Restaurant Style Chicken Chukka recipe – Malabar Specialty
Chukka means dry fry and not deep fried chicken is everybody’s favourite at home and I try to make a different variety each time and this chicken chukka goes well with ghee rice or jeera rice, as well as Kerala parottas.
This is a pretty famous dish in South India. This dish is served hot immediately. I prefer cooking this in an iron kadai, as it enhances that taste of the dish.
The chicken is well coated, with flavourful fried onion masala, and each bite will make you crave for more.
There is no elaborate cooking, and this is perfect for lazy weekend meals. With basic ingredients that are easily available in our pantry you can make delicious chicken in a few minutes. Fried onions enhance the taste in this recipe. Thinly sliced onions are deep-fried, till crispy golden, and it adds a mild caramelised sweetness to the chicken.
Do try this easy and simple recipe and leave a comment in the comment box below. Do not forget to like, share and subscribe.
List of Ingredients
500 gms Chicken
2 tsp Kashmiri Chilli powder
1 tsp Spicy Chilli power
1 tsp Turmeric power
Salt as per taste
2 tsp Coriander powder
1 tsp Chilli flakes
Oil as required
2 tsp Ginger garlic paste
1 tsp Pepper powder
2 tsp Fennel seeds powder (Sauf)
2 Onions
1 Tomato
2-3 Green chillies
