grams)

• Fresh coriander leaves, chopped – a handful (15 grams)

How to Make Dhungri Chicken Tadka at Home

Follow these steps to prepare the chicken, garlic-peanut paste and final tadka.

Step 1: Marinate the Chicken

Place the diced chicken thighs in a bowl. Add ginger-garlic paste, turmeric powder, Kashmiri chilli powder, lemon juice and salt.

Mix thoroughly so that each piece is evenly coated with the marinade. Allow the chicken to rest for five to ten minutes while you prepare the remaining ingredients.

Step 2: Roast the Peanuts and Garlic

Heat a pan over medium heat and dry-roast the peanuts and garlic cloves until they become golden and fragrant. Stir regularly to prevent the ingredients from burning.

Remove them from the pan and allow them to cool slightly. Crush or grind the roasted peanuts and garlic into a coarse paste. Avoid making the mixture excessively smooth if you want to retain some texture in the finished dish.

Step 3: Cook the Chicken

Lightly coat a pan with oil and add the marinated chicken pieces. Cook, turning them as needed, until they are golden on the outside and thoroughly cooked inside.

Chicken should reach an internal temperature of 74°C (165°F) at its thickest point to ensure it is safe to eat. Avoid overcrowding the pan, as cooking in batches can help the chicken brown more evenly.

Once cooked, remove the chicken from the heat and keep it ready for the next step.

Step 4: Combine the Main Ingredients

Transfer the cooked chicken to a heat-safe bowl. Add the finely chopped onion, tomato and green chillies.

Add the prepared garlic-peanut paste, the remaining Kashmiri chilli powder and salt to taste. Mix everything thoroughly so that the chicken is coated with the mixture and the ingredients are evenly distributed.

Taste and adjust the seasoning if necessary, keeping in mind that the final mustard oil tadka will contribute a strong flavour.

Step 5: Prepare the Mustard Oil Tadka

Heat the mustard oil in a suitable pan until it is very hot. Take care when handling hot oil, as it can splatter when it comes into contact with moist ingredients.

For a safer approach, turn off the heat and allow the oil to settle briefly before carefully pouring it over the chicken mixture in a heat-safe bowl. Keep your face and hands away from the bowl while adding the oil.

The hot oil helps release the aroma of the garlic, chilli and other ingredients, giving the dish its signature tadka flavour.

Step 6: Finish with Fresh Coriander

Mix the chicken and tadka thoroughly so that the flavours combine. Add the chopped coriander leaves and give everything a final stir.

Serve the Dhungri Chicken Tadka while warm for the best combination of smoky aroma, spicy flavour and crunchy texture.

Nutrition Information: Calories and Protein

One of the main attractions of this Dhungri Chicken Tadka Recipe is its reported protein content. According to the nutritional information shared with the recipe, one serving contains approximately:

These figures are estimates provided with the recipe and may vary depending on the exact ingredients, portion sizes and amount of oil used. The stated serving weight and nutritional values should be treated as approximate rather than guaranteed measurements.

Chicken provides protein, while peanuts contribute additional protein and fats. The vegetables add flavour, texture and some dietary fibre.

Although the dish is protein-rich according to the stated estimates, its overall nutritional value depends on how it fits into your wider diet and what you serve alongside it.

Tips to Get the Best Results

Do Not Burn the Garlic

Roasted garlic adds depth to the dish, but burnt garlic can taste bitter. Roast it over moderate heat and stir frequently.

Adjust the Spice Level

The combination of green chillies and Kashmiri chilli powder creates a fiery flavour. Reduce the number of green chillies if you prefer a milder dish, or adjust the chilli powder to suit your taste.

Keep the Peanut Paste Coarse

A slightly coarse garlic-peanut paste adds texture and helps distinguish this preparation from a conventional chicken curry.

Handle the Hot Oil Carefully

The mustard oil tadka is an important part of the recipe, but heating and pouring oil can cause splashes. Use a stable pan, a heat-safe serving bowl and suitable utensils, and keep the cooking area clear.

Serve Fresh for Better Texture

The onion, tomato and peanut mixture provides a contrast to the cooked chicken. Serving the dish soon after preparation helps preserve the freshness of the ingredients.

Vegetarian Alternative: Try Paneer Dhungri Tadka

For those who do not eat chicken, Aathira also suggests replacing the chicken with paneer. The vegetarian version can use the same broad combination of garlic, peanuts, onions, tomatoes, chillies, coriander and mustard oil.

To prepare it, cut paneer into cubes and lightly cook them in a pan until they develop a golden surface. Combine the paneer with the chopped vegetables and garlic-peanut paste, then finish with the hot mustard oil tadka and fresh coriander.

The creator suggests using approximately 400 grams of paneer for the alternative. However, the cooking time and nutritional values will differ from the chicken version, so the original chicken recipe's calorie and protein figures should not be applied to the paneer preparation.

How to Serve Dhungri Chicken Tadka

This spicy dish can be served as a main course or as part of a larger meal. Pair it with roti, chapati or plain rice for a simple lunch or dinner. A side of cucumber salad or plain yoghurt can also complement the heat of the chillies and the strong flavour of mustard oil.

For a lighter meal, serve a portion with fresh vegetables. If you are planning meals around your protein intake, consider the portion size and the nutritional contribution of any accompanying dishes.

Final Thoughts

The Dhungri Chicken Tadka Recipe offers a fresh way to enjoy chicken with fiery spices, roasted garlic, crunchy peanuts and the distinctive aroma of mustard oil. Shared by nutritionist and digital creator Aathira Sethumadhavan, the recipe puts a protein-rich twist on the flavours associated with Rajasthani dhungri tadka chutney.

With straightforward preparation and ingredients that are widely available, it is worth trying if you want a change from everyday chicken curries. The reported 330 calories and 29 grams of protein per serving may also appeal to people who track their food intake, although actual values can vary with preparation and portion sizes.

Whether served with rice, roti or a fresh salad, this smoky and spicy chicken dish brings plenty of flavour to the table. Those looking for a vegetarian alternative can also experiment with paneer while keeping the recipe's signature garlic, peanut and mustard oil combination.