Spicy Chukka Chicken recipe with step by step pictures. This is a very delicious, flavorful and aromatic dish where chicken is cooked in dry form in oil and ghee without adding any water.
Spicy 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.
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Ingredients for Spicy Chukka Chicken
- Chicken - 500 grams
- Oil - 4 to 5 tbsp
- Onion - 500 grams sliced thinly
- Salt to taste
- Coriander leaves a handful finely chopped
Dry Masala:
- Dry Red Chillies -3 to 4
- Coriander Seeds - 2 tblspn
- Cinnamon / Pattai - 3 cm piece
- Cardamom / Yelakai - 4
- Clovers / Krambu - 4
- Cumin Seeds / Jeerakam - 1 tsp
- Kashmiri Chilli Powder - 2 tsp
Wet Masala:
- Coriander Leaves a - 1 cup
- Green Chilli - 1
- Ginger Garlic Paste - 1 tblspn
Hope you will give this a try and let me know how it turns out for you..
How to Make Spicy Chukka Chicken
- Take all dry spices in a blender and powder them finely. Set aside.
- Now take all wet masala in the same blender and add water to puree till smooth. Set aside
- Take chicken in a bowl, add the dry masala, wet masala, salt and mix well. Leave it to marinate for 1 hour.
- Heat oil in a kadai. Add in onions and saute till golden.
- Now add in chicken and toss well in the oil. Cover and cook on a low heat for 15 mins, now the water from the chicken will come out. Cover again and cook on low heat for another 15 mins.
- Now increase the heat and cook till the water is evaporated and chicken is done.
- Add in coriander leaves and toss well.
- Serve.
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Spicy Chukka Chicken Recipe
Spicy Chukka Chicken recipe with step by step pictures. This is a very delicious, flavorful and aromatic dish where chicken is cooked in dry form in oil and ghee without adding any water.
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Servings: 4 servings
Ingredients
- Chicken - 500 grams
- Oil - 4 to 5 tblspn
- Onion - 500 grams sliced thinly
- Salt to taste
- Coriander leaves a handful finely chopped
- Dry Masala:
- Dry Red Chillies -3 to 4
- Coriander Seeds - 2 tblspn
- Cinnamon / Pattai - 3 cm piece
- Cardamom / Yelakai - 4
- Clovers / Krambu - 4
- Cumin Seeds / Jeerakam - 1 tsp
- Kashmiri Chilli Powder - 2 tsp
- Wet Masala:
- Coriander Leaves a - 1 cup
- Green Chilli - 1
- Ginger Garlic Paste - 1 tblspn
Instructions
- Take all dry spices in a blender and powder them finely. Set aside.
- Now take all wet masala in the same blender and add water to puree till smooth. Set aside
- Take chicken in a bowl, add the dry masala, wet masala, salt and mix well. Leave it to marinate for 1 hour.
- Heat oil in a kadai. Add in onions and saute till golden.
- Now add in chicken and toss well in the oil. Cover and cook on a low heat for 15 mins, now the water from the chicken will come out. Cover again and cook on low heat for another 15 mins.
- Now increase the heat and cook till the water is evaporated and chicken is done.
- Add in coriander leaves and toss well.
- Serve.
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Spicy Chukka Chicken Step by Step
Nihad Fathima
Looks yummy!Gonna try soon.thnx !
R SURESHBABU
recipe looks so nice
Nihad Fathima
Looks yummy!Gonna try soon.thnx !
Nauvya
Hi Aarthi
I tried this recipe and it came out well. I felt the eliachi gives a sweet flavour and dominates the dish. I didnt put 4 eliachi but added only 2.
Aarthi
@Nauvyayou can reduce it if u dont like the flavour
sindhu
Awesome recipe! Really tasted superb! Keep posting new tasty recipes!
Unknown
Can we cook them using cooker? If yes, how many whistle
Beenuvineeth
Really a good recipe. Loved it. Thanks a lot..
Manju
I tried your chicken chukka recipe. It was so yummy.
Thanks a lot.keep posting your recipes.
Rekha Raju
Wow awesome dish... I really loved it a lot... It tastes so yummy yummy.... I tried most of ur chicken dishes... Waiting for more to come...
Malathi
Really you make my days.....I never search in any other media.... I have become an advertiser for yummy tummy in my college. Really yummy for the tummy.
Thanks a lot
Vinodhini T
Hi aarthi, Great blog! Why don't you add any lime/ yoghurt in this recipe to tenderise the meat? Is there a specific reason you left it out?\