Chicken Chukka (or Chicken Sukka) is a dry-style chicken dish packed with bold South Indian flavors. The word “chukka” means “dry” in Tamil, and that’s the magic of this recipe—juicy chicken coated in a thick, spicy masala with no extra gravy.
You’ll love this recipe because it’s super versatile. You can serve it as a starter, pair it with rice and rasam for a hearty meal, or enjoy it with flatbreads like chapati or parotta. Inspired by the Tamil Nadu way of cooking, this version uses freshly roasted spices and balances just the right amount of heat, tanginess, and a hint of sweetness.
Ready to give it a shot? Don’t worry—we’ll walk through everything step by step to make sure you nail it.
Quick Recipe Snapshot
- Total Time: 40–50 minutes
- Serves: 4
- Skill Level: Easy to Moderate
- Best Tools to Have:
- A heavy-bottomed pan (for even cooking)
- A spice grinder or blender (to make fresh spice powder)
- Basic kitchen tools like a knife, cutting board, and spatula
Pro Tip: Want deeper flavors? Marinate the chicken overnight or prep the spice powder ahead of time.
Ingredients You’ll Need
For the Chicken:
- Chicken – 500g (bone-in or boneless)
- Oil – 1/4 cup (coconut oil is ideal for that authentic taste)
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Onions – 2 medium, sliced
- Green chilies – 2, slit
- Ginger garlic paste – 1 tbsp
- Curd (yogurt) – 1/4 cup
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Pepper powder – 1/2 tsp
- Jaggery – 1/4 tsp (optional, for a tiny hint of sweetness)
- Lemon juice – From half a lemon
- Coriander leaves – For garnish
For the Spice Powder:
- Bengal gram (chana dal) – 1 tbsp
- Coriander seeds – 2 tsp
- Fennel seeds – 1/2 tsp
- Byadgi chilies – 5 (or Kashmiri chilies for a mild kick)
- Guntur red chilies – 2 (for heat)
- Raw coconut – 1/4 cup, grated
Substitute Tips:
- No fresh coconut? Use desiccated coconut but toast it first for better flavor.
- Not into jaggery? Skip it or swap with a pinch of brown sugar.
Let’s Cook!
Step 1: Make the Spice Powder
- Dry roast the spice mix: chana dal, coriander seeds, fennel, red chilies, and coconut. Keep the heat low and stir until aromatic—but don’t let it burn!
- Cool the mix, then grind it into a powder. Set it aside.
Step 2: Sauté the Base
- Heat oil in a sturdy pan. Add mustard and cumin seeds. Wait for them to sizzle.
- Toss in curry leaves, sliced onions, green chilies, and a pinch of salt. Sauté until the onions are golden and soft.
Step 3: Cook the Chicken
- Add the chicken to the pan. Cook it on high heat for about 10 minutes, stirring occasionally—watch for the juices to release and meat to brown slightly.
- Stir in ginger garlic paste and lemon juice. Cook for a few minutes to get rid of the raw smell.
Step 4: Spice It Up
- Reduce the heat. Mix in your prepared spice powder, turmeric, and curd. Stir well so the chicken gets fully coated.
- Cover and let it simmer on medium heat for 15–20 minutes. Stir occasionally so nothing sticks or burns.
Step 5: The Finishing Touch
- Once the oil starts separating (that’s your sign it’s ready), add pepper powder, jaggery, and fresh coriander.
- Turn the heat to high for another 5 minutes to dry out the masala. Done!
How to Serve It
Chicken Chukka is best served hot. Here’s what pairs well:
- Steamed rice with rasam or sambar
- Ghee rice or even biryani
- Flatbreads like chapati or flaky Kerala parotta
Hosting a party? Serve it up as an appetizer—it’s a total crowd-pleaser.
Storage & Leftovers
Got extras? Store them in the fridge in an airtight container for up to three days. Reheat in a pan with a splash of water on low heat to keep it juicy. Microwave? That works too—just cover it to trap the moisture.
Chicken Chukka isn’t just a dish—it’s a flavor-packed experience. Whether you’re cooking for family or trying to impress your friends, this recipe will win everyone’s heart. Give it a try, and let me know how it turns out. Happy cooking!
PrintChicken Chukka Recipe
Chicken Chukka—or Chicken Sukka—is a flavorful South Indian dry chicken dish that combines tender chicken with bold spices and aromatic masala. It’s perfect as a starter, side dish, or a main paired with rice or flatbreads. This easy Tamil Nadu-style recipe uses freshly roasted spices and minimal effort to create big flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course, Side Dish
- Cuisine: South Indian
Ingredients
For the Chicken:
- 500g chicken (bone-in or boneless)
- 1/4 cup oil (coconut oil preferred)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 2 medium onions, thinly sliced
- 2 green chilies, slit
- 1 tbsp ginger garlic paste
- 1/4 cup curd (plain yogurt)
- 1/4 tsp turmeric powder
- 1/2 tsp pepper powder
- 1/4 tsp jaggery (optional)
- Salt to taste
- Juice of 1/2 lemon
- Fresh coriander for garnish
For the Spice Powder:
- 1 tbsp Bengal gram (chana dal)
- 2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 5 Byadgi chilies (or Kashmiri chilies for mild heat)
- 2 Guntur chilies (for heat)
- 1/4 cup grated coconut
Instructions
Step 1: Make the Spice Powder
- Toast Bengal gram, coriander seeds, fennel seeds, red chilies, and coconut in a dry pan over low heat until aromatic. Stir frequently to prevent burning.
- Once cooled, blend into a fine powder and set aside.
Step 2: Sauté Aromatics
- Heat oil in a heavy-bottomed pan. Add mustard seeds and cumin. Let them crackle.
- Add curry leaves, onions, and green chilies with a pinch of salt. Sauté until onions turn golden.
Step 3: Cook the Chicken
- Add chicken pieces to the pan and cook on high heat for 8–10 minutes, stirring occasionally. Let the chicken release its juices and brown slightly.
- Stir in ginger garlic paste and lemon juice. Cook for another 2–3 minutes to remove the raw smell.
Step 4: Add Spices and Curd
- Lower the heat and mix in the prepared spice powder, turmeric, and curd. Stir well to coat the chicken evenly.
- Cover and cook on medium heat for 15–20 minutes, stirring occasionally to ensure even cooking and prevent sticking.
Step 5: Finish and Serve
- Once the oil starts to separate from the masala, stir in pepper powder, jaggery (optional), and fresh coriander.
- Increase the heat slightly and sauté for 5 minutes until the dish becomes dry and aromatic.
Notes
Serving Suggestions:
- Serve Chicken Chukka with:
- Steamed rice and rasam
- Ghee rice or biryani
- Flatbreads like chapati or parotta
Tips & Tricks:
- Spice Adjustment: For less heat, replace Guntur chilies with more Kashmiri chilies. Add extra pepper for more spice.
- Coconut Substitute: If fresh coconut isn’t available, use desiccated coconut and toast it lightly before blending.
- Marinate Ahead: For richer flavors, marinate the chicken in salt, turmeric, lemon, and ginger garlic paste a few hours before cooking.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over low heat with a splash of water to prevent drying. Alternatively, microwave for 1–2 minutes, covered.
