I love how this Chicken Chukka turns simple ingredients into a bold, spicy, and deeply satisfying dish. It is a dry-style chicken preparation with intense flavors from spices, caramelized onions, and coconut oil, making it perfect with chapathi, porota, or even plain rice. I often make this when I want something quick but packed with South Indian taste.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and doesn’t require complicated steps. I like how the fried onions add depth and a slight sweetness that balances the heat from the spices. I also appreciate that it’s a dry dish, so it works beautifully as a side or even as a filling for wraps.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
500 grams chicken
2 large onions, sliced
2 tsp ginger garlic paste
2 tsp red chilli powder
¼ tsp turmeric powder
½ tsp coriander powder
Black pepper, to taste
¼ tsp garam masala powder
2 tbsp coconut oil
Curry leaves
Coconut oil for frying onions
Salt to taste
Directions
I start by deep frying the sliced onions in coconut oil until they turn golden brown, making sure they do not burn. I set them aside once they are perfectly crisp.
I then marinate the chicken with ginger garlic paste, red chilli powder, turmeric powder, coriander powder, black pepper, garam masala powder, curry leaves, coconut oil, and salt. I mix everything well so the chicken is evenly coated.
Next, I add the fried onions to the marinated chicken and cook it on medium flame. I stir occasionally and let the chicken cook until it is fully done and the moisture reduces. I continue cooking until the dish becomes dry and the masala coats the chicken nicely.
Servings And Timing
I usually make this recipe to serve 3 to 4 people.
Preparation time takes about 10 minutes, and cooking time is around 20 minutes, so I can have this dish ready in about 30 minutes total.
Variations
I sometimes add a little fennel powder for a slightly sweet and aromatic flavor.
When I want extra heat, I increase the black pepper or add a few green chilies.
I also like adding sliced capsicum or curry leaf powder for a different texture and aroma.
For a richer taste, I occasionally finish the dish with a drizzle of fresh coconut oil.
Storage/Reheating
I store leftover Chicken Chukka in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using a pan on low heat with a few drops of coconut oil to keep it from drying out. I avoid microwaving for too long so the chicken stays tender.
FAQs
Can I use boneless chicken for this recipe?
I can use boneless chicken, but I prefer bone-in pieces because they stay juicier and absorb more flavor.
Is Chicken Chukka very spicy?
I find it moderately spicy, but I can easily adjust the heat by reducing the red chilli powder.
Can I skip deep frying the onions?
I can shallow fry the onions, but deep frying gives the best flavor and texture to the dish.
What oil works best for this recipe?
I always prefer coconut oil because it gives an authentic taste, but I can use any neutral oil if needed.
Can I make this recipe ahead of time?
I often make it a few hours ahead, as the flavors deepen when it rests for a while.
Conclusion
I find Chicken Chukka to be a simple yet flavor-packed recipe that never disappoints. With its bold spices, crispy onions, and dry masala coating, it is a dish I enjoy making for both everyday meals and special occasions.
Chicken Chukka is a spicy, dry-style South Indian chicken dish made with bold spices, caramelized onions, and coconut oil. It’s quick to prepare, deeply flavorful, and perfect as a side or wrap filling.
Ingredients
500 grams chicken
2 large onions, sliced
2 tsp ginger garlic paste
2 tsp red chilli powder
¼ tsp turmeric powder
½ tsp coriander powder
Black pepper, to taste
¼ tsp garam masala powder
2 tbsp coconut oil
Curry leaves
Coconut oil for frying onions
Salt to taste
Instructions
Heat coconut oil in a pan and deep fry sliced onions until golden brown and crisp. Set aside.
Marinate chicken with ginger garlic paste, red chilli powder, turmeric, coriander powder, black pepper, garam masala, curry leaves, 2 tbsp coconut oil, and salt. Mix well.
Add fried onions to the marinated chicken and mix thoroughly.
Cook the chicken on medium heat, stirring occasionally, until it is fully cooked and moisture reduces.
Continue to cook until the masala turns dry and coats the chicken well.
Serve hot with rice, chapathi, or porota.
Notes
Add fennel powder for a sweet, aromatic twist.
Use more black pepper or green chilies for extra heat.
Sliced capsicum or curry leaf powder can enhance texture and flavor.
Finish with a drizzle of fresh coconut oil for added richness.
Deep-frying onions gives the best texture, but shallow frying works too.
