Chicken Chukka Recipe

In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder and 1 tsp salt. Add the chicken pieces and mix thoroughly to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors penetrate.

Prepare aromatics

Heat coconut oil in a wide heavy-bottomed skillet or kadai over medium heat until shimmering. Add mustard seeds and let them pop. Add crushed fennel seeds, curry leaves, julienned ginger and slit green chilies. Sauté for 30–45 seconds until fragrant.

Caramelize onions

Add the thinly sliced onion to the pan and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions become soft and begin to caramelize (8–10 minutes). Do not rush — well-caramelized onions provide depth.

Cook tomatoes and spices

Stir in chopped tomatoes and cook until they break down and become pulpy (5–7 minutes). Add coriander powder, coarsely crushed black pepper, Kashmiri red chili powder (if using) and garam masala. Cook the spice-tomato mixture until oil separates slightly from the masala, about 3–4 minutes.

Add marinated chicken

Increase heat to medium-high and add the marinated chicken pieces to the pan, along with any residual marinade. Sear the chicken for 3–4 minutes, stirring, until the edges begin to brown.

Simmer to finish

Pour in 60 ml (about 1/4 cup) water, stir to combine, reduce heat to medium-low, cover and simmer for 10–12 minutes or until chicken is cooked through and tender (internal temperature 74°C / 165°F). Stir once halfway through to prevent sticking. If the mixture looks too wet, remove the lid for the last few minutes to evaporate excess liquid; if too dry, add 1–2 tbs water.

Final seasoning and garnish

Uncover, increase heat briefly to reduce any remaining liquid and concentrate flavors. Taste and adjust salt (about 1/2 tsp more if needed). Stir in chopped coriander leaves and lemon juice. Cook for 30 seconds more and remove from heat.

Transfer Chicken Chukka to a serving platter. Serve hot as an appetizer or starter under the menu section 'KARI THODAKKAM - NON VEG APPETIZERS'. Optionally garnish with extra curry leaves or a few fried sliced onions.