Chicken chukka dry | Chettinad chicken sukka recipe
Chicken chukka is a dry chicken side dish item prepared commonly in south India by cooking chicken pieces tenderly with traditional spices in a kadai. This recipe is roughly adapted from Anjappar’s Chettinad chicken sukka style.
The chicken pieces are not cooked in a pressure cooker but cooked in medium temperature using kadai with spices. Cook this whole recipe in low to medium flame without adding any water. Wash chicken pieces thoroughly, drain completely and keep aside. You can see water releases from chicken pieces in a while. Use this chicken water when adding the pieces.
The addition of ghee, at last, is purely optional to give an enhanced taste and you can opt out if you don’t like. The secret of cooking farm/broiler chicken lies in cooking the pieces juicy and tender. So try to use kadai method always instead of a pressure cooker for gravy, dry and curry varieties. Small/medium size chicken pieces take only 8-10 minutes to get cooked and never pour water immediately after adding the pieces in the masala. Allow 5 minutes for the pieces to absorb all the spices. In this chukka recipe, I did not use any extra water as my pieces are of medium size. You can sprinkle some water if required for very big pieces.
This chicken chukka recipe tastes better with bone pieces, but you can cook with boneless chicken also and when using boneless pieces, reduce the cooking time. Now let see the quick video and detailed recipe.
For other chicken recipes: Nattukozhi kulambu, Nattukozhi pepper fry, Chicken biryani, Chettinad chicken gravy
Chicken chukka dry | Chettinad chicken sukka recipe
Ingredients
Ingredients:
- 1/2 kg chicken
- 2 tbsp cooking oil
- 1 tsp fennel seeds
- 1 inch cinnamon stick
- 3 cloves
- 4 Red Chillies
- 12 shallots or two big onions
- 1 tomato
- 1 tbsp ginger garlic paste
- Few curry leaves
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp turmeric powder
- ½ tsp coriander powder
- 1 tsp ghee optional
- Few coriander leaves
Instructions
Preparation:
- Wash chicken pieces drain and keep aside.
- Peel and chop onions finely.
- Prepare ginger garlic paste (1 inch Ginger plus 6 garlic pods).
- Rinse and chop tomato.
Recipe to make chicken chukka:
- Heat oil in a pan; add fennel seeds Cinnamon and cloves.
- Sauté in oil to get nice Aroma.
- Split Red Chillies and add them in the kadai.
- Add finely chopped onions. Roast the onions to brown color.
- When onions turn to golden brown color add ginger garlic paste. Fry ginger garlic paste to remove the raw flavor.
- Add turmeric powder, mix with onions.
- Now add chopped tomato, try until soft.
- Add red chilli powder and coriander powder.
- Now add washed and drained chicken pieces, mix them evenly with the masala.
- Keep the temperature low; close with lid for 5 to 8 minutes.
- Open and stir once in between and close again.
- After 8 to 10 minutes the chicken is almost cooked with its own water.
- Now add pepper powder, mix with the chukka masala.
- Keep in medium flame, cook chicken for five more minutes till all the water absorbed into the chicken pieces as you see in the picture.
- Now chicken is done and oil separates on top.
- Garnish with a teaspoon of ghee and coriander leaves. Adding ghee is optional to give enhanced Aroma.
- Chettinad style chicken sukka is ready to serve. Serve with plain hot rice, dosa or roti.
Notes
Nutrition
Preparation:
- Wash chicken pieces drain and keep aside.
- Peel and chop onions finely.
- Prepare ginger garlic paste (1 inch Ginger plus 6 garlic pods).
- Rinse and chop tomato.
- Keep all the ingredients ready.
Recipe to make chicken chukka:
- Heat oil in a pan; add fennel seeds Cinnamon and cloves.
- Sauté in oil to get nice Aroma.
- Split Red Chillies and add them in the kadai.
- Add finely chopped onions. Roast the onions to brown color.
- When onions turn to golden brown color add ginger garlic paste. Fry ginger garlic paste to remove the raw flavor.
- Add turmeric powder, mix with onions.
- Now add chopped tomato, fry until soft.
- Add red chilli powder and coriander powder.
- Now add washed and drained chicken pieces, mix them evenly with the masala.
- Keep the temperature low; close with a lid for 5 to 8 minutes.
- Open and stir once in between and close again.
- After 8 to 10 minutes the chicken is almost cooked with its own water.
- Now add pepper powder, mix with the chukka masala.
- Add required salt.
- Keep in medium flame, cook chicken for five more minutes till all the water absorbed into the chicken pieces as you see in the picture.
- Now chicken is done and oil separates on top.
- Garnish with a teaspoon of ghee and coriander leaves. Adding ghee is optional to give enhanced Aroma.
- Chettinad style chicken sukka is ready to serve. Serve with plain hot rice, dosa or roti.
Tips/notes:
- Use chicken with bones for this recipe for better taste.
- Small onions give an excellent taste to this Chukka but if you don’t get shallots to use big onions.
- Adjust the Spice level based on your liking.
- Do not cook chicken for more than 12 minutes. If the pieces are small in size it will take only 8 to 10 minutes to cook. Overcooking may result in rubbery texture.
- Cook this recipe in low to medium flame without adding water. Chicken can cook with its own water.
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