Anjappar Chicken Chukka | Restaurant Style Chicken Chukka (VIDEO)
Seppankizhangu Fry | Arbi Fry | Seppankizhangu Roast (VIDEO)
July 23, 2020
Broad Beans Kuzhambu | Avarai Kuzhambu (VIDEO)
August 1, 2020
Chukka is very famous in most of the restaurants. The most popular ones are mutton chukka but, in this recipe. we are going to see the process of making chicken chukka. It is a dry dish which goes excellent with biryani, roti, pulao or paratha. I learnt this recipe from a programme where the chef of Anjappar restaurant showed us how to make their style of making chicken chukka. Anjappar is very famous restaurants in Southern part of India. Whenever I go to anjappar my regular order will be mutton biryani and chicken chukka. I was super happy to learn this recipe since then we started making this very often.
This is made using boneless chicken and cooked along with a good amount of shallots and basic Indian spices which adds a beautiful flavour to the dish. The important ingredient is using gingelly oil which adds traditional flavour. Let’s take a look at the recipe.
Check out the video recipe here:
Tips to make perfect Anjappar Chicken Chukka:
- Use gingelly oil for better taste and flavour. If you don’t have gingelly oil, then use normal oil.
- Shallots give better taste but if you don’t have shallots use 2 big onions.
- If you don’t like to add tomato, then add 1 tbsp lemon juice.
- Adding curry leaves is very important.
- Adjust red chillies according to your preference.
- Try to use boneless chicken.
Here is the detailed recipe:
Take a pan, add 1 tsp cumin seeds, 5 to 6 cloves,
Then add 1 tsp fennel seeds, 4 to 5 cardamoms, 3 small cinnamon sticks and saute well.
Now add 3 red chillies, 2 sprigs curry leaves,
Then 1 cup shallots, 1 small ginger (finely chopped)
Now add 4 garlic cloves (finely chopped) and cook for a few minutes. Then add 1 tbsp ginger garlic paste and saute for few minutes to remove raw smell.
Now add 1 tomato and mix well.
Then add salt to taste, 1 tsp turmeric, 1 tbsp chilli powder and mix really well.
Add little water and cook until tomatoes are soft. Now add 350 gms boneless chicken and mix with the masala.
Cook for 6 to 8 minutes. Now add handmade cumin pepper powder and mix well with the chicken.
Cook for few minutes and add 1 tsp ghee (optional) and mix well. switch off the flame when you reach the right consistency.
Serve Anjappar Chicken Chukka with Biryani, Roti or Dosai
Boneless chicken cooked with basic Indian spice, shallots and tomato to make a dry curry which goes well with biryani, roti or dosai.
Ingredients
- For Handmade Powder:
- Cumin Seeds – 1 tbsp
- Peppercorns – 1 tbsp
- Other Ingredients:
- Boneless Chicken – 350 gmss
- Shallots - 1 cup
- Tomato - 1 number (finely chopped)
- Fennel Seeds – 1 tbsp
- Cumin Seeds - 1 tsp
- Cloves - 5 to 6 numbers
- Fennel Seeds - 1 tsp
- Cardamom - 4 to 5 numbers
- Cinnamon - 3 small pieces
- Red Chillies - 3 to 4 numbers
- Curry Leaves - 2 sprigs
- Ginger - 1 small piece (finely chopped)
- Garlic - 4 cloves (finely chopped)
- Ginger Garlic Paste - 1 tbsp
- Turmeric – 1 tsp
- Chilli Powder – 1 tbsp
- Salt, to taste
- Gingelly Oil
Method
- Take 1 tbsp cumin seeds and 1 tbsp peppercorns and dry roast for few minutes and grind it to a smooth powder.
- 1. Take a pan, add 1 tsp cumin seeds, 5 to 6 cloves, 1 tsp fennel seeds, 4 to 5 cardamoms, 3 small cinnamon sticks and saute well.
- 2. Now add 3 red chillies, 2 sprigs curry leaves, 1 cup shallots, 1 small ginger (finely chopped), 4 garlic cloves (finely chopped) and cook for few minutes.
- 3. Then add 1 tbsp ginger garlic paste and saute for few minutes to remove raw smell.
- 4. Now add 1 tomato and mix well.
- 5. Then add salt to taste, 1 tsp turmeric, 1 tbsp chilli powder and mix really well.
- 6. Add little water and cook until tomatoes are soft.
- 7. Now add 350 gms boneless chicken and mix with the masala.
- 8. Cook for 6 to 8 minutes.
- 9. Now add handmade cumin pepper powder and mix well with the chicken.
- 10. Cook for few minutes and switch off the flame when you reach the right consistency.
Notes
1. Use gingelly oil for better taste and flavour. If you don’t have gingelly oil, then use normal oil.
2. Shallots gives better taste but if you don’t have shallots use 2 big onions.
3. If you don’t like to add tomato, then add 1 tbsp lemon juice.
4. Adding curry leaves is very important.
5. Adjust red chillies according to your preference.
6. Try to use boneless chicken.
