Description
Spicy South Indian-style chicken chukka made with bold spices, curry leaves, and crushed pepper. A dry, fiery chicken dish perfect as a starter or side.
Ingredients
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500g boneless chicken thighs, cut small
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½ tsp turmeric
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1 tsp red chili powder
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½ tsp salt
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1 tbsp lemon juice or yogurt
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2 tbsp coconut oil
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1 tsp mustard seeds
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1 sprig curry leaves
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2 dried red chilies
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1 medium onion, chopped
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1 tbsp ginger-garlic paste
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1 tsp coriander powder
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½ tsp garam masala
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1 tsp crushed black pepper
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Optional: ½ tsp fennel seeds
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Fresh cilantro, to garnish
Instructions
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Marinate chicken with turmeric, chili powder, salt, and lemon juice. Rest 15–30 mins.
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Sear chicken in oil until browned. Remove and set aside.
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In the same pan, add mustard seeds, curry leaves, and chilies. Sauté onion until golden.
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Add garlic-ginger paste. Sauté. Add dry spices and toast.
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Return chicken to pan. Roast until dry, crisp, and coated in masala.
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Garnish with cilantro and serve hot.
Notes
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Use bone-in chicken for deeper flavor
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Add grated coconut for regional variation
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Adjust spice levels to taste
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Cuisine: South Indian, Spicy Chicken Recipe
Nutrition
- Calories: ~300 per serving