restaurant style chicken chukka recipe / Salem hotel style chukka

This restaurant style chicken chukka recipe is a popular Indian dish that originates from the South Indian state of Tamil Nadu. It is a dry chicken preparation with a spicy and flavorful preparation that is usually served as an appetizer or side dish with rice, dosa, idli or roti. One of the unique aspects of Chicken Chukka is the use of curry leaves, which impart a distinct flavor to the dish. Curry leaves are a staple in South Indian cuisine and are used in a variety of dishes for their aromatic and flavorful properties.Use the right blend of spices that gives Chicken Varuval its special flavor. Overall, Chicken Chukka is a flavorful and spicy

dish that is sure to satisfy those who enjoy bold and intense flavors. By following these tips, you can create a delicious and authentic Chicken Varuval that is sure to impress your family and friends.Here is a recipe for restaurant-style chicken chukka that you can try at home.

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restaurant style chicken chukka recipe / Salem hotel style chukka

INGREDIENTS;

Chicken(boneless with bone) – 1/2 kg
Oil for chukka – 5-6 tbsp
Needed salt
Turmeric powder – 1 tsp
Kadugu/mustard seeds – 1 tsp
Ginger garlic paste – 3-4 tbsp
Some chopped coriander

To roast & grind:
Oil – 1 tbsp
Pattai/cinnamon – 2 inch piece
Cloves/lavangam – 4-5
Cardamom – 3
Star Anise/nakshatra poo – 1/2of it
Marathi mokku/kapok buds – 1
Kal pasi/black stone flower – 1 piece
Sombu/fennel seeds – 11/2 tbsp
Seeragam/cumin – 1 tbsp
Cashews – 1/4 cup
Pepper – 2 tbsp
Dry red chillies – 3
Small onion – 1/2 up
Some curry leaves
Grated coconut – 1/4 cup

METHOD:

1.Clean and cut the chicken into pieces keep ready.
2.In a pan, heat 1 tbsp of oil and add & roast all the spices in the list until nice aroma comes out take out when cool grind to a paste.

3.Heat 5-6 tbsp of oil in a pan and add 1 tsp of mustard seeds. When the mustard seeds splutter, add 3-4 tbsp of ginger garlic paste and sauté, add some chopped coriander also until the raw smell disappears.
4.Add chicken and add needed salt & turmeric powder sauté. Keep the flame on medium-high and stir occasionally it cooks a little in its own juices & dries up.

6.Add the ground masala paste and with more water close lid then & there stir and cook chicken. Cook for 5-10 minutes until the chicken is well coated with the masala.when oil oozes its all done
7.Finally, add some chopped coriander leaves and mix well.

restaurant style chicken chukka recipe / Salem hotel style chukka

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Lunch, Main Course, Side Dish

Cuisine SouthIndian

Servings 4

Ingredients

  

• INGREDIENTS;

  Chicken(boneless with bone) - 1/2 kg

  Oil for chukka - 5-6 tbsp

  Needed salt

  Turmeric powder - 1 tsp

  Kadugu/mustard seeds - 1 tsp

  Ginger garlic paste - 3-4 tbsp

  Some chopped coriander

  To roast & grind:

  Oil - 1 tbsp

  Pattai/cinnamon - 2 inch piece

  Cloves/lavangam - 4-5

  Cardamom - 3

  Star Anise/nakshatra poo - 1/2of it

  Marathi mokku/kapok buds - 1

  Kal pasi/black stone flower - 1 piece

  Sombu/fennel seeds - 11/2 tbsp

  Seeragam/cumin - 1 tbsp

  Cashews - 1/4 cup

  Pepper - 2 tbsp

  Dry red chillies - 3

  Small onion - 1/2 up

  Some curry leaves

  Grated coconut - 1/4 cup

Instructions

 

• Clean and cut the chicken into small pieces

  2.In a pan, heat 1 tbsp of oil and add & roast all the spices in the list until nice aroma comes out take out when cool grind to a paste.

  3.Heat 5-6 tbsp of oil in a pan and add 1 tsp of mustard seeds. When the mustard seeds splutter, add 3-4 tbsp of ginger garlic paste and sauté, add some chopped coriander also until the raw smell disappears.

  4.Add chicken and add needed salt & turmeric powder sauté. Keep the flame on medium-high and stir occasionally it cooks a little in its own juices & dries up.

  5.Add the ground masala paste and with more water close lid then & there stir and cook chicken. Cook for 5-10 minutes until the chicken is well coated with the masala.when oil oozes its all done

  6.Finally, add some chopped coriander leaves and mix well.
  

Notes

• The spice blend is what gives Chicken Varuval its distinct flavor.
• Garnishing the Chicken Varuval with fresh coriander leaves adds a pop of color and freshness to the dish.
• Choose the right cut of chicken with bone or boneless.
• Adding curry leaves to the dish helps to enhance its flavor and aroma.

Keyword chicken, countrychicken, fry, gravy,kuzhambu,kulambu, varuval