restaurant style chicken chukka recipe / Salem hotel style chukka
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 pieces2.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 done6.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.