Chicken Chukka (South Indian Style)

Name: Chicken Chukka (South Indian Style)
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 kg chicken (bone-in, curry-cut pieces); 0.5 tbsp crushed garlic; 1 tsp crushed ginger; 1 tsp salt; 0.5 tbsp Kashmiri red chilli powder; 0.5 tsp turmeric powder; 1 tbsp oil; 1 tbsp thick curd (yogurt); 1 sprig curry leaves, finely chopped; 0.33 cup oil; 1 sprig curry leaves; 4 clove cloves; 4 green chillies slit; 200 g onions, finely chopped; 1 tbsp garlic, finely chopped; 1 tsp ginger, finely chopped; 300 g tomatoes, finely chopped; 0.75 tsp salt (adjust to taste); 1 tsp red chilli powder; 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 1 tbsp fennel powder (saunf); 0.25 tsp turmeric powder; 0.25 cup water; 1 tbsp lemon juice; 1 tbsp oil; 1 sprig curry leaves; 2 dried red chillies

Chicken Chukka, also known as Chicken Varuval, is a classic South Indian semi-dry chicken recipe popular across Tamil Nadu and other southern states.

In this recipe, marinated chicken is slow-cooked in a thick onion-tomato masala, generously flavoured with curry leaves and aromatic spices until the masala clings to each piece.

Across South India, Chicken Chukka is prepared in different ways—some versions use tomatoes for tang, others add fresh or roasted coconut for richness, while a few...

chicken (bone-in, curry-cut pieces)

Kashmiri red chilli powder

curry leaves, finely chopped

onions, finely chopped

garlic, finely chopped

ginger, finely chopped

tomatoes, finely chopped

salt (adjust to taste)

fennel powder (saunf)

Step 1

In a large bowl, combine the chicken with garlic, ginger, salt, Kashmiri chilli powder, turmeric, oil, curd, and chopped curry leaves.

Step 2

Mix well, cover, and marinate for at least 30 minutes. For best flavor, marinate overnight.

Step 1

Heat oil in a heavy-bottomed pan over medium heat.

Step 2

Add curry leaves, cloves, and green chillies. Sauté until aromatic.

Step 3

Add the chopped onions and cook until golden brown.

Step 4

Add garlic and ginger, and sauté until the raw smell disappears.

Step 5

Add tomatoes and salt. Cook until the tomatoes soften completely, and the oil begins to separate from the masala.

Step 6

Add red chilli powder, coriander powder, cumin powder, garam masala, fennel powder, and turmeric. Pour in water and cook for 1–2 minutes.

Step 7

Add the marinated chicken and cook on high heat, stirring, until the chicken changes color and gets well coated.

Step 8

Reduce the heat, cover, and cook, stirring occasionally, until the chicken is tender.

Step 9

Adjust seasonings, add lemon juice, and mix well.

Step 1

Heat oil in a small pan. Add curry leaves and dried red chillies, and sauté until crisp.

Step 2

Pour over the chicken and toss well. Cook uncovered for the last few minutes until excess moisture evaporates and the masala turns semi-dry.

Step 3

Turn off the heat, cover, and allow the chicken to rest for a few minutes so the flavors settle before serving.

Use bone-in chicken for maximum flavor.

Cook on low heat after adding chicken to prevent drying.

For a spicier chukka, increase the number of green chillies to taste.

Fresh curry leaves are essential for an authentic taste.

Avoid excess water—chukka should be semi-dry, not gravy-like.

A cast-iron or heavy pan gives the best chukka-style finish.

What is Chicken Chukka?

A South Indian semi-dry chicken dish from Tamil Nadu, slow-cooked in a spicy masala until it coats the chicken.

Is Chicken Chukka the same as Chicken Fry?

No. Chicken chukka is masala-based, while chicken fry is usually shallow or deep fried with minimal masala.

Which pan is best for making Chicken Chukka?

A cast-iron pan or kadai works best, but any heavy-bottomed pan is fine.

Can I make Chicken Chukka without cast-iron cookware?

Yes. Use a thick, heavy-bottomed pan and avoid thin cookware.

