Chicken Chukka | Simple Chicken Sukka
Chicken Chukka | Chicken Sukka Recipe | How to prepare chicken chukka without coconut | Easy & Simple Chicken Chukka Recipe
Chicken Chukka is a very popular dish in South India. Usually chukka recipes are prepared using coconut paste or coconut milk along with some ground spices and meat.
Today, I have made this dish without using coconut and with very easily available ingredients.
What is Chicken Chukka?
Chicken chukka or
It is usually prepared using chicken pieces (cut into desired sizes), cooked along with spices.
This dish can be made as a gravy or semi-gravy or a completely dry starter.
I prepare it as a starter on some weekends. Sometimes, I also prepare it as a semi-gravy and I bet you, it makes a perfect combination along with some hot
Times when I prepare it for lunch, I make sure to divide the chicken chukka into two portions: one as a gravy or curry for plain white rice or biryani & the other portion as a semi-dry dish (mostly I roast it well until all the moisture/water content is absorbed) as a starter.
It tastes awesome when eaten with rice, jeera rice, ghee rice, veg fried rice, egg fried rice, mutton biryani, chapathi, poori, dosa, or paratha or any other
Chukka is a must served dish in every Non-Veg Thali at all restaurants. This is the most simplest dish ever in non-vegetarian section. On the whole, it’s a MUST-TRY dish for all beginners and bachelors too.
A very simple, yet tasty and feels heavenly in every bite. Believe me, you just can’t resist yourself from having this
Video Recipe: How to make simple chicken chukka
This recipe has been everyone’s favourite at my home. It hardly takes 30 minutes to prepare this delicious dish. The same dish can be prepared using homemade kulambu podi too! That’s another innovative & simple way to make chicken chukka recipe.
You may also try mutton chukka recipe in the
How to wash Chicken?
- Take a large or wide bowl.
- Put the raw chicken cut into pieces.
- Add water until chicken pieces are completely immersed.
- Rub the chicken in water with hands.
- Drain the water and add fresh water.
- REPEAT the process 2 times.
- Now, add crystal salt(preferably) or table salt – Handful
- Add water and rub the chicken with hands.
- Rub for 3-4 minutes.
- Drain the water
- Now add 2-3 tsp of turmeric powder to the chicken.
- Add water and rub the chicken with hands.
- Rub for 3-4 minutes.
- Drain the water.
- finally, wash once or twice with just water.
- Make sure no blood or dirt is sticking to the flesh of chicken.
How to prepare Chicken Chukka?
I have a used a non-stick pan/kadai to prepare this dish. You can use any vessel of your choice. Non-vegetarian dishes taste even yummy when prepared in cast iron or clay pot or stoneware. But you need to follow certain guidelines in order to prepare in clay pot or mud pot or stoneware. Pre-seasoning is very important when it comes to these utensils.
Firstly, heat oil in a pan and add the whole garam masalas. Saute for a few seconds.
Add finely chopped onions, garlic, ginger and slit green chillies according to spice level. Saute until onions turn slightly brown or translucent. I have chopped onions finely using a vegetable chopper. This chopper has been of great help to me and makes my work simple.
Add salt, curry leaves and chopped tomatoes. Saute well until the tomatoes are nicely cooked soft and mushy.
Now, add the washed chicken pieces and saute in high flame for 5 minutes. Combine it well with the onion and tomato. This step allows the raw smell of chicken to vanish.
It’s time to add the masalas to the dish. Add in turmeric powder, chilli powder, coriander powder and garam masala. Adjust the spice level according to your taste. Give it a good mix so the masalas are evenly coated all over the chicken.
Cover and cook for 20 minutes on low flame.
After 20 minutes, open and check if the chicken is cooked soft and tender. If
Now, add curd. Curd makes the chicken more soft and tender and juicy. Give it a mix.
Cover and cook for 5 minutes on low flame.
After 5 minutes, open and add coriander leaves and combine well.
Today, I have made a semi-dry recipe.
Other variants:
If you like it as
In case you want to prepare a dry chicken chukka, then you may cook for another 5 minutes on high flame without adding water, stir occasionally.
Ingredients
- 1 piece bay leaf
- 1 inch cinnamon
- 2 nos star anise
- 2 nos cardamom
- 2 tbsp oil
- 3 onions - finely chopped
- 10-12 nos garlic - finely chopped
- 2 green chilly - slit
- 2 tbsp ginger - finely chopped
- 1.5 tsp salt - adjust to taste
- curry leaves - few
- 2 tomatoes - finely chopped
- 750g chicken pieces - washed well
- 1 pinch turmeric powder
- 1/2 tsp garam masala
- 1.5 tsp chilly powder
- 4 1/2 tsp coriander powder
- 2 tbsp curd/yoghurt
- coriander leaves - chopped
Instructions
- Heat oil in a kadai. Add all the whole garam masalas (bay leaf, cinnamon, cardamom, cloves, star anise) and saute 5 secs.
- Add finely chopped onions, garlic, ginger, green chilli, salt, curry leaves.
- Saute well until onions are cooked and slightly brown.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now add the chicken pieces (washed). Mix well with the onion and tomato.
- Add all the powdered spices like turmeric powder, chilly powder, garam masala, coriander powder.
- Mix the masalas well with the chicken.
- Cover and cook for 20 minutes on low flame.
- Do NOT add water. Flavor reduces if you add water.
- After 20 mins, check if it is cooked well. If not, cook another 5 minutes.
- Once cooked well, add curd and give it a good mix and cover & cook for another 5 minutes.
- Garnish with some chopped coriander leaves and serve hot with roti, paratha, parota, chapati, biryanis, jeera rice, ghee rice etc.
Further, you can prepare mutton chukka varuval or mutton pepper fry with the mutton pieces in mutton gravy or kolambu. Also try Hariyali chicken recipe, something innovative & delicious too.
