Some nights you want dinner to taste like you actually tried… without, you know, actually trying that hard. This Weeknight Easy Chicken Chukka is your “big flavor, low effort” answer: juicy chicken, quick onions and peppers, and a punchy spice mix that comes together fast.
It’s inspired by South Indian “chukka” style (dry-ish, spicy, and super craveable). We’re keeping it weeknight-friendly with pantry spices, one pan, and a 30-minute game plan.
Why You’ll Love This
It’s fast, bold, and flexible: you get that restaurant-style heat and savory depth in one skillet, and it pairs with basically anything (rice, roti, tortillas, even salad if you’re in a “fresh era”).
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1 1/2 tsp Kashmiri chili powder (or mild chili powder); add more for extra heat
- 1 1/2 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp lemon juice (plus wedges for serving)
- 2 tbsp neutral oil (avocado, canola, sunflower)
- 1 tsp mustard seeds
- 10–12 curry leaves (fresh is best; frozen works)
- 1 medium red onion, thinly sliced
- 1 green bell pepper (or 2 small), thinly sliced
- 2–3 green chiles, slit (optional, for heat)
- 1 tbsp ginger-garlic paste (or 1 tbsp grated ginger + 2 cloves garlic, minced)
- 2 tbsp tomato paste (or 1 small tomato, finely chopped)
- 1/4 cup water, as needed
- 1 tsp garam masala
- 2 tbsp chopped cilantro, for finishing
How to Make It
- Season the chicken. In a bowl, toss chicken with salt, pepper, turmeric, chili powder, coriander, cumin, and lemon juice. Let it hang out while you slice the onion and pepper (5 minutes is enough).
- Heat the pan. Set a large skillet over medium-high heat. Add oil. When it shimmers, add mustard seeds and let them pop for 10–20 seconds.
- Bloom the aromatics. Add curry leaves (they’ll sizzle), then add sliced onion and a pinch of salt. Sauté 3–4 minutes until the onion softens and starts to get golden at the edges.
- Add ginger-garlic. Stir in ginger-garlic paste and green chiles (if using). Cook 30–45 seconds until fragrant.
- Sear the chicken. Add the seasoned chicken in a single layer. Cook 4–5 minutes, stirring occasionally, until the outside is no longer pink and you’re getting some browning.
- Build the masala. Stir in tomato paste and cook 1 minute to take away the raw edge. If the pan looks dry, add a splash of water (1–2 tbsp) and scrape up any browned bits.
- Add peppers and cook through. Add sliced bell pepper and toss well. Reduce heat to medium, cover, and cook 6–8 minutes, stirring once or twice, until the chicken is cooked through and the peppers are tender-crisp.
- Make it “chukka.” Uncover and cook 2–3 minutes to dry it out slightly so it’s glossy, not saucy. Stir in garam masala and taste for salt and heat.
- Finish and serve. Turn off heat, add cilantro, and squeeze a little lemon over the top. Serve hot with rice, roti, naan, or tucked into wraps.
Tips for the Best Results
- Use thighs for maximum juiciness. Chicken breast works, but thighs stay tender even if you’re multitasking.
- Don’t skip the uncovered finish. That final 2–3 minutes is what makes it “chukka”-style—dry-ish, clingy, and intensely flavorful.
- Keep the heat level in your control. Use Kashmiri chili powder for color + mild heat; add green chiles or extra chili powder for more spice.
- Slice onions and peppers thin. Thin slices cook fast and blend into the chicken instead of feeling chunky.
- Tomato paste = fast flavor. It adds depth quickly; if using fresh tomato, cook it down until it’s jammy.
- Curry leaves matter. If you can get them, do it—they bring that signature South Indian vibe in seconds.
Variations
- Extra spicy “street-style”: Add 1/2 tsp crushed red pepper and an extra green chile. Finish with a tiny splash of vinegar or extra lemon.
- Coconut twist: Add 2 tbsp unsweetened shredded coconut in the last 2 minutes and toast it lightly in the pan.
- Veg-forward: Add sliced mushrooms or zucchini with the peppers; they soak up the masala beautifully.
- Protein swap: Try shrimp (cook 3–4 minutes total) or paneer (sear cubes first, then toss in at the end).
- Meal prep bowl: Serve over rice with cucumber, red onion, and a spoon of yogurt on the side for a cool contrast.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to loosen the masala, or microwave in 30-second bursts, stirring in between, until hot. The flavors get even better on day two.
FAQ
Can I really make Chicken Chukka in 30 minutes?
Yes—if you slice the onion and pepper while the chicken marinates for a few minutes. Use chicken cut into 1-inch pieces and a wide skillet so it sears quickly instead of steaming.
What’s the best cut of chicken for this weeknight version?
Boneless, skinless thighs are the most forgiving and stay juicy. If you use chicken breast, keep the pieces slightly larger and avoid overcooking during the covered simmer—pull it as soon as it’s cooked through.
I don’t have curry leaves. What can I use instead?
You can still make a delicious dish without them. Add an extra squeeze of lemon at the end and a little more cilantro. The flavor will be different (less classic “chukka”), but still really good.
How do I keep it from turning watery?
Make sure the pan is hot when you add the chicken, and don’t overcrowd it. Also, finish uncovered for a few minutes to evaporate excess moisture—this is key for that dry, clingy coating.
What should I serve with Chicken Chukka for an easy weeknight dinner?
Steamed basmati rice is the easiest. It’s also great with roti/naan, or as a wrap filling with sliced cucumbers and yogurt. If you want a quick side, do a simple onion-cucumber salad with lemon and salt.