By Aditi Saraswat
December 25, 2025
Mutton Chukka is a spicy, semi-dry South Indian-style mutton fry bursting with flavours of roasted masala. Perfect as a side dish to pair with rice, parotta, or even as a starter for those who love non-veg food.
500 g mutton pieces 2 tbsp oil 2 medium onions, finely sliced 2 tomatoes, chopped 2 tsp ginger-garlic paste 2–3 green chillies, slit 10–12 curry leaves 1 tsp turmeric powder 2 tsp red chilli powder 2 tsp coriander powder 1 tsp pepper powder 1 tsp roasted fennel powder 1 tsp garam masala Salt to taste ½ cup water Fresh coriander, chopped
Pressure cook the mutton with ½ tsp turmeric, salt, and ½ cup water in 3–4 whistles until it turns soft.
In a pan, heat 2 tbsp oil, add sliced onions, green chillies, curry leaves and sauté until they turn golden and aromatic.
Add 2 tsp ginger-garlic paste and sauté until the raw smell fades away. Add chopped tomatoes and cook until they turn soft and mushy.
Add chilli, coriander, turmeric, pepper, fennel powder, salt and roast the masala on a low flame till the oil separates.
To the masala, add the cooked mutton with a little water. Toss it on medium flame till the masala coats every piece and turns dry, slightly crispy.
Garnish with garam masala and chopped coriander. Stir once again on high flame for about 1–2 minutes. Serve hot with rice, dosa or parotta.