Chicken Chukka

35 mins
Serves 3
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Directions

  1. 1Add coconut oil to a pan.
  2. 2Add coconut oil to a pan.
  3. 3Add coconut oil to a pan.
  4. 4Add finely chopped onions to the pan.
  5. 5Add finely chopped onions to the pan.
  6. 6Add finely chopped onions to the pan.
  7. 7Give the onions a stir.
  8. 8Give the onions a stir.
  9. 9Give the onions a stir.
  10. 10Add fresh curry leaves to the pan.
  11. 11Add fresh curry leaves to the pan.
  12. 12Add fresh curry leaves to the pan.
  13. 13Add green chilies to the pan.
  14. 14Add green chilies to the pan.
  15. 15Add green chilies to the pan.
  16. 16Stir the ingredients in the pan, ensuring the onions are sweated and translucent, not browned.
  17. 17Stir the ingredients in the pan, ensuring the onions are sweated and translucent, not browned.
  18. 18Stir the ingredients in the pan, ensuring the onions are sweated and translucent, not browned.
  19. 19Add diced chicken thighs to the pan once the onions are translucent.
  20. 20Add diced chicken thighs to the pan once the onions are translucent.
  21. 21Add diced chicken thighs to the pan once the onions are translucent.
  22. 22Add turmeric powder to the chicken.
  23. 23Add turmeric powder to the chicken.
  24. 24Add turmeric powder to the chicken.
  25. 25Add Kashmiri red chili powder to the chicken.
  26. 26Add Kashmiri red chili powder to the chicken.
  27. 27Add Kashmiri red chili powder to the chicken.
  28. 28Stir and pan-roast the chicken until it's seared from all sides to lock in the juices.
  29. 29Stir and pan-roast the chicken until it's seared from all sides to lock in the juices.
  30. 30Stir and pan-roast the chicken until it's seared from all sides to lock in the juices.
  31. 31Add salt to the chicken.
  32. 32Add salt to the chicken.
  33. 33Add salt to the chicken.
  34. 34Add a splash of water to the chicken.
  35. 35Add a splash of water to the chicken.
  36. 36Add a splash of water to the chicken.
  37. 37In a heavy-bottomed roasting pan, add coriander seeds.
  38. 38In a heavy-bottomed roasting pan, add coriander seeds.
  39. 39In a heavy-bottomed roasting pan, add coriander seeds.
  40. 40Add fennel seeds to the pan.
  41. 41Add fennel seeds to the pan.
  42. 42Add fennel seeds to the pan.
  43. 43Add cumin seeds to the pan.
  44. 44Add cumin seeds to the pan.
  45. 45Add cumin seeds to the pan.
  46. 46Add cloves to the pan.
  47. 47Add cloves to the pan.
  48. 48Add cloves to the pan.
  49. 49Add cinnamon to the pan.
  50. 50Add cinnamon to the pan.
  51. 51Add cinnamon to the pan.
  52. 52Add a couple of bay leaves to the pan.
  53. 53Add a couple of bay leaves to the pan.
  54. 54Add a couple of bay leaves to the pan.
  55. 55Add green cardamom to the pan.
  56. 56Add green cardamom to the pan.
  57. 57Add green cardamom to the pan.
  58. 58Add black peppercorns to the pan.
  59. 59Add black peppercorns to the pan.
  60. 60Add black peppercorns to the pan.
  61. 61Add fresh curry leaves to the pan.
  62. 62Add fresh curry leaves to the pan.
  63. 63Add fresh curry leaves to the pan.
  64. 64Add dried red chilies to the pan.
  65. 65Add dried red chilies to the pan.
  66. 66Add dried red chilies to the pan.
  67. 67On a very low flame, toast the spices until a nice aroma is released.
  68. 68On a very low flame, toast the spices until a nice aroma is released.
  69. 69On a very low flame, toast the spices until a nice aroma is released.
  70. 70Remove the toasted spices from the pan and let them cool down.
  71. 71Remove the toasted spices from the pan and let them cool down.
  72. 72Remove the toasted spices from the pan and let them cool down.
  73. 73Grind the cooled spices to a fine powder.
  74. 74Grind the cooled spices to a fine powder.
  75. 75Grind the cooled spices to a fine powder.
  76. 76Add the ground aromatic masala into the chicken.
  77. 77Add the ground aromatic masala into the chicken.
  78. 78Add the ground aromatic masala into the chicken.
  79. 79Stir the chicken well to mix the spices into the sauce.
  80. 80Stir the chicken well to mix the spices into the sauce.
  81. 81Stir the chicken well to mix the spices into the sauce.
  82. 82Bring the sauce to a simmer.
  83. 83Bring the sauce to a simmer.
  84. 84Bring the sauce to a simmer.
  85. 85Cover the pan with a lid, set the gas to the lowest setting, and let it simmer for about 5 to 6 minutes.
  86. 86Cover the pan with a lid, set the gas to the lowest setting, and let it simmer for about 5 to 6 minutes.
  87. 87Cover the pan with a lid, set the gas to the lowest setting, and let it simmer for about 5 to 6 minutes.
  88. 88Add ginger-garlic paste to the chicken.
  89. 89Add ginger-garlic paste to the chicken.
  90. 90Add ginger-garlic paste to the chicken.
  91. 91Give it a stir.
  92. 92Give it a stir.
  93. 93Give it a stir.
  94. 94Bring the sauce to a simmer again.
  95. 95Bring the sauce to a simmer again.
  96. 96Bring the sauce to a simmer again.
  97. 97Cover the pan with a lid, put the gas setting to lowest, and let it cook on a low flame for about 5 to 6 minutes.
  98. 98Cover the pan with a lid, put the gas setting to lowest, and let it cook on a low flame for about 5 to 6 minutes.
  99. 99Cover the pan with a lid, put the gas setting to lowest, and let it cook on a low flame for about 5 to 6 minutes.
  100. 100Uncover the pan after about 6 minutes.
  101. 101Uncover the pan after about 6 minutes.
  102. 102Uncover the pan after about 6 minutes.
  103. 103Stir the chicken.
  104. 104Stir the chicken.
  105. 105Stir the chicken.
  106. 106Add freshly chopped coriander leaves to finish off the dish.
  107. 107Add freshly chopped coriander leaves to finish off the dish.
  108. 108Add freshly chopped coriander leaves to finish off the dish.
  109. 109Stir to combine the coriander leaves.
  110. 110Stir to combine the coriander leaves.
  111. 111Stir to combine the coriander leaves.

