Chettinad chicken chukka Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add the marinated chicken and cook until it turns golden brown.
• STEP 6.In a separate pan, dry roast black pepper, fennel seeds, and grated coconut.
• STEP 7.Grind the roasted spices into a fine powder.
• STEP 8.Add this spice powder to the chicken and mix well.
• STEP 9.Cook for a few more minutes until the chicken is coated with the masala.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Dry roasting the spices before grinding enhances their aroma and flavor.
• You can also add a squeeze of lemon juice at the end for a tangy twist.

Storage and Serving

• Chettinad Chicken Chukka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it as a main course dish with steamed rice, biryani, or roti.