Spicy Chukka Chicken Recipe

Spicy chicken chukka is an authentic South Indian recipe. The word "chukka" refers to a dry dish, where the meat or vegetables are cooked with spice masala coating. This chicken chukka tastes really delicious and is a mouth watering recipe too. It is made with fresh spices like cardamom, cloves, cinnamon, dry red chilli, cumin and coriander.

The chicken is slow cooked with the freshly made aromatic spices and the wet paste. This recipe is so easy to make and goes very well with plain rice, biryani, parotta, idli and dosai. It is simple and yet tastes heavenly in every bite. 

Chukka Chicken

This is one dish which I made few months back and almost forgot about it, it was sitting in my draft for so many days. Finally I got a chance to look into it and i am sharing it immediately.

Jump to:

• About Chicken Chukka
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
• Variations
• 📖 Recipe Card

About Chicken Chukka

Spicy chicken chukka is a popular recipe in Tamilnadu, Kerala and Andhra. It is also known as Kodi veppudu in Andhra. The taste, spice and flavours vary mildly in each region. Chukka is a staple recipe in every South Indian household. This is one of the simple chicken recipes that can be made in no time and the flavours of the spices with chicken deepen over time. 

Chicken chukka recipe has complex and aromatic spices like coriander seeds, dry red chilli, cinnamon, cumin, cloves and cardamom which are grinded raw or slightly roasted and powdered. This special spice blend is marinated with chicken. While it is marinating, the onions are fried till golden brown. Then the marinated chicken is stir fried with caramelized onions and wet paste, where the masala coats really well with chicken and cooked until dry. This spicy chicken chukka will have a burst of flavours in every bite. 

This flavourful, spicy, aromatic and easy to make chicken chukka recipe goes very well with hot steamed rice, rasam rice, chapathi, idli, dosai, parotta, biryani and pulav. It is the perfect recipe for a party, special occasions or for a weekend non veg lunch meal.

There are other different variations available on my blog like chettinad chicken fry, onion chicken fry, fried chicken roast and pepper chicken. 

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WHY THIS RECIPE WORKS 

Quick and easy : Spicy chicken chukka can be prepared with everyday simple ingredients and tastes absolutely flavourful. This versatile recipe goes perfectly with rice, biryani, idli, dosai and parotta. When you want something simple with rich flavours, then this recipe is a must try. 

Flavor bomb : The cooking of chukka involves browning the onion, slow cooking the chicken with spices. Caramelizing and dry roasting creates a deep, mild sweet and spicy aromatic explosion in every bite. 

WHY I LOVE THIS RECIPE 

Chicken chukka is one of my grandmother's signature recipes. I still remember those days, where she used to grind the spices by hand using a large stone mortar pestle ( Ammi Kal ). She always says that freshly ground spice tastes better than the powder made in mixie.

The bold spice flavours along with chicken create a comforting and satisfying recipe. Even now, whenever I make this recipe, I remember her. It brings back all those beautiful memories with her. In our family, we used to enjoy it with dosai, idli and parotta. 

Ingredients

Chicken : Bone-in chicken is best for the recipe, as they absorb the flavours easily. But you can also opt for boneless chicken. 

Oil : For best flavour and taste, use peanut oil or gingelly oil. But it also works with other oils like vegetable oil, coconut oil.

Onion : Onion is the base of the chukka and it is sauteed until golden brown. The caramelized onions add a slight sweet taste. 

Coriander leaves : Fresh coriander leaves are the flavouring agent of any South Indian recipes. Add a handful of chopped coriander leaves for garnishing. 

Dry masala : I have used whole spices like dry red chilli, coriander seeds, cinnamon, cloves, cardamom, cumin seeds to make the dry spice blend. Along with this kashmiri chilli powder is added for the color. These fresh spices add aroma to the chukka. You can also substitute with whole garam masala powder or store bought chicken masala powder. 

Wet masala : Grind fresh coriander leaves, green chilli and ginger garlic paste by adding little water into a paste. This paste gives a warm, earthy and spicy flavour that blends very well with chicken. Adjust or omit the chillies if you prefer it milder. 

My Personal Tips

Cleaning : Wash and clean the chicken with turmeric powder, lemon juice and salt. This will help to remove the meat smell. 

Dry roast : In a pan, add the dry spices like red chilli, coriander seeds, cumin seeds, cinnamon, cloves, cardamom roast in medium heat for 1 to 2 minutes. Don't brown it. Cool down and make into a powder. 

Want gravy ? Use coconut or cashewnut paste to add body to the chukka. This will also balance the spice flavours and add a mild sweetness. 

Rustic taste : Cook the chicken with spices in traditional iron kadai along with gingelly oil. The masalas will stick to the pan, then scratching and mixing again and again will increase the flavour and result in the rustic taste.

Step by Step Pictures

Expert Tips

• Fry the onions till golden brown. The caramelized onions give sweetness and add taste. 
• A tablespoon of ghee at the end will enhance the flavour.
• Before adding onion, add a handful of cashews for a nutty texture.
• Marinate the chicken overnight for more flavours. 
• Don't add too much water while grinding the wet masala.
• Add a teaspoon of fennel seeds and black stone flower along with dry spices for added aroma. 

STORAGE 

Cool down the chicken chukka completely before storing. Transfer them to an airtight container and place it inside the refrigerator. It stays good for 3 to 5 days. Reheat them using a pan or in the microwave oven. 

SERVING 

Spicy chicken chukka is a versatile dish that goes very well with hot steamed rice, biryani, parotta, chapathi, idli and dosai. But it also goes very well with hot piping rasam rice and sambar rice. 

FAQ 

Q.Can I use store bought masala powder ? 

Yes you can also use store bought chicken masala powder or homemade garam masala powder. But freshly grinded spices give strong flavour and taste. 

Q . Is it ok to make with boneless chicken ?

Absolutely ! You can use boneless chicken to make chukka. It will tend to cook faster, so make it accordingly. Don't overcook it, it may turn rubbery. 

Q. What other spices can be added for flavours ? 

You can try adding other spices like fennel seeds, black stone flower, whole peppercorns for more heat and flavour. 

Q.What other meat or vegetables work for this recipe ? 

Non vegetarian options like mutton chukka, fish chukka, prawn chukka, beef chukka. For vegetarian options try with paneer, mushroom, jackfruit seeds and tofu. 

Variations

Mutton chukka : Mutton chukka is also a dry masala coated recipe. It will be a very flavourful and satisfying dish that can be paired with rice, parotta, idli, dosai and chapathi. 

Chicken chukka with coconut : Add freshly grated coconut along with spices and grinded into powder. This variation of adding coconut gives a rich sweetness and body to the chukka. 

Chicken chukka with tomato : Add some chopped tomatoes along with onion. It should be cooked until mushy before adding the chicken. This variation gives a subtle tanginess to the dish.

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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