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Chicken Chukka Recipe

Chicken Chukka
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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.

Ingredients

Scale

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

  1. 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.
  2. Once cooled, blend into a fine powder and set aside.

Step 2: Sauté Aromatics

  1. Heat oil in a heavy-bottomed pan. Add mustard seeds and cumin. Let them crackle.
  2. Add curry leaves, onions, and green chilies with a pinch of salt. Sauté until onions turn golden.

Step 3: Cook the Chicken

  1. 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.
  2. 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

  1. Lower the heat and mix in the prepared spice powder, turmeric, and curd. Stir well to coat the chicken evenly.
  2. Cover and cook on medium heat for 15–20 minutes, stirring occasionally to ensure even cooking and prevent sticking.

Step 5: Finish and Serve

  1. Once the oil starts to separate from the masala, stir in pepper powder, jaggery (optional), and fresh coriander.
  2. 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.

Find it online: https://indianrecipe.info/chicken-chukka/