If you love bold, fiery chicken dishes that burst with flavor in every bite, this Chicken Chukka recipe is about to become your new obsession. It’s spicy, aromatic, and deeply comforting the kind of dish that fills your kitchen with the rich scent of toasted spices and coconut oil. Traditionally served with chapathi, paratha, or hot steamed rice, Chicken Chukka delivers pure South Indian soul in every forkful.
It’s simple enough for a weeknight yet tastes like something from your favorite Kerala restaurant. So grab your wok, crank up the heat, and let’s make some magic!
Table of Contents
Why You’ll Love This Chicken Chukka
There’s something magical about this Chicken Chukka every bite tells a story of bold spices, slow roasting, and coconut-kissed warmth. Here’s why it’s about to steal your heart (and maybe your dinner rotation):
- Quick but flavorful: You don’t need hours in the kitchen to get deep, authentic South Indian flavors. This one cooks in under an hour!
- Rich and dry-style: Unlike curry-based dishes, Chukka is all about spice-coated chicken — crisp, juicy, and absolutely irresistible.
- Perfect with anything: Whether you pair it with rice, chapathi, or paratha, it’s a guaranteed crowd-pleaser.
- Leftovers taste even better: The spices settle and intensify overnight, making tomorrow’s lunch even more amazing.
- One-pan simplicity: Minimal mess, maximum flavor — just how we like our weeknight meals.
It’s the kind of recipe that feels rustic yet special — one that brings everyone to the table before you can even call them.
Ingredients
- 500 g chicken, cleaned and cut into bite-sized pieces
- 2 large onions, thinly sliced
- 2 tsp ginger-garlic paste
- 2 tsp red chili powder (adjust to taste)
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp crushed black pepper
- ¼ tsp garam masala powder
- 2 tbsp coconut oil (plus extra for frying)
- Fresh curry leaves
- Salt to taste
Instructions
Start by heating a generous amount of coconut oil in a deep pan. Add the sliced onions and fry until they turn golden brown and crisp. Keep the heat steady — you want that caramelized edge without burning them. Once done, set them aside to cool.
Next, marinate the chicken with the fried onions, ginger-garlic paste, red chili powder, turmeric, coriander, pepper, garam masala, and salt. Make sure every piece is coated with that fiery blend of spices and oil. Let it rest for at least 20 minutes so the flavors can soak in.
Place the marinated chicken in a heavy pan over medium heat. The mixture will sizzle and release moisture — that’s your built-in sauce. Stir occasionally as it cooks. The gravy will slowly reduce, the oil will begin to separate, and the aroma will take over your kitchen.
When the chicken turns tender and the masala thickens into a semi-dry texture, toss in the curry leaves and a drizzle of coconut oil. Give it one last stir until everything is coated in that spicy, glossy goodness. Serve hot and watch everyone go for seconds.
Tips & Notes
- Fry the onions perfectly: They add depth and sweetness that balance the spices.
- Use coconut oil: It’s essential for that authentic South Indian flavor and aroma.
- Spice control: Prefer it milder? Reduce the red chili powder or add a splash of coconut milk at the end.
- Rest the chicken: A short marination time makes all the difference in tenderness.
Serving Ideas
Chicken Chukka shines with flaky parathas or soft chapathi, but it’s also incredible with plain rice and a squeeze of lime. Try pairing it with our creamy Persian Chicken for a flavorful duo, or balance the heat with a side of Pumpkin Chicken Curry for a cozy Indian feast. And if you’re craving something saucy, our hearty Chicken and Sausage Gumbo makes the perfect companion on a chilly night.
Storage & Reheating
Store any leftovers in an airtight container once completely cooled. They’ll keep well in the refrigerator for up to four days. To reheat, sprinkle a few drops of water, cover, and warm over low heat until hot. The flavors get even deeper the next day — that’s the secret perk of spicy dry chicken dishes!
Nutrition (per serving)
- Calories: 420
- Protein: 34 g
- Fat: 22 g
- Carbohydrates: 10 g
- Sodium: 860 mg
What makes Chicken Chukka different from other chicken curries?
Chicken Chukka is a dry-style South Indian dish where the gravy is cooked down until it clings to the chicken — intensely flavorful, not saucy.
Can I make Chicken Chukka without coconut oil?
Yes, but coconut oil gives it that authentic regional aroma. If you must substitute, use vegetable or peanut oil for a neutral flavor.
Which part of chicken works best for Chukka?
Bone-in thigh pieces stay juicy and soak up spices beautifully, though boneless chunks work fine for quick cooking.
Is Chicken Chukka very spicy?
It’s moderately hot, but you can adjust the red chili powder or add a spoon of yogurt for a milder taste.
Follow us on Pinterest for more comforting ideas, or come hang out with us on Facebook for daily kitchen inspiration!
Chicken Chukka
Equipment
- Heavy-bottomed pan Helps cook chicken evenly.
- Mixing bowl For marinating chicken.
- Spatula For stirring and mixing.
Ingredients
- 500 g Chicken (cut into medium pieces)
- 2 large Onions, thinly sliced
- 2 tsp Ginger-garlic paste
- 2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Crushed black pepper
- 1/4 tsp Garam masala
- 2 tbsp Coconut oil
- Curry leaves
- Salt to taste
Instructions
- Heat coconut oil in a pan and fry sliced onions until golden brown. Remove and set aside.
- Marinate the chicken with fried onions, ginger-garlic paste, red chili powder, turmeric, coriander, black pepper, garam masala, and salt. Rest for 20 minutes.
- Cook the marinated chicken over medium heat until it releases moisture and the gravy thickens.
- When the chicken turns tender and dry, add curry leaves and drizzle a bit more coconut oil. Toss well and serve hot.
Notes