Chicken Chukka Recipe | Chicken Varuval Recipe | Jayashree Recipes

 CHICKEN CHUKKA RECIPE | JAYASHREE RECIPES

Chicken chukka is a very delicious, flavorful and aromatic dish that originates from Tamil Nadu, India. Chicken chukka is cooked without adding any water with lots of spices and curry leaves. Chukka tastes great when served with sambar rice, rasam rice, and also you can serve as as starter. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR CHICKEN CHUKKA

Coarse : Starters / Appetizers

Cuisine : South Indian

Author : Jayashree 

Prep Time : 5 min

Cook Time : 30 min

INGREDIENTS

To Grind

• 4 red chilli
• 2 tbsp coriander seeds
• 4 cardamom pods
• 3 inch cinnamon stick
• 5 cloves
• 1 tsp cumin seeds
• 1 cup coriander leaves
• 2 green chilli

For Marination

• 500 g chicken pieces - boneless
• 1 tbsp ginger garlic paste
• 2 tsp Kashmiri red chilli powder

For Chukka

• 2 tbsp sesame oil
• 2 spring curry leaves
• 1 large onion - thinly sliced
• salt to taste
• 1 tsp black pepper powder
• 1/2 cup coriander leaves - chopped
• 1 spring curry leaves - for garnish
• lemon slices - for garnish

METHOD

• in a mixer grinder, add red chili, coriander seeds, cinnamon stick, cloves, cardamom pods and cumin seeds
• grind to a fine powder
• in to that, add coriander leaves and green chilli
• add little water and grind to a fine smooth paste
• in a mixing bowl, add boneless chicken, followed by ground paste, ginger garlic paste and Kashmiri red chilli powder
• mix well and rest the bowl for 30 minutes in refrigerator
• heat oil in a cast iron pan
• temper with curry leaves and saute for few seconds until it turns crisp
• add thinly sliced onion
• saute well until it turns translucent
• add marinated chicken pieces and salt
• mix well
• cover and cook in low flame for 15 minutes (chicken starts to release the water) stir occasionally
• cover and cook again on low flame for another 10 minutes
• add black pepper powder and lots of curry leaves
• mix well and stir occasionally
• cook on high flame for 2 minutes
• add chopped coriander leaves
• mix well and serve hot with sambar rice, rasam rice, etc.,

NOTES

• adjust spice level according to your taste
• use boneless chicken for quick cooking
• add more curry leaves for more aromatic