Chicken Chukka is a lick smacking Chettinad cuisine from Chettinad region of Tamil Nadu, state in South India.The word chukka means ‘Dry Curry’. Mutton Chukka and chicken chukka is well known for its spiciness, when I think of Tamilnadu cuisine the first word that comes to my mind is Chettinad, I’m addict to their spicy dishes.This chicken chukka is spicy dry curry with less oil.
Boneless Chicken 1 /2 kg, cut into cubes
Oil 2 tbsp
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Red chili powder 1/2 tsp
Turmeric powder ½ tsp
Salt 1 n 1/2 tsp
Medium size Fresh Ripe tomatoes 4(chopped)
Fresh Curry leaves 15
4 medium size onions (sliced)
Chopped Coriander leaves 2 tbsp
Whole bullet Green chilies 6
For chicken chukka roasted masala:-
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Green Cardamom 2
Fennel seeds 1 tsp
Black pepper corns 1 tsp
Kashmiri red chillies to taste
Roast all the roasted masala ingredients and grind in coffee grinder.keep aside.
Heat oil and sautey onions.
Fry ginger garlic paste till it releases aroma.
Add green chillies,curry leaves and chicken. Fry well.
Then add salt, red chili powder, turmeric, grinded masala with some water .cover the lid and cook for 10 minutes.
Now mix in chopped tomatoes, cook for some time till the tomatoes are a bit pulpy.
Now add chopped coriander leaves and serve.