How to make a chicken chukka curry.

A spicy Indian chicken curry with wonderfully warm, spicy flavours.

This dry chicken recipe masala makes a wonderful addition to your weekend or party menus.

Chicken sukka also known as chicken chukka is one of many more restaurant-worthy Indian curry dishes you’ll want to prepare at home. 

It’s a spicy dry meat curry recipe with spices and layers of tastes that truly resonate with what Indian curry dishes are, especially when it comes to various meat dishes.

The gravy in this chicken chukka recipe is slow-cooked to give enough time for the gravy to be absorbed by the meat.

Meal ideas to serve with Chicken chukka

• You can serve this delicious curry with rice and a fresh mix of vegetable salad or a cucumber and yoghurt raita if you are going for a simple bowl meal or add a few more Indian dishes to make an elaborate meal.

• Make a delicious wrap with fresh tomatoes, yoghurt or mayonnaise sauce and a few pieces of chicken pieces and your light meal is ready.

• Why not do a bit of experimenting by turning these into kebabs with grilled vegetables?

tips on making chicken sukka.

I would highly recommend taking your time in building the base of this chicken curry while savouring the taste and aroma.

Start by gathering all your ingredients together then prepare the wet and dry spice mixes. these two are the foundations of this dish.

Constantly taste to make sure you maintain the balance of spices, they should not be too strong or mild. 

The seasoning of Salt should be done carefully. 

Can I use boneless chicken to make chicken chukka?

Yes, you can.

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More Indian chicken recipes

Chicken Chettinad 

Butter chicken recipe

Tandoori chicken

Chicken Pasanda

Indian chicken rasam

Indian chicken rasam

Chicken korma curry 

Appliances and utensils needed.

• Chopping board and knife.
• Large bowl
• A coffee grinder to grind the spice.
• A medium-sized pan
• Large pot to cook the chicken sukka

Workflow to make the chicken chukka.

• Clean cut and prepare the chicken.
• Marinate the chicken pieces.
• Dry roast spice and grind.
• Make the wet ingredient paste.
• Combine all components and cook.

RECIPE DIFFICULTY -LITTLE CARE IS NEEDED

INGREDIENTS TO COOK CHICKEN CHUKKA

Ingredients mentioned below use standard measuring cups and spoons.

700g of chicken parts(this can be a mix of different parts or chicken breasts cut into required size)

1/2 teaspoon of turmeric powder

Salt to taste

2-3 tablespoons of lime juice

For the dry spice mix

5-7 dry red chillies(reduce or increase as per your need)

2 tablespoons of Coriander seeds

1/2 teaspoon of Fenugreek seeds

1 teaspoon of cumin seeds

2-3 inch Cinnamon piece

4 cloves

1 teaspoon of peppercorns

For the wet paste

1 medium-sized onion

4 cloves of garlic

1/2 a cup of grated coconut(although the original recipe requires grated coconut, there have been occasions I’ve cooked without the grated coconut as well, it still tastes good)

a handful of curry leaves(5-7)

For cooking

3 tablespoons of vegetable oil or ghee

3 tomatoes

2 medium-sized onions

3-4 curry leaves

HOW to cook Indian chicken chukka

Please make sure to read the recipe instructions carefully to avoid mistakes.

Cut the chicken to the required size, wash and remove any extra fat from the meat.
Drain any excess water from the chicken

In a large bowl or pan, mix the chicken with turmeric(1/2 tsp), salt, and lime(2-3).
Combine well and set a to marinate for 1-4 hours.

Making the spice mixture for chicken chukka

Place a small pan over low-medium heat.
Add the dry red chillies(5-7), coriander seeds(2 tbs), fenugreek seeds(1/2 tsp), cumin seeds(1 tsp), cinnamon(2-3 inches), cloves(4) and peppercorns(1 tsp).

Gently dry roast them for 3 minutes until they release their aroma.
Then grind them into a powder. set aside.

Making the coconut paste for the dry chicken curry.

To make the wet paste, add onion(1 medium), garlic(4 garlic), and grated coconut(1/2 a cup). 

Grind until the ingredients turn to a paste. set aside.

Place a cooking pan over medium fire, heat the oil or ghee(3 tbs).

Add the sliced onions(2-medium), and cook until they turn golden, 2-3 minutes. then add the chopped tomatoes(2 medium).

Cook over medium fire until oil separates. 3-4 minutes.

Include the curry leaves(3 -4) stir and cook the ingredients already in the pan.

To these sautéed ingredients, add the marinated chicken(700g) and combine all the ingredients. 
Cook over medium heat for 5-7 minutes.

Add the dry spice powder to the curry. 
Mix spice powder with the chicken and cook over medium heat for 3-5 minutes.
Make sure not to roast the spices.

Follow this by adding the grounded wet ingredients(the ground coconut mix).

Combine with the dry chicken curry and cook over medium heat until all the spices coat the chicken until there is no liquid left, making this a dry chicken recipe.

At this point, taste and season with salt if necessary.

Serve warm with the recommended meal ideas given above.

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