Chukka or sukka usually refers to a South Indian meat dish (mostly mutton but these days, you can find all kinds of meat being used) that is prepared using a myriad of spices and aromatics. The meat is cooked on low fire so that the spices get to do its work. A spicy, flavoursome preparation where the meat is juicy and succulent with the aroma of the spices wafting through……
Chicken Chukka Varuval
- Chicken boneless – 500 gms
- Red onion – 1 finely chopped
- Cinnamon bark – ½ inch
- Cloves – 2
- Fennel/perinjeera seeds – 1 tsp
- Curry leaves – a big handful
- Black pepper powder – 2 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Ginger paste – ½ tsp
- Garlic paste – ½ tsp
- Salt – to season
- Oil – 5 tbsp
- Marinate the chicken pieces with salt, chilli powder, ginger-garlic paste for upto 1 hour or longer.
- Dry roast cinnamon, cloves and fennel; grind to fine powder.
- Heat oil in a kadai/pan and sauté onions till translucent.
- Add all the spices and curry leaves, sauté for a minute on low heat.
- Add the marinated chicken pieces and cook on low fire, occasionally stirring, till the meat becomes juicy and succulent.
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