Why is Chicken Chukka cooked on low heat?

Low heat helps the chicken stay tender and allows the masala to cling properly.

Chicken Chukka, also known as Chicken Varuval, is a classic South Indian semi-dry chicken recipe popular across Tamil Nadu and other southern states.

In this recipe, marinated chicken is slow-cooked in a thick onion-tomato masala, generously flavoured with curry leaves and aromatic spices until the masala clings to each piece.

Across South India, Chicken Chukka is prepared in different ways—some versions use tomatoes for tang, others add fresh or roasted coconut for richness, while a few...

chicken (bone-in, curry-cut pieces)

Kashmiri red chilli powder

curry leaves, finely chopped

onions, finely chopped

garlic, finely chopped

ginger, finely chopped

tomatoes, finely chopped

salt (adjust to taste)

fennel powder (saunf)

Step 1

In a large bowl, combine the chicken with garlic, ginger, salt, Kashmiri chilli powder, turmeric, oil, curd, and chopped curry leaves.

Step 2

Mix well, cover, and marinate for at least 30 minutes. For best flavor, marinate overnight.

Step 1

Heat oil in a heavy-bottomed pan over medium heat.

Step 2

Add curry leaves, cloves, and green chillies. Sauté until aromatic.

Step 3

Add the chopped onions and cook until golden brown.

Step 4

Add garlic and ginger, and sauté until the raw smell disappears.

Step 5

Add tomatoes and salt. Cook until the tomatoes soften completely, and the oil begins to separate from the masala.

Step 6

Add red chilli powder, coriander powder, cumin powder, garam masala, fennel powder, and turmeric. Pour in water and cook for 1–2 minutes.

Step 7

Add the marinated chicken and cook on high heat, stirring, until the chicken changes color and gets well coated.

Step 8

Reduce the heat, cover, and cook, stirring occasionally, until the chicken is tender.

Step 9

Adjust seasonings, add lemon juice, and mix well.

Step 1

Heat oil in a small pan. Add curry leaves and dried red chillies, and sauté until crisp.

Step 2

Pour over the chicken and toss well. Cook uncovered for the last few minutes until excess moisture evaporates and the masala turns semi-dry.

Step 3

Turn off the heat, cover, and allow the chicken to rest for a few minutes so the flavors settle before serving.

Use bone-in chicken for maximum flavor.

Cook on low heat after adding chicken to prevent drying.

For a spicier chukka, increase the number of green chillies to taste.

Fresh curry leaves are essential for an authentic taste.

Avoid excess water—chukka should be semi-dry, not gravy-like.

A cast-iron or heavy pan gives the best chukka-style finish.

What is Chicken Chukka?

A South Indian semi-dry chicken dish from Tamil Nadu, slow-cooked in a spicy masala until it coats the chicken.

Is Chicken Chukka the same as Chicken Fry?

No. Chicken chukka is masala-based, while chicken fry is usually shallow or deep fried with minimal masala.

Which pan is best for making Chicken Chukka?

A cast-iron pan or kadai works best, but any heavy-bottomed pan is fine.

Can I make Chicken Chukka without cast-iron cookware?

Yes. Use a thick, heavy-bottomed pan and avoid thin cookware.

Why is Chicken Chukka cooked on low heat?

Low heat helps the chicken stay tender and allows the masala to cling properly.

Chicken Chukka (South Indian Style)

Stuck mid-recipe?

Ingredients

For Marination

For the Chukka Masala

For Tempering

Want to keep this recipe for later? We can email it to you!

How to make Chicken Chukka (South Indian Style)

Marinate the Chicken

Prepare the Chukka Masala

Tempering

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Leena Kohli

(@leenakohli)

Chicken Chukka (South Indian Style)

Stuck mid-recipe?

Ingredients

For Marination

For the Chukka Masala

For Tempering

Want to keep this recipe for later? We can email it to you!

How to make Chicken Chukka (South Indian Style)

Marinate the Chicken

Prepare the Chukka Masala

Tempering

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Leena Kohli

(@leenakohli)