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A fiery and aromatic Chettinad specialty. Tender chicken pieces are pan-roasted with a fragrant blend of freshly ground spices, curry leaves, and a generous kick of black pepper. A perfect dry curry for any meal.
Prepare the Chukka Masala Powder
Sauté the Aromatics
Cook the Chicken
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A fiery and aromatic Chettinad specialty. Tender chicken pieces are pan-roasted with a fragrant blend of freshly ground spices, curry leaves, and a generous kick of black pepper. A perfect dry curry for any meal.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 318.01 calories per serving with 31.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Roast with Masala
Garnish and Serve
Replace chicken with mutton pieces (increase cooking time and pressure cook mutton first), prawns (reduce cooking time), or hard-boiled eggs for different variations.
For a vegetarian version, use paneer, mushrooms, or baby potatoes. Sauté them until golden before adding the chukka masala.
Adjust the number of dried red chilies and black peppercorns to control the heat level. For a milder version, use Kashmiri red chilies which provide color without excessive heat.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The blend of spices like turmeric, black pepper, cloves, and cinnamon contains powerful compounds like curcumin and eugenol, which have potent anti-inflammatory and antioxidant effects.
The capsaicin from red chilies and piperine from black pepper can help to temporarily boost metabolism, aiding in calorie burning.
Spices like cumin, coriander, and turmeric, along with ginger and garlic, are known for their immune-boosting properties that help the body fight off infections.
One serving of Chicken Chukka (approximately 160g) contains around 280-320 calories, depending on the cut of chicken and amount of oil used.
Chicken Chukka can be part of a healthy diet. It is high in protein from chicken and rich in antioxidants from the various spices. However, it can be high in sodium and fat depending on the preparation. Using lean chicken and controlling the amount of oil can make it healthier.
Yes, absolutely. The heat in this dish comes from dried red chilies and black peppercorns. You can reduce the quantity of both or use a milder variety of chili like Kashmiri red chili to lower the spice level without compromising on color and flavor.
Chicken Chukka is very versatile. It pairs wonderfully with plain steamed rice and a simple dal, sambar, or rasam. It also goes well with Indian flatbreads like roti, chapati, or parotta, and can even be served as a standalone appetizer.
Yes, using bone-in chicken is highly recommended for a more flavorful and succulent result. You will need to increase the cooking time in step 3 by about 5-10 minutes to ensure the chicken is cooked through to the bone.
Store any leftover Chicken Chukka in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and become even more intense the next day. Reheat in a pan or microwave before serving.