Description
Chicken Chukka is a flavorful South Indian dry chicken curry featuring tender chicken pieces cooked with aromatic spices and crispy fried onions. It is a rich, spicy dish infused with coconut oil and curry leaves, perfect as a side dish or main course with rice or roti.
Ingredients
Chicken Marinade
- 500 Grams Chicken
- 2 Tsp Ginger garlic paste
- 2 Tsp Red chilli powder
- ¼ Tsp Turmeric powder
- ½ Tsp Coriander powder
- Black pepper, to taste
- ¼ Tsp Garam masala powder
- Salt to taste
- 2 Tbsp Coconut oil
- Curry leaves, a few
For Frying
- 2 Large Onions, sliced
- Coconut oil for frying onions
Instructions
- Fry Onions: Heat coconut oil in a deep pan or kadai, and deep fry the sliced onions until they turn golden brown. Take care not to burn them; remove and set aside on paper towels to drain excess oil.
- Marinate Chicken: In a bowl, combine the chicken with ginger garlic paste, red chilli powder, turmeric powder, coriander powder, black pepper, garam masala, salt, 2 tablespoons of coconut oil, and curry leaves. Mix thoroughly to coat all the chicken pieces evenly.
- Cook Chicken: Add the fried onions to the marinated chicken mixture. Transfer everything to a pan and cook on medium flame, stirring occasionally. Continue cooking until the chicken is fully cooked through and the gravy has reduced completely, leaving a dry, flavorful mixture. Adjust seasoning as needed.
Notes
- Use fresh coconut oil for authentic flavor.
- Maintain medium flame to ensure chicken cooks properly without burning the spices.
- Frying onions separately is crucial for the texture and taste of the dish.
- This dish pairs well with steamed rice or chapatis.
- You can adjust chili powder according to your spice preference.
