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Chicken Chukka - front

Chicken chukka dry | Chettinad chicken sukka recipe

Chicken chukka is a dry chicken side dish item prepared commonly in south India by cooking chicken pieces tenderly with traditional spices in a kadai. This recipe is roughly adapted from anjappar’s chettinad chicken sukka style.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 300 kcal



  • 1/2 kg chicken
  • 2 tbsp cooking oil
  • 1 tsp fennel seeds
  • 1 inch cinnamon stick
  • 3 cloves
  • 4 Red Chillies
  • 12 shallots or two big onions
  • 1 tomato
  • 1 tbsp ginger garlic paste
  • Few curry leaves
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp ghee optional
  • Few coriander leaves



  • Wash chicken pieces drain and keep aside.
  • Peel and chop onions finely.
  • Prepare ginger garlic paste (1 inch Ginger plus 6 garlic pods).
  • Rinse and chop tomato.

Recipe to make chicken chukka:

  • Heat oil in a pan; add fennel seeds Cinnamon and cloves.
  • Sauté in oil to get nice Aroma.
  • Split Red Chillies and add them in the kadai.
  • Add finely chopped onions. Roast the onions to brown color.
  • When onions turn to golden brown color add ginger garlic paste. Fry ginger garlic paste to remove the raw flavor.
  • Add turmeric powder, mix with onions.
  • Now add chopped tomato, try until soft.
  • Add red chilli powder and coriander powder.
  • Now add washed and drained chicken pieces, mix them evenly with the masala.
  • Keep the temperature low; close with lid for 5 to 8 minutes.
  • Open and stir once in between and close again.
  • After 8 to 10 minutes the chicken is almost cooked with its own water.
  • Now add pepper powder, mix with the chukka masala.
  • Keep in medium flame, cook chicken for five more minutes till all the water absorbed into the chicken pieces as you see in the picture.
  • Now chicken is done and oil separates on top.
  • Garnish with a teaspoon of ghee and coriander leaves. Adding ghee is optional to give enhanced Aroma.
  • Chettinad style chicken sukka is ready to serve. Serve with plain hot rice, dosa or roti.


1. Use chicken with bones for this recipe for better taste.
2. Small onions give an excellent taste to this Chukka but if you don't get shallots use big onions.
3. Adjust Spice level based on your liking.
4. Do not cook chicken more than 12 minutes. If the pieces are small in size it will take only 8 to 10 minutes to cook. Over cooking may result in rubbery texture.
5. Cook this recipe in low to medium flame without adding water. Chicken can cook with its own water.


Calories: 300kcal
Keyword chicken chukka, chicken sukka
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