Kerala Style Chicken Chukka
Kerala Chicken chukka has a distinct flavor and taste. It is aromatic, slow-roasted chicken that you can pan fry or bake in the oven. The chicken is well coated, with flavorful fried onion masala, and each bite will make you crave for more. If you have been to this space before, you might have noticed that I love experimenting with chicken. So here is one more favorite South Indian style chicken masala. Each state in South India has different variations of chicken chukka/sukka. This one is popular in the restaurant menu in Kerala. So if you want to try restaurant-style chicken chukka at home, look no further. Here is how to make it.
What is unique about chicken chukka? Well, the most important, it is a simple recipe. It is one of my go-to recipes when my family craves chicken. There is no elaborate cooking, and this is perfect for lazy weekend meals.With basic ingredients, you can make delicious chicken in under 25 minutes! The key to making delicious chicken chukka is the marinade. It is best to marinate it overnight for the flavors to develop. Fried onions are a flavor enhancer in this recipe, and you add it along with the marinade. The masala is delicious with the mild sweetness of caramelized onions, the heat from black pepper and chilies, and aromatic earthy spices. I have simplified a few steps, but there is no compromise to taste!
Are you a fan of South Indian cuisine? Do you love spicy, delicious chicken recipes from Kerala? Check out the following posts for more recipe ideas.
About the Ingredients
As I pointed out earlier, fried onions add great flavor to chicken chukka. You can use around three to four medium-sized onions. Thinly sliced onions are deep-fried, till crispy golden, and it adds a mild caramelized sweetness to the chicken. I used half of the fried onions in the chicken marinade and the rest towards the end as a garnish for a tasty crunch.
Another key pointer is the roasting of the chicken. Do not add water during the cooking process. Keep it covered till the chicken oozes out water and gets cooked. The last step is dry roasting by turning down the heat to low and sautéing in between until all the liquid evaporates and the chicken gets well coated with the onion masala. The pan-fried chicken is slightly crispy on the outside and soft and succulent on the inside. The heat is from Kashmiri chili powder, and it also adds rich color. The masala has the flavor of ginger, garlic, curry leaves, aromatic spices, and coconut oil. Chicken chukka is a great side dish with steamed rice, ghee rice, chapati, or Kerala parotta. Give this recipe a try, and let me know how it turned out for you. Enjoy!
Kerala Style Chicken Chukka- Restaurant Style Chicken Masala Fry Recipe
Chicken – 1 1/2 lb
Onions- 3 medium
Ginger garlic paste- 2 tbs
Kashimiri Chili powder- 3 tsp
(add according to spice preference)
Chilly flakes- 1 tsp (optional)
Turmeric powder- 1/2 tsp
Coriander powder- 1 tbs
Pepper powder-1/4 tsp
Garam masala- 1 tsp
Fennel seeds- 1/2 tsp
Curry leaves- 2 springs
Coconut oil- 1/2 cup
Lemon juice- 1/2 lemon
Salt to taste
Thinly slice the onions and set them aside ( use yellow or red onions). Heat oil in a pan and fry onions till crispy and golden. Drain the onions from the oil and set them aside.
Clean and cut chicken, into small bite-size pieces. If you are using chicken with bones, cut it into small pieces. Into a bowl, add chicken, ginger garlic paste, chilly powder, coriander powder, turmeric powder, and garam masala. Mix well. Into this, add half of the fried onions and mix well. Cover and marinate for at least an hour. It is best to marinate it overnight.
Heat a pan and add 2-3 tbs of oil( you can use the same oil that you used to fry the onions). Add two springs of curry leaves and half tsp fennel seeds. Saute for a few seconds and add the marinated chicken and saute on a medium flame for 2-3 minutes or till the chicken changes color. Cover and cook till the chicken is done. Remove the lid and simmer in low flame till the masala is dry and gets coated with chicken. Finally, add pepper powder, chilly flakes, rest half of the fried onions, a few curry leaves, and lemon juice. Fry in low flame for two more minutes and switch off the flame. Serve warm with ghee rice or parottas. Refrigerate leftovers in a clean dry container. It stays good for 3-4 days. Enjoy!
You might also like,
Andhra Style Green Chilli Chicken
Spicy Chicken 65/ How To Make Kerala Restaurant Style Chicken 65
Butter Chicken/Murgh Makhani
Chicken Ghee Roast/ Mangalore style Chicken Ghee Roast
Malabar Chicken Curry
Hope you will all enjoy!