Kerala Hotel Style Beef Chukka | Spicy & Tasty Beef Dry Roast Recipe | How to make Beef Chukka

🥩 Kerala Hotel Style Beef Chukka | Spicy & Tasty Beef Dry Roast Recipe | How to make Beef Chukka at home


This Kerala-style hotel Beef Chukka is a flavourful South Indian dry beef preparation made with tender boneless beef, coarsely ground roasted spices, and aromatic curry leaves. The beef is pressure cooked until soft and then slow-roasted in a kadai with ginger, garlic, green chillies, and a freshly prepared chukka masala to achieve a rich, peppery, and perfectly dry finish.

This recipe follows a hotel-style South Indian cooking method and is finished with minimal oil for a glossy, robust flavour. Serve this spicy Beef Chukka with Kerala porotta, chapati, or steamed rice for a satisfying meal.

🧾 Ingredients
Marination
500 g boneless beef
½ tsp salt (adjust to taste)
½ tsp turmeric powder
1 tsp black pepper powder
A small piece (5 gms) Ginger - crushed
7 to 8 cloves (10 gms) Garlic - crushed
1 tbsp oil

For Chukka Masala Powder :
(Dry roast till aromatic & grind coarsely)
5–6 Byadgi red chillies
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp peppercorns
½ tsp methi seeds (fenugreek)
¼ tsp mustard seeds
1 sprig curry leaves

Whole spices:
1 small bay leaf
1-inch cardamom
3 cloves
2 small pieces cinnamon


Other Ingredients :

150 ml water (to add to the pressure cooker)
½ tsp fennel seeds
1 tsp Kashmiri chilli powder.
a small piece (8 gms) Ginger - crushed
15 to 18 cloves (20 gms) Garlic - crushed
2–3 green chillies (whole or slit)
1 sprig curry leaves
1 tsp garam masala powder
2 tbsp barista (fried onions) - (used sliced shallots to make barista)
1 tsp lemon juice (optional)
1 sprig of curry leaves.

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use


⭐ Pro Tips for Perfect Beef Chukka

1️⃣ Cut size matters
Cut the beef into uniform 1½–2 inch pieces. This ensures even cooking during pressure cooking and helps the beef roast evenly without drying out.

2️⃣ Don’t over-roast the spices
While dry roasting the chukka masala, keep the flame medium to low and stir continuously. Over-roasting (especially methi seeds) can make the masala bitter.

3️⃣ Reduce stock, don’t discard it
After pressure cooking, reduce excess stock to half instead of throwing it away. This keeps the beef juicy and helps the masala coat the meat better during the final roast.

4️⃣ Bloom chilli powder carefully
Always add Kashmiri chilli powder on low flame and sauté briefly. Burning it will spoil the colour and add bitterness.

5️⃣ Coarse grind is key
Grind the roasted spices coarsely, not fine. This gives Beef Chukka its characteristic dry texture and restaurant-style mouthfeel.

6️⃣ Let oil separate naturally
Do not rush the final roasting. Cook on low–medium flame until oil releases on its own — this is the sign of a perfectly done chukka.

7️⃣ Curry leaves at the end boost aroma
Adding fresh curry leaves right at the end gives a beautiful, fresh aroma without overpowering the dish.

8️⃣ Tastes even better the next day
Like most dry-roasted beef dishes, Beef Chukka tastes even better after resting for a few hours or the next day.

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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