Chicken chukka

Chicken Chukka is a South Indian dish known for its robust flavours and aromatic spices. This recipe involves marinating succulent pieces of chicken in a vibrant blend of spices. This allows them to soak in rich flavours before being cooked to perfection. The dish is characterized by its slightly dry consistency, with the chicken pieces coated in a fragrant and flavourful masala.

The preparation of Chicken Chukka typically begins with marinating the chicken with spice powders and yoghurt/curd. This marination not only gives a deep and spicy flavour to the chicken but also tenderizes the meat. The onions and tomatoes are sauteed to create a flavourful base, while the marinated, shallow-fried chicken is added to the mix, allowing the spices to penetrate the meat. The chicken is then dry-roasted until it achieves a delightful brown hue, creating a mouthwatering blend of textures and tastes.

Chicken Chukka is often garnished with curry leaves, enhancing its aroma. This can be served alongside rice, roti, or naan. As I did not have curry leaves, I used the coriander leaves. If you have the opportunity to use curry leaves, consider adding them during the sautéing process and as a final garnish to experience the full depth of flavours. However, using coriander leaves is a great alternative to add a different dimension to the dish.

Using a cast iron pan for cooking chicken chukka can indeed be a great choice. Cast iron pans are known for their excellent heat retention and even heat distribution. These properties make them ideal for achieving a nice brown crust on meats, including chicken.

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Chicken chukka

Print Recipe

Chicken Chukka is a South Indian dish known for its rich, spicy taste and the irresistible fragrance of spices. The chicken is marinated and fried slightly before being sautéed to perfection. Served as a dry preparation, it's often enjoyed with rice, roti, or as an appetizing side dish, making it a favourite in South Indian cuisine.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Marination 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 people

Author sumisculinarynotes

Ingredients

For the marination

• 850 grams chicken with bone, cleaned and cut into small pieces.
• 2 tbsp Kashmiri chilly powder
• 1 tbsp coriander powder
• ¼ tsp turmeric powder
• ¼ cup or 3 tbsp thick curd/yoghurt
• Salt

For the masala

• 4 tbsp oil
• 4 finely sliced onions
• 1 chopped tomato
• 2 tsp ginger-garlic paste
• 1 tsp chilly powder
• 1 tsp garam masala
• ½ tsp fennel powder
• Coriander leaves/curry leaves for garnish

Instructions

• In a bowl mix the chicken pieces with all the spice powders, salt and yoghurt.
• Let it marinate for at least 30 minutes to an hour.
• Add 2 tbsp oil and shallow fry these chicken pieces at high flame for about 5 minutes. It need not cook fully. This step is just to sear the masala on the chicken pieces.
• Keep them aside.
• In the same pan add the finely sliced onions, salt and saute until they turn golden brown.
• Add ginger-garlic paste and saute for a couple of minutes until the raw smell disappears.
• Add chopped tomatoes and cook until they become soft and the oil starts to separate.
• Add garam masala, fennel powder and mix well.
• Add the shallow fried chicken and mix well with the masala.
• Cook the chicken on medium heat for another 5-7 minutes. Stir occasionally to prevent sticking to the bottom.
• Increase the heat to slightly high and dry roast the chicken until it turns brown and the masala coats the chicken pieces well. Be careful not to burn the masala.
• Once the chicken is cooked through and the masala has coated the pieces well, remove from heat.
• Chicken Chukka is ready to be served. Garnish with fresh coriander leaves/curry leaves and serve it hot with ghee rice, roti, or naan.
• Feel free to adjust the spice levels according to your preference. Enjoy your Chicken chukka!

Notes