Kerala Style Chicken Chukka (ചിക്കൻ ചുക്ക)

 

Ingredients

Free range organic chicken, 1 whole (800g)

For marinade
Lemon juice, from 1 lemon

Chili powder, 1 tsp
Turmeric powder, ½ tsp
Ginger (minced), 1 tsp

Garlic (minced), 1 tsp

Salt

For preparing chukka
Onion (finely sliced), 3 nos. or 350g
Oil, for frying
Ginger (minced), 1 tsp
Garlic (minced), 2 tsp
Curry leaves, a few
Chopped tomato, 1 no. or 130g

Turmeric powder, ¼ tsp
Kashmiri chili powder, 2 tsp
Red chili powder, 1 tsp
Garam masala, ½ tsp

Green chili (slit), 2 or 3 nos.

Pepper powder, 1 tsp
Fennel powder, ½ tsp
Salt, to taste

Preparation

• Skin and gut the chicken. Remove the fat of the chicken and cut it into pieces. Wash the chicken pieces with lemon juice and 1 tablespoon salt. Rinse with plain water twice. 
• Marinate the chicken and set aside for thirty minutes.
• Meanwhile, fry onion in an iron wok or non-stick pan until golden brown. Transfer the fried onion to a bowl.
• Retain 2 ½ tbs oil (discard the rest) and add ginger, garlic and curry leaves. Sauté for three seconds or until aroma releases.
• Add tomato and sauté for two minutes over a medium flame.
• Add turmeric powder, Kashmiri chili powder, red chili powder and garam masala, and sauté for one minute.
• Add chicken and green chili, and sauté for five minutes.
• Close the pan and cook for fifteen minutes over medium-low flame.
• Sauté occasionally to avoid the masala from sticking to the bottom.
• Add pepper powder and fennel powder and mix well.
• Check salt.
• Add fried onion and sauté again for five minutes to ensure thorough coating.
• Close the lid and cook for five minutes over low flame.
• Add a few more curry leaves and mix.
• Switch off the flame and transfer to a serving bowl.

Enjoy your tasty dish with chapatti bread or ghee rice.
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