How to make a chicken chukka curry.
A spicy Indian chicken curry with wonderful warm, spicy flavors.
This dry chicken recipe masala makes a wonderful addition to your weekend or party menus.
Chicken sukka also know 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.
Add this recipe to your list of Indian chicken curry recipes.
Being a popular Indian curry, it’s one more dish you can add to your recipe collection.
Every time you have a craving for an Indian spice themed chicken curry then you can have a go at this dry meat curry.
With a mix of dry and wet pastes of spices and a few other ingredients, don’t be surprised when you are hit with the rich aromas spreading through your kitchen.
The aromas of the chicken curry will make you hungry even your very first bite of the spicy dish hits your mouth.
You can certainly serve the chicken chukka curry with rice but I suggest for you to dry the dry chicken curry with garlic naan or a basic roti.
Wrap it around a few pieces of these delicious pieces of chicken and savor every bite.
Once you begin with the process of cooking the dish, you’ll notice the dish has a familiar ring to it, and by that I mean the dish is similar to the Chettinad chicken curry and the Malaysian curry, chicken rendang.
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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 yogurt 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, yogurt or mayonnaise sauce and a few pieces of these chicken pieces and your light meal is ready.
- Why not do a bit of experimenting by turning these into kebabs with grilled vegetables?
Beginner’s tip on making chicken sukka.
I would highly recommend taking your time in building the base of this chicken curry while savoring 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.
More Indian chicken recipes!
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
Indian chicken sukka (spicy chicken fry masala)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
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
Method
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, lime(2-3).
Combine well and set a to marinate for 1-4 hours.
Making the spice powder for chicken chukka(sukka)
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), 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), 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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How to make Indian chicken chukka curry(dry spicy chicken).
HOW TO MAKE A CHICKEN CHUKKA CURRY.
A SPICY DRY INDIAN CHICKEN CURRY WITH WONDERFUL WARM, SPICY FLAVOURS.
THE RESTAURANT STYLE, CHICKEN FRY MASALA MAKES A WONDERFUL ADDITION TO YOUR WEEKEND OR PARTY MENUS.
Ingredients
- 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
Instructions
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, lime(2-3). Combine well and set to marinate for 1-4 hours.
Making the spice powder
for chicken chukka(sukka)
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), 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), 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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Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics -
Jiva USDA Organic Fenugreek Whole Methi Seeds 7 Ounce - Nearly 1/2 Pound -
Rodelle Cinnamon Sticks, 8 Ounce -
Fresh Curry Leaves - 1.0 oz (With Stems) -
cumin -
Spicy World Coriander Seeds 7 Ounce -
Let's Do Organics Organic Shredded Coconut, 8 Oz
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