Chicken Chukka
A spicy, flavorful South Indian dry chicken recipe cooked in coconut oil — bursting with warmth and aroma, perfect with chapathi, paratha, or rice.
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
Chicken Chukka is traditionally made in coconut oil for that signature flavor. You can reduce the chili for a milder taste or add a splash of coconut milk for creaminess.