Print

Chicken Varuval (Chicken Chukka)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spicy and flavorful Chicken Varuval Chicken Chukka made with roasted spices, curry leaves, and tender chicken. A delicious South Indian chicken recipe for dinner.

Ingredients

500 grams bone-