Chicken Chukka
Chicken Chukka is a flavorful South Indian chicken recipe made with tender chicken, crispy fried onions, aromatic spices, and coconut oil. A delicious dry chicken dish that’s perfect with rice, naan, or paratha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
- Diet: Gluten Free
Ingredients
500 g chicken, cut into bite-sized pieces
2 large onions, thinly sliced
2 teaspoons ginger-garlic paste
2 teaspoons red chili powder
¼ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon freshly ground black pepper (or to taste)
¼ teaspoon garam masala
2 tablespoons coconut oil
1 sprig fresh curry leaves
Coconut oil, for frying the onions
Salt, to taste
Instructions
Heat enough coconut oil in a deep pan over medium heat.
Add the sliced onions and fry until they become deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Be careful not to burn them.
In a large mixing bowl, combine the chicken with the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, black pepper, garam masala, 2 tablespoons coconut oil, curry leaves, and salt.
Mix well until every piece of chicken is evenly coated with the spices.
Add the fried onions to the marinated chicken and gently mix.
Transfer the chicken mixture to a heavy-bottomed pan or kadai.
Cook over medium heat, stirring occasionally, until the chicken releases its juices.
Continue cooking uncovered for 20–25 minutes, stirring frequently, until the chicken is fully cooked and the moisture evaporates, leaving a thick, dry coating of spices on the chicken.
Taste and adjust the seasoning if needed.
Garnish with a few fresh curry leaves and serve hot.
Notes
Bone-in chicken provides the best flavor, but boneless thighs also work well.
Coconut oil gives the dish its authentic South Indian flavor and is highly recommended.
For extra spice, add 2–3 chopped green chilies while cooking.
A squeeze of fresh lemon juice before serving brightens the flavors.
Add a pinch of fennel powder or crushed fennel seeds for a subtle aromatic twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat until warmed through.
Find it online: https://allcookedup.com/chicken-chukka/
