Ganesh Cookbook

Chicken Chukka

6 Servings



total time


¾ kg Chicken cut small pieces

3 Onion Big sliced long thin

½ tbsp Hot Chilly Powder

½ tbsp Kashmiri Chilly Powder

1 tbsp Pepper Powder

1 ½ tbsp Coriander Powder

½ tbsp Fennel Seeds or Powder

½ tsp Turmeric Powder

¾ tbsp Chicken Masala )or ¾ tsp Garam Masala)

1 ½ tbsp Ginger Garlic Paste

2 stem Curry Leaves

1 ½ tsp Salt

6 tbsp Cooking Oil (1:1 with Coconut Oil preferred)

2 Cardamom

2 Cloves

1 inch Cinnamon

3 Green Chilly split halves

1 Tomato Big chopped into 10-12 pieces


In a frying pan, allow cooking oil to heat up.

Fry onion until crispy brown (remove fried onion when it just pass light brown as it may still change colour even once removed).

Marinate chicken with all the powder, ginger garlic paste, 1 stem of curry leaves and fried onion.

Allow chicken to rest for at least 30 minutes.

In the same pan, reheat oil.

Add Cardamom, Cloves and Cinnamon, sauté for 10 seconds.

Then sauté Green Chilly and 1 stem of curry leaves until raw smell starts disappearing.

Add tomato and sauté until tomatoes softens.

Then add marinated chicken and mix really well.

Allow chicken to cook in medium heat covered for 5 to 7 minutes. Stir chicken occasionally during cooking.

If the chicken get too dried out, add 1/4 cup of water else, continue chicken cooking for another 10 minutes open. Stir chicken occasionally during cooking.

Once chicken is cooked, continue stir the chicken until gravy are dried and masala are well sticked into the chicken.

Chicken Chukka is ready.

6 Servings



total time
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