Chicken Chukka

It’s a South Indian based Chicken Dry curry. In this dish, the chicken is marinated with some Indian spices and yogurt. Then cooked with other spices in kadai. This is basically dry chicken curry which goes very well with hot steamed rice and any variety rice.

 Ingredients

Chicken – 1 lb. (Cleaned, Washed & Chopped Small pieces)

Oil – 2 tsp

Ghee – 1 tsp

Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Garlic Pods – 10

Sliced Green Chilli – 3

Garam Masala – ½ tsp

Turmeric Powder – ½ tsp

Finely Chopped Onions – 1 Cup

Curry Leaves – few

Chopped Coriander Leaves – few

For Chicken Marinate

Yogurt – 2 tsp

Salt to taste

Torn Curry Leaves- few

For Dry Roast & Grind

Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Dry Red Chilli – 4

Chopped Ginger & garlic – 4 tsp

Peeled & Chopped Shallots – 10

Method

Heat a pan, and dry roast the ingredients which are under “for dry roast & grind” and fry for few minutes. Let it cool down. Then grind it as fine paste along with yogurt and salt.

In a bowl add chicken pieces, ground paste and mix well. Then keep it aside for at least 1 hour.

Heat oil & ghee in a pan, add cumin seeds, fennel seeds and fry for few seconds. Then add curry leaves, green chilli, garlic pods, chopped onions with little salt.

 

Once the onion gets slight golden in color add the marinated chicken and mix well.

Add turmeric powder, garam masala and mix it well. Close the lid and keep cook for 20 minutes or until the chicken cooked well. 

Once it done, add chopped coriander leaves and curry leaves. Serve this yummy chicken chukka with steamed white rice or roti.