Restaurant Style Chicken Chukka | എത്ര കഴിച്ചാലും മതിവരാത്ത ചിക്കൻ ചുക്ക | Bachelors Special Recipe

Inooty's Kitchen

Chicken chukka is a dry chicken side dish item prepared commonly in south India by cooking chicken pieces tenderly with traditional spices in a kadai.

The chicken pieces are not cooked in a pressure cooker but cooked in medium temperature using kadai with spices. Cook this whole recipe in low to medium flame without adding any water. Wash chicken pieces thoroughly, drain completely and keep aside. You can see water releases from chicken pieces in a while. Use this chicken water when adding the pieces.

The secret of cooking farm/broiler chicken lies in cooking the pieces juicy and tender. So try to use kadai method always instead of a pressure cooker for gravy, dry and curry varieties. Small/medium size chicken pieces take only 8-10 minutes to get cooked and never pour water immediately after adding the pieces in the masala. Allow 30 minutes for the pieces to absorb all the spices. In this chukka recipe, I did not use any extra water as my pieces are of medium size.

This chicken chukka recipe tastes better with bone pieces, but you can cook with boneless chicken also and when using boneless pieces, reduce the cooking time. Now let see the quick video and detailed recipe.


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