Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1 kg chicken (cut into small pieces), 1 tbsp yogurt, 1 tsp salt, and 1/8 tsp turmeric powder. Mix well with your hands to ensure all chicken pieces are coated. Cover and let it marinate for at least 30 minutes. This helps in tenderizing the chicken.

2. 2.Prepare Fried Onions

   Thinly slice 5 medium onions. Heat oil for deep frying in a kadai. Once hot, add the sliced onions in batches and fry until they turn golden brown and crispy. Stir continuously to ensure even frying. Remove the fried onions and spread them on a plate to cool and crisp up. Once cooled, crush them gently with your hands.

3. 3.Sauté Aromatics and Spices

   Heat 2 tbsp coconut oil in a pan. Add 2 tbsp crushed garlic, 1/2 tbsp crushed ginger, 2 slit green chilies, and a handful of curry leaves. Sauté until the garlic and ginger change color and become fragrant. Then, add 1 tbsp Kashmiri chili powder, 1 tbsp coriander powder, and 1 tsp garam masala powder. Sauté for about 30 seconds to 1 minute until the raw smell of the spices disappears and the mixture turns a deep red color.

4. 4.Cook Tomatoes

   Add 3 chopped medium tomatoes and salt to taste (remembering the chicken is already salted) to the pan. Mix well. Cover the pan and cook on low heat for 10 minutes, or until the tomatoes soften completely and form a paste-like consistency. Stir occasionally to prevent sticking.

5. 5.Add Chicken and Cook

   Increase the flame slightly and add the marinated chicken to the tomato-spice mixture. Mix thoroughly for about 1 minute, ensuring the chicken is well coated with the masala. Cover the pan again and cook for 15 minutes on medium-low heat until the chicken is tender and has released its juices. Stir once or twice during this cooking time.

6. 6.Incorporate Fried Onions and Final Spices

   Once the chicken is cooked and tender, add the crushed fried onions to the pan. Mix well, allowing the onions to absorb the moisture and thicken the gravy. Continue to stir and cook for 3-4 minutes until the masala coats the chicken pieces well. Then, add 1/2 tsp fennel powder and 1 tsp black pepper powder. Mix thoroughly.

7. 7.Finish and Serve

   Turn off the flame. Add fresh curry leaves to the chicken chukka and give it a final good mix. The Chicken Chukka is now ready to be served hot. It pairs excellently with ghee rice, chapati, or porotta.