Chicken Chukka recipe | Tamilnadu style chicken sukka | How to Make Chicken Chukka
Chicken Chukka recipe | Tamilnadu style chicken sukka - This famous Tamilnadu Dry Chicken is a spicy, strong recipe with a dash of sweet and is a great choice for weekends. It is called Dry Chicken because the pieces are dry and are fried along with spice powder. The Chicken pieces get marinated in the water that comes out of Onions and after frying with spices they become extremely tasty and go well with Rice.
Dry Chicken is very popular in Tamil Nadu, Kerala and Karnataka but in each state the recipe is a little different. While the Tamil and Kerala recipes are similar, in Karnataka it is a little different and is made in Mangalore style. Dry chicken is one of the most popular recipes in Tamil Nadu restaurants.
As I often say, the taste of a recipe changes from place to place and hand to hand. I really liked the kind of Dry Chicken I got to eat in a Coimbatore restaurant recently. The way the dish had balanced flavours was wonderful and when I asked for that recipe, they just told me that the little jaggery added at the end is the special touch. So i am sharing that recipe.
The detailed tips help you get the best possible Dry Chicken.
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Tips
Chicken:
If you choose a medium sized cut Chicken, then the pieces do not become too small after frying. The pieces become soft if the Chicken is washed well and then soaked at least half an hour in Salt Water.
The Chicken needs to be fried on a high flame first so that the pieces stay soft after moisture evaporates. The pieces become hard if fried on a low flame.
Dry Spice Powder:
The taste and fragrance is all in the byadgi chillies they give good colours and fragrance and taste to the dry chicken. If you do not have byadgi chillies you could use kashmiri chillies both of them sing the same to me but apparently there is some difference Telcos need more spice that is why i have added 23 guntur chillies they give right strong spice to the meat You could use any other type of chillies too
Some more tips:
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Dry Chicken Tastes the best when made in iron pans. The Chicken sticks to the iron pan at the bottom and it has to be scratched and mixed. The repeated scratching and mixing gifts the chicken a smoky flavour. Nonstick pans do not have this flavour.
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Meat curries need some oil.
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The spice powder needs to be roasted slowly so that it gets fried to the core and gives out aroma.
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In this recipe, as i have suggested the little bit of Jaggery we add at the end gives a nice taste and balances all flavours. But if you dont like Jaggery, you can skip it
Chicken Chukka recipe | Tamilnadu style chicken sukka | How to Make Chicken Chukka - Recipe Video
Chicken Chukka recipe | Tamilnadu style chicken sukka | How to Make Chicken Chukka
Prep Time 5 mins- Cook Time 30 mins
- Total Time 35 mins
Servings 4
Ingredients
- 1/2 kilo Chicken
- 1/4 cup Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- Curry Leaves - one sprig
- 2 Medium Sized Onions slit
- Green Chillies slit
- 1 tbsp Ginger Garlic paste
- 1 tsp Lemon Juice
- Coriander - A little
- 1/4 cup Curd
- 1/4 tsp Turmeric
- Salt - to taste
- 1/2 tsp Pepper Powder
- 1/4 tsp Jaggery
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For spicy powder
- 1 tbsp Raw Bengal Gram
- 2 tsp Coriander seeds
- 1/2 tsp Fennel seeds
- 5 Byadgi Chillies
- 2 Guntur/Red Chillies
- 1/4 cup Raw Coconut
Instructions
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Roast all the ingredients for the dry spice powder slowly on a low flame without allowing them to burn and then make a soft powder in a mixie.
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Heat Oil, add Mustard seeds, Cumin seeds and let them splutter. In the oil, add Onion slices, Curry leaves, slit Green Chillies and Salt.
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Let it cook until Onions turn soft in the mixture. Add the Chicken marinated in salted water and fry on a high flame until moisture evaporates.
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The Chicken gets fried in 10 minutes and the oil floats to the top. Add Ginger Garlic paste and Lemon juice and let the paste fry well.
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Add the dry spice powder to the fried Chicken, mix well and then add Turmeric and Curd cover it and cook it on a medium flame until Oil comes to the top.
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Remove the cover every 3 minutes, scratch the Chicken from the bottom, mix well and then let it cook again.
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After about 16 minutes the oil floats to the top. Then add Jaggery, Pepper powder and Coriander and mix and Fry without a cover.
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After 5 minutes, Tamil Nadu style Dry Chicken is ready. It can be eaten as a starter or as an accompaniment to Sambar or Rasam Rice.
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