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Plate of Easy Chicken Chukka garnished with curry leaves and spices, ready to serve.

Easy Chicken Chukka

A spicy, dry South Indian style chicken fry that is flavorful and easy to prepare.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, South Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless chicken thighs or breasts Thighs stay juicier than breasts.
  • 1 large onion, sliced or chopped
  • 1 tbsp ginger garlic paste Can substitute with grated ginger plus minced garlic.
  • 1-2 sprigs curry leaves Adds classic aroma. Substitute with bay leaf if unavailable.
  • 1 green chili, optional For heat.
  • 2-3 tbsp oil Any neutral oil; coconut oil is recommended.
Spices
  • 1/2 tsp turmeric
  • 1-1.5 tsp red chili powder
  • 1.5 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1.5-2 tsp black pepper Adjust to taste.
  • 1/4 tsp garam masala Added at the end.
  • salt to taste Add gradually and taste.
Additional Flavorings
  • 1/2 small tomato, optional For tang and moisture.
  • 1-2 tsp lemon juice To brighten the dish.

Method
 

Preparation
  1. Marinate chicken with turmeric, chili powder, some salt, half the black pepper, and ginger garlic paste. Let it rest for 15 to 30 minutes.
Cooking
  1. Heat oil in a wide pan. Add curry leaves and green chili if using. Stir in the onions with a pinch of salt and cook until soft and lightly golden.
  2. Add the marinated chicken and cook on medium heat. Stir occasionally until the chicken is mostly cooked.
  3. Once the chicken is nearly done, add coriander powder, cumin powder, remaining black pepper, and the tomato if using. Cook uncovered until the mixture is dry.
  4. Finish with a pinch of garam masala, turn off the heat, and squeeze lemon juice over the top.
  5. Taste and adjust salt and pepper before serving.

Notes

Serve with rice, roti, dosa, or inside a wrap with onions and yogurt. Leftovers taste even better the next day.