If you’re craving something cozy, spicy, and deeply flavorful without doing the most, this Easy Chicken Chukka is your move. “Chukka” is that South Indian-style dry stir-fry where the chicken gets coated in a bold masala, then finished until it’s juicy, slightly crisp at the edges, and basically impossible to stop picking at.
This version keeps things weeknight-friendly: simple ingredients, one pan, and big Chennai-style energy. Serve it with rice, dosa, chapati, or just eat it straight from the skillet (no judgment).
Why You’ll Love This
It’s fast, packed with punchy South Indian flavors (black pepper, curry leaves, fennel, ginger-garlic), and the “dry” finish means the chicken clings to the masala instead of swimming in sauce—so every bite hits.
Ingredients
- 1 1/2 lb (680 g) boneless chicken thighs (or breast), cut into small bite-size pieces
- 2 tbsp lemon juice (or vinegar)
- 1 tsp salt, plus more to taste
- 1/2 tsp turmeric powder
- 1 1/2 tsp Kashmiri chili powder (for color) or regular chili powder (for more heat)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tbsp oil (coconut oil preferred; any neutral oil works)
- 1 tsp fennel seeds
- 1/2 tsp black mustard seeds (optional but classic)
- 10–12 curry leaves (fresh preferred; dried works in a pinch)
- 1 medium onion, finely sliced
- 1 tbsp ginger-garlic paste (or 1 tbsp minced garlic + 1 tsp minced ginger)
- 2–3 green chilies, slit (optional)
- 1 medium tomato, finely chopped (optional, for a slightly jammy masala)
- 1 1/2 tsp freshly cracked black pepper (adjust to taste)
- 1/2 tsp garam masala
- 2 tbsp grated coconut (optional but very South Indian)
- 2 tbsp chopped cilantro, for finishing
How to Make It
- Marinate the chicken. In a bowl, mix chicken with lemon juice, salt, turmeric, chili powder, coriander, and cumin. Toss well and let it sit for 15–30 minutes (even 10 minutes helps).
- Start the tempering. Heat oil in a wide skillet or sauté pan over medium-high. Add fennel seeds and mustard seeds (if using). When they sizzle, add curry leaves (stand back—they can splatter).
- Cook the onions. Add sliced onions and a pinch of salt. Sauté 6–8 minutes until softened and starting to turn golden at the edges.
- Add aromatics. Stir in ginger-garlic paste and green chilies (if using). Cook 1–2 minutes until the raw smell fades.
- Build the masala. Add chopped tomato (if using) and cook 3–4 minutes until it breaks down and looks jammy. Scrape the pan as you go—those browned bits are flavor.
- Cook the chicken. Add the marinated chicken and spread it out in an even layer. Cook 4–5 minutes, stirring occasionally, until the outside turns opaque and lightly browned.
- Cover and finish cooking. Reduce heat to medium, cover, and cook 8–10 minutes, stirring once or twice. The chicken will release moisture—totally normal.
- Make it “chukka” (dry). Uncover, raise heat to medium-high, and cook 5–8 minutes, stirring often, until the moisture evaporates and the masala coats the chicken. Add black pepper and garam masala in the last 2 minutes.
- Final touch. Stir in grated coconut (if using) for 1 minute, then turn off heat. Finish with cilantro. Taste and adjust salt, pepper, and lemon if needed.
Tips for the Best Results
- Use a wide pan. Crowding = steaming. A wider skillet helps the moisture evaporate so you get that dry, clingy masala.
- Thighs stay juicier. Chicken breast works, but thighs are more forgiving when you’re reducing the masala to a dry finish.
- Freshly cracked pepper matters. This dish leans into peppery heat—pre-ground pepper won’t hit the same.
- Don’t rush the onions. Golden onions add sweetness and depth that balances the spice.
- Add coconut at the end. If you’re using grated coconut, stir it in right at the finish so it stays fragrant and doesn’t dry out.
- Control heat two ways. Use Kashmiri chili for color + mild heat, then adjust spice with black pepper and green chilies.
Variations
- Chicken Chukka with bell peppers: Add 1 cup thinly sliced bell pepper when you uncover the pan, then sauté until slightly tender-crisp.
- Extra curry-leaf forward: Add another small handful of curry leaves at the end and sauté 30 seconds for a fresh, aromatic finish.
- Chettinad-ish twist: Add 1/2 tsp ground fennel + 1/2 tsp paprika and a pinch of cinnamon with the pepper for a deeper spice profile.
- Make it dairy-free (already is): This recipe is naturally dairy-free; just stick with coconut or neutral oil.
- Swap the protein: Try the same method with shrimp (cook uncovered, 4–6 minutes total) or paneer (add at the very end to avoid breaking).
Storage & Reheating
Store Chicken Chukka in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a tiny splash of water (1–2 tbsp) to loosen the masala, then cook until hot and dry again; microwave works too, but the pan brings back the best texture.
FAQ
What is Chicken Chukka supposed to taste like?
Chicken Chukka is a dry, spicy South Indian stir-fry where the chicken is coated in a peppery, curry-leaf-and-fennel-scented masala. It’s bold, a little smoky from pan browning, and not saucy—more like “masala crust” on each piece.
Can I make this without curry leaves?
Yes, but it won’t taste as classic. If you don’t have curry leaves, add a little extra fennel and black pepper, and finish with cilantro plus a squeeze of lemon to brighten it up. If you can find dried curry leaves, use them (they’re still better than none).
My chicken released a lot of water—did I mess up?
Nope, that’s normal, especially with thighs. Just uncover and cook on medium-high, stirring often, until the moisture evaporates and the masala clings. A wide pan makes this step way faster.
How spicy is this recipe, and how do I adjust it?
As written, it’s medium to medium-hot depending on your chili powder. For milder: use Kashmiri chili powder, skip green chilies, and reduce black pepper to 3/4 tsp. For hotter: add another slit green chili, increase pepper, or add a pinch of cayenne at the end.
What should I serve with Chicken Chukka?
It’s amazing with steamed rice and rasam or sambar, but it also pairs well with dosa, idli, chapati, or parotta. For a quick meal, serve it with lemon rice or curd rice to balance the spice.