• Preeth C.Vijay

Chettinad Chicken Chukka

Chettinad region in Tamilnadu is known for its aromatic and flavorful cuisine. One of my favorite recipe from chettinad cuisine is Chukka, Mutton and Chicken. The Chettinad Masala is freshly ground and marinated along with chicken which results in more tender, and more juicy chukka.

Freshly ground chettinad masala can be used for many number of dishes. The amount of dry red chilli can be increased as per your spice level. I would suggest to use only shallots as that gives the exact taste needed. No water is added to the recipe, as the water released from the chicken is enough to cook the chicken.


Chicken 500 gm (washed, cleaned and cut into small pieces)

Shallots 25 sliced

Ginger Garlic Paste 3 teaspoons

Kashmiri Chilli powder 1 teaspoon

Curd 2 tablespoon

Oil 100 ml

Fennel seeds 1 teaspoon

Curry leaves 2 sprigs

Lemon juice 1 teaspoon

Salt as needed

Chettinad Masala Coriander seeds 2 tablespoon

Dry red chilli 15

Pepper 1/2 tablespoon

Cumin seeds 2 teaspoon

Fennel seeds 1/2 teaspoon

Cinnamon 1 inch piece

Cloves 2

Kalpaasi a pinch

How to Start? Dry roast all the ingredients given under the “Chettinad Masala” and grind it along with a teaspoon of lemon juice and little water into a smooth paste.

Marinate the chicken with the freshly ground masala, ginger garlic paste, kashmiri chilli powder, salt for one hour.

Heat oil in the kadai and add fennel seeds. Let it crackle. Now add the shallots, curry leaves and fry for 3 to 4 minutes on high heat. Add the marinated chicken, fry for 3 minutes. Cover it with a lid and simmer the flame.

Open the lid after 15 minutes, add 2 tablespoon of curd, mix well and continue cooking on medium flame for another 10 minutes. Check for salt, add if needed.

Check if the chicken is completely cooked, and roast until the chicken is dry.

Serve hot along with rice.

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