Spicy Dry Chicken Chukka – Fiery, Crispy & Packed with South Indian Flavor

Introduction

If you’re looking for a bold, aromatic dish that’s packed with spice and ready in no time, chicken chukka (also called chicken sukka) is the perfect dry chicken recipe. This classic South Indian dish features bite-sized chicken pieces seared until crisp, then tossed with a fragrant blend of spices, curry leaves, garlic, and pepper for an unforgettable flavor explosion.

Popular as a starter, side dish, or spicy bar snack, chicken chukka is dry-style — meaning no gravy — but loaded with heat, texture, and intense seasoning. Every bite delivers the perfect balance of crisp edges, juicy meat, and roasted spices that cling to the chicken.

Whether you’re serving it as a fiery appetizer or pairing it with rice, rasam, or paratha, this dish is the definition of crave-worthy heat.

Ingredients Overview

South Indian chicken chukka uses bold spices and a quick, dry cooking technique to build layers of flavor. Here’s what you’ll need:

Chicken:

• Boneless chicken thighs – Juicy and flavorful; cut into small bite-sized pieces.

• Or chicken with bone (optional) – For a more traditional version with deeper flavor.

• Marinate briefly for more intense flavor.

Marinade:

• Turmeric powder

• Red chili powder

• Salt

• Lemon juice or yogurt – Helps tenderize the chicken.

Spice Base:

• Oil (preferably coconut oil or sesame oil) – For authentic flavor and high-heat cooking.

• Mustard seeds

• Curry leaves – Essential for aroma and regional flavor.

• Dried red chilies (optional) – For added smoky heat.

• Onion – Finely chopped and sautéed until caramelized.

• Garlic and ginger – Crushed or minced.

Masala:

• Coriander powder

• Black pepper – Crushed or coarsely ground, the key spice in chukka.

• Garam masala or homemade chukka masala – Adds depth.

• Fennel seeds (optional) – A slight sweetness and authentic South Indian touch.

Garnish:

• Fresh cilantro

• Lime wedges

• More curry leaves (fried for extra crunch)

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, combine:

• 500g boneless chicken thighs, chopped

• ½ tsp turmeric

• 1 tsp red chili powder

• ½ tsp salt

• 1 tbsp lemon juice or plain yogurt

Mix well and set aside to marinate for 15–30 minutes. Longer if you have time.

2. Sear the Chicken

In a heavy-bottomed pan, heat 2 tbsp coconut oil.

Add marinated chicken and cook on medium-high heat until browned on all sides and almost cooked through — about 8–10 minutes.

Remove and set aside.

3. Prepare the Spice Base

In the same pan, add:

• 1 tsp mustard seeds – let them splutter

• A handful of curry leaves

• 2 dried red chilies (optional)

• 1 medium onion, finely chopped

Sauté until onions are deep golden and caramelized — about 6–8 minutes.

Add:

• 1 tbsp ginger-garlic paste or fresh minced ginger and garlic

• Sauté for another minute until raw smell fades.

4. Add Dry Spices

Lower the heat and stir in:

• 1 tsp coriander powder

• ½ tsp garam masala

• 1 tsp freshly crushed black pepper

• Optional: ½ tsp fennel seeds

Toast for 30 seconds to bloom the spices.

5. Combine & Roast

Add the seared chicken back into the pan.

Mix well so the masala coats each piece. Continue to roast on medium-high heat for another 5–7 minutes, stirring frequently, until the chicken is well-coated, slightly crisp, and dry.

If needed, sprinkle a few teaspoons of water to deglaze and keep the spices from burning.

6. Garnish & Serve

Top with chopped cilantro, fried curry leaves, or a squeeze of lime juice.

Serve hot as an appetizer or alongside rice, chapati, or rasam.

Tips, Variations & Substitutions

Tips:

• Use crushed pepper, not fine powder, for that signature chukka bite.

• Don’t overcrowd the pan – work in batches for crispy texture.

• For extra crispness, let the chicken sear undisturbed between stirs.

Variations:

• With bone-in chicken: Adds more flavor but takes longer to cook through.

• Add grated coconut at the end for a Tamil-style sukka twist.

• Add sliced green chilies if you want even more fire.

Substitutions:

• Use ghee or neutral oil if you don’t have coconut oil.

• Swap boneless thighs with chicken breast, but be careful not to overcook.

• Skip fennel or garam masala for a purist black pepper version.

Serving Ideas & Occasions

Chicken chukka is incredibly versatile — serve it up for:

Great With:

• Steamed rice + rasam or sambar

• Paratha or chapati

• As a dry starter with chutneys

Perfect For:

• Weekend snack plates or party starters

• Side dish for South Indian thali

• High-protein, low-carb dinner option

• Spicy appetizer with drinks

Nutritional & Health Notes

Chicken chukka is naturally:

• Gluten-free

• Low-carb

• High-protein

Per Serving (approx. 1 cup):

• Calories: ~300

• Protein: ~25g

• Fat: ~20g

• Carbs: ~3g

To reduce fat, use less oil and opt for chicken breast.

FAQs

Q1: Is chicken chukka the same as chicken sukka?

A: Yes — both refer to the same dry-style South Indian dish, though spice levels and techniques vary slightly across regions.

---

Q2: Can I make it less spicy?

A: Absolutely. Reduce the chili powder and black pepper to suit your taste. The flavors will still be bold.

---

Q3: What’s the best cut of chicken for this?

A: Boneless thighs give the juiciest result. Bone-in chicken works great too but takes longer.

---

Q4: How do I make it crisp?

A: Cook uncovered over medium-high heat at the end, allowing moisture to evaporate. Stir occasionally to avoid burning.

---

Q5: Can I make this ahead?

A: Yes — it reheats beautifully. Just re-fry for a few minutes to revive the crisp edges.

---

Q6: Is this dish dairy-free?

A: Yes — there’s no cream, milk, or butter. It’s naturally dairy-free and paleo-friendly.

---

Q7: Can I freeze chicken chukka?

A: Yes. Cool completely, store in an airtight container, and freeze for up to 1 month. Reheat in a pan for best texture.

Print