Easy Chicken Chukka Recipe
This Easy Chicken Chukka Recipe is a flavorful, dry-style Indian chicken dish made with aromatic spices, caramelized onions, and juicy chicken pieces. Perfect for busy weeknights, it’s quick, bold, and irresistibly delicious — a true must-try for lovers of spicy, savory meals.
Ingredients
For Chicken & Marinade:
- 800 g boneless chicken thighs cut into 1–1.5 inch pieces
- 1 tbsp plain yogurt or buttermilk
- 1 tsp lemon juice
- ½ tsp salt
For Dry Spice Mix (Masala):
- 1½ tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder adjust to taste
- ½ tsp turmeric powder
- ½ tsp black pepper freshly cracked
- 1 tsp roasted fenugreek leaves kasuri methi, optional
For Cooking & Aromatics:
- 3 tbsp oil vegetable or sunflower
- 1 medium onion thinly sliced
- 6 –8 garlic cloves minced or sliced
- 1- inch piece fresh ginger minced or julienned
- 2 –3 green chilies slit (optional)
- 1 medium tomato finely chopped (optional)
- 1 small bunch curry leaves optional
- Fresh cilantro chopped (for garnish)
- Lemon wedges to serve
Optional Finish:
- 1 tsp butter or ghee
- 1 tsp extra black pepper
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine chicken pieces with yogurt, lemon juice, and salt. Mix well and let marinate for 10–20 minutes while you prep the other ingredients.
Step 2: Prepare the Spice Mix
- Combine coriander, cumin, garam masala, chili powder, turmeric, and black pepper in a small bowl. Set aside.
Step 3: Sear the Chicken
- Heat 2 tbsp oil in a heavy skillet or cast-iron pan over medium-high heat. Pat chicken pieces dry and sear in a single layer for 2–3 minutes per side until golden brown. Remove and set aside.
Step 4: Cook Onions & Aromatics
- In the same pan, add 1 tbsp oil and sliced onions with a pinch of salt. Cook until deep golden brown (8–10 minutes). Add garlic, ginger, and green chilies; sauté for another 30–60 seconds until fragrant.
Step 5: Add Spices & Tomato
- Add the dry spice mix to the pan and stir for 30 seconds. Add chopped tomato (if using) and cook until soft and the oil begins to separate from the masala.
Step 6: Combine & Finish
- Return chicken to the pan, stirring well to coat with masala. Reduce heat to medium-low, cover, and cook for 6–8 minutes until chicken is cooked through. Uncover and cook on high heat for 2 minutes to crisp the edges.
Step 7: Garnish & Serve
- Sprinkle kasuri methi, add a touch of ghee or butter, and garnish with fresh cilantro and lemon juice. Serve hot with rice, naan, or roti.
Notes
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
- Reheating: Reheat in a skillet for best texture; avoid microwaving too long.
- Variations: Add coconut and fennel for a South Indian twist.
- Use more black pepper for a Chettinad-style flavor.
- Skip tomatoes for a drier, crispier version.
- Tip: For best sear, use a heavy-bottomed pan and avoid overcrowding.