Chicken chukka is a delicious and flavorful chicken roast popular in South India. Fried onions are the special ingredient that makes chicken chukka so unique from other chicken roasts.
Chicken chukka is a perfect treat for nonveg food lovers. And it goes well with appam, ghee rice, etc.
- 500 grams Chicken pieces bone-in
- 1 1/2 cups Onion sliced
- 1/2 cup Tomato chopped
- 1 number Green chilli sliced
- 2 teaspoons Ginger crushed
- 2 teaspoons Garlic crushed
- 1 teaspoon Chilli powder
- 1/2 teaspoon Kashmiri chilli powder
- 1 1/2 teaspoons Coriander powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Fennel seed powder
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Lime juice
- Pepper powder as required
- Salt to taste
- Oil for sauteing
For Fried Onion
- 1 cup Onion sliced
- Oil for deep frying
For Fried Onion
- Heat oil in a deep pan, add sliced onion, and deep fry until golden brown. Transfer it to a paper towel to drain excess oil, set it aside.
- Heat oil in a large pan, add onion, and saute until golden brown. Add ginger, garlic, and green chilli and saute until the raw smell goes.
- Add chilli powder, Kashmiri chilli powder, coriander powder, fennel seed powder, and turmeric powder, along with little water, and saute until oil separates. Add chopped tomatoes and cook until it becomes soft.
- Add chicken pieces and lime juice, mix well for a few minutes. Add the required amount of water and cook until the chicken is done and the gravy is almost thick.
- Add fried onion, gram masala, and curry leaves. Stir well until the gravy is dry or semi-dry and coated with chicken.
- Serve with appam, ghee rice, etc.
- Note - One cup = 250 ml, one teaspoon = 5 ml.