Chicken Chukka is our family recipe from my hubby’s grandma. This recipe calls for simple ingredients and there is no compromise in the taste. She actually follows slow cooking method using iron kadai and sesame oil. She usually grinds the ingredients using traditional mortar and pestle.
Nowadays as most of us don’t have traditional mortar and pestle, let us see how to prepare this chicken chukka using a mixer and non-stick kadai. Definitely, there is a big difference in the taste of using non-stick and iron kadai. If you guys have iron kadai, I would really suggest you make this using iron kadai.
Enjoy the video of Chicken Chukka recipe.
Other than normal spices, we are using only pepper. We don’t use chili powder or green chili in this recipe. So make sure to use a generous amount of pepper according to your needs. This is very simple and straightforward dish. The only thing that should be taken care is chicken should be cooked on low flame only. As it is cooking in low flame all the spices used are infused into the chicken. Now let us see how to prepare this chicken chukka.
- 1 kg Chicken cut to pieces
- 1 tsp Fennel seed/Sombu
- 1 strand Curry leaves
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 3 tbsp oil
- 1 tbsp Coconut grated
- 5 Sambar Onions
- 1/4 Tomato
- 2 Clove/Lavangam
- 1 inch Cinnamon stick/Pattai
- 1 tsp Fennel seed/Sombu
- 1 tsp Coriander seeds
- 3 tbsp Whole Pepper
- Clean and wash chicken thoroughly with salt and turmeric water. In a mixer add all the ingredients given under "To grind" and grind it to smooth paste using little water and set aside.
- Heat a Kadai, add oil. Once oil gets heated add fennel seed, curry leaves and let it crackle. Then add chicken pieces, turmeric powder, salt to taste and cook till chicken turns white.
- Then add ground paste, little water, mix it thoroughly, close the lid and cook chicken for 15-20 mins. Mix in between 2 or 3 times.
- Now open the lid. You can see the chicken is cooked well. It would be in gravy consistency. You can have this semi-gravy chicken with roti or rice. For chukka, you have to dry fry till all the water is absorbed. Once it turns dry garnish with coriander leaves.
- Add a generous amount of pepper.
- Even you can add a split green chili while sauteing chicken.
- Fry chicken using sesame oil, it gives a unique taste.
- Also if possible use iron kadai to fry.
You might also like
Chicken Leg Fry,
Chettinad Pepper Chicken Fry,
Salem Style Chicken Fry,
Easy Chicken Fry.
Delicious Chicken Chukka is ready to relish.
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