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.
Preparation
The preparation 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. Sauté the onions and tomatoes to create a flavourful base, then add the marinated, shallow-fried chicken to the mix, allowing the spices to penetrate the meat. Dry-roast the chicken until it achieves a delightful brown hue, creating a mouthwatering blend of textures and tastes.
It is garnished with curry leaves, enhancing its aroma. Serve them 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 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.
How to prepare and store ginger-garlic paste?
Make your chicken chukka extra flavourful by using homemade garam masala! Freshly ground spices bring out the best aromas and depth to this dish. Try making your own garam masala at home for that authentic touch. – check out my easy home made garam masala recipe here.
Chicken chukka
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 tomato and cook until they become soft and the oil starts to separate.
- Add chilli powder, 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!
Frequently Asked Questions
Chicken chukka is a dry chicken dish from South India, made with marinated chicken pieces sautéed with spices and onions.
Common ingredients include chicken, onions, garlic, ginger, green chillies, spices and curry leaves.
Marinate the chicken in spices, then sauté it with onions and other ingredients until it cooks through and becomes well-coated in the spice mix.
Yes, you can use boneless chicken if you prefer, but traditional recipes often use bone-in pieces for added flavour.
Chicken chukka pairs well with rice, chapati, or parotta. You can also serve them as an appetizer or snack.
Store the leftover chicken chukka in an airtight container in the refrigerator for 2-3 days. Reheat before serving.
Yes, You can make it ahead of time. It often tastes better the next day as the flavours meld.
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