Ingredients

  • 3 tablespoons coriander seeds
  • 3 tablespoons coriander seeds
  • 3 tablespoons coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cumin seeds
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 inches cinnamon sticks
  • 2 inches cinnamon sticks
  • 2 inches cinnamon sticks
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 5 green cardamom
  • 5 green cardamom
  • 5 green cardamom
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 15 fresh curry leaves
  • 15 fresh curry leaves
  • 15 fresh curry leaves
  • 2 dried red chillies
  • 2 dried red chillies
  • 2 dried red chillies
  • 4 tablespoons coconut/vegetable oil
  • 4 tablespoons coconut/vegetable oil
  • 4 tablespoons coconut/vegetable oil
  • 1 medium-sized onion (finely chopped)
  • 1 medium-sized onion (finely chopped)
  • 1 medium-sized onion (finely chopped)
  • 2 green chillies (sliced and seeds removed)
  • 2 green chillies (sliced and seeds removed)
  • 2 green chillies (sliced and seeds removed)
  • 450 g diced chicken thighs
  • 450 g diced chicken thighs
  • 450 g diced chicken thighs
  • 2 teaspoons turmeric powder
  • 2 teaspoons turmeric powder
  • 2 teaspoons turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Kashmiri red chilli powder
  • 2 tablespoons fresh ginger and garlic paste
  • 2 tablespoons fresh ginger and garlic paste
  • 2 tablespoons fresh ginger and garlic paste
  • to taste salt
  • to taste salt
  • to taste salt
  • as required warm water
  • as required warm water
  • as required warm water
  • freshly chopped coriander leaves
  • freshly chopped coriander leaves
  • freshly chopped coriander leaves

Equipment

panheavy-bottomed roasting panplatejarblenderlid

Tips

  • To avoid browning the onions, sweat them until translucent and cook them with the chicken.
  • Pan-roast the chicken until seared from all sides to lock in the juices.
  • Toast the spices on a very low flame until you get a nice aroma, being careful not to burn them.
  • The spice mix can be ground, stored in a jar, and used for lamb, chicken, or fish curries.