How long does Chettinad Chicken Chukka take?

35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.

How many people does Chettinad Chicken Chukka serve?

3. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Chettinad Chicken Chukka spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Chettinad Chicken Chukka?

500 grams Chicken Boneless Cubes, 2 Dry Red Chilli, 2 tsp Black Peppercorns, 1 tsp Cumin, 1 tsp Fennel Seeds, 3 Green Cardamom, and a few more listed on this page.

Do I need a pressure cooker for Chettinad Chicken Chukka?

No, it is cooked in an open pot.

How many calories are in Chettinad Chicken Chukka?

About 404 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Chettinad Chicken ChukkaCook

Chettinad Chicken Chukka

Name: Chettinad Chicken Chukka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian, Chettinadu, Tamil Nadu
Ingredients: 2 tsp Black Peppercorns; 1 tsp Cumin; 2 tbsp Gingelly Oil; 1 tsp Fennel Seeds; 1 inch Cinnamon; 3 Green Cardamom; 4 Cloves; 10 Cashew (half); 2 Dry Red Chilli; 1 sprigs Curry leaves; 2 Onion, Finely Chopped; 7 cloves Garlic, Finely Chopped; 1 tbsp Ginger Garlic Paste; 1 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1 Tomato, Finely Chopped; ½ cup Water; 1.25 tsp Salt; 500 grams Chicken Boneless Cubes; 2 tbsp Coriander Leaves, Finely Chopped

Also known as Chicken Chukka, Chettinad Chicken Fry, Tamilnadu Chicken Fry, Chicken Dry Fry, Chicken Dry Roast · Non-veg · Dry sides, Snacks & Starters

Dry sides Snacks & Starters High protein Gluten-free Dairy-free

Total35 min

Prep15 min

Cook20 min

Serves3

Per serving404 cal

Spicehot

Good for: Party, Rainy Day

Cook along

8 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Chettinad chicken chukka, a dry boneless chicken fry in gingelly oil with whole spices and ground pepper and cumin. Spicy, serves 3, 35 minutes, with video.

High protein

100% would make this again10 cooks

Ingredients

20 items

Cooking for3 servings

Black Peppercorns2 tsp
Cumin1 tsp
Gingelly Oil2 tbsp
Fennel Seeds1 tsp
Cinnamon1 inch
Green Cardamom3
Cloves4
Cashew (half)10
Dry Red Chilli2
Curry leaves1 sprigs
Onion, Finely Chopped2
Garlic, Finely Chopped7 cloves
Ginger Garlic Paste1 tbsp
Turmeric Powder1 tsp
Red Chilli Powder1 tsp
Tomato, Finely Chopped1
Water½ cup
Salt1.25 tsp
Chicken Boneless Cubes500 grams
Coriander Leaves, Finely Chopped2 tbsp

Contains: cashew or other tree nuts, sesame.

Nutrition

One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 3
Energy	404kcal	1212kcal
Protein	41g	124g
Carbohydrate	21g	64g
Fat	18g	53g
Fibre	6.1g	18g
Sugar	4.4g	13g

Cookd masalas for chicken boneless cubes

Method

1
In a pan, dry roast the Black Peppercorns and Cumin seeds until they are aromatic. Grind this into a powder using a mixer grinder.
Black PeppercornsCumin
2
In another pan, heat oil, add Fennel Seeds, Cinnamon, Cardamom, Cloves, Cashew Nuts and Dried Red chilli. Once the spices start spluttering and the cashews are brown, add curry leaves.
Gingelly OilFennel SeedsCinnamonGreen CardamomClovesCashew (half)Dry Red ChilliCurry leaves
3
Add the finely chopped onions, finely chopped garlic and continue to cook until the onions turn translucent.
OnionGarlic
4
Add the Ginger Garlic Paste, Turmeric Powder, Red Chilli Powder and continue to saute.
Ginger Garlic PasteTurmeric PowderRed Chilli Powder
5
Add the finely chopped tomato and saute until the tomatoes are mushy. Add some water to bring the masala together and to prevent it from burning or sticking to the pan. Season with salt.
TomatoWaterSalt
6
Add Chicken to the pan, mix well to coat the Chicken with masala. Cook the Chicken for 10 minutes by stirring in intervals or until the chicken is cooked fully.
Chicken Boneless Cubes
7
Add the ground Pepper and Cumin powder which was prepared earlier to the pan. Mix well and saute for 2 mins.
8
Add coriander leaves, mix and remove from the heat.
Coriander Leaves

Before you start

How long does Chettinad Chicken Chukka take?: 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
How many people does Chettinad Chicken Chukka serve?: 3. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Chettinad Chicken Chukka vegetarian?: No, it contains meat or fish.
Is Chettinad Chicken Chukka spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Chettinad Chicken Chukka?: 500 grams Chicken Boneless Cubes, 2 Dry Red Chilli, 2 tsp Black Peppercorns, 1 tsp Cumin, 1 tsp Fennel Seeds, 3 Green Cardamom, and a few more listed on this page.
Do I need a pressure cooker for Chettinad Chicken Chukka?: No, it is cooked in an open pot.
How many calories are in Chettinad Chicken Chukka?: About 404 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

7 notes

C
A Cookd cookSeptember 2023
Here is my try..
F
fathima AmeenMay 2025
very super thank you
S
shabreen unisaJanuary 2025
Was excellent outcome the texture, Taste really everyone loved it.
A
ArasiJuly 2024
yummy chicken 🍗
C
A Cookd cookApril 2023
Amazing but add more chili powder
C
A Cookd cookApril 2023
delicious
P
PrathikshaApril 2022
I prepared it today in desi chicken n it was sooo yummm 🤤