Chicken Chukka recipe | Tamilnadu style chicken sukka

Starters | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Servings 4


  • 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
  • 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


  1. 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.
  2. Heat Oil, add Mustard seeds, Cumin seeds and let them splutter. In the oil, add Onion slices, Curry leaves, slit Green Chillies and Salt.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the cover every 3 minutes, scratch the Chicken from the bottom, mix well and then let it cook again.
  7. After about 16 minutes the oil floats to the top. Then add Jaggery, Pepper powder and Coriander and mix and Fry without a cover.
  8. 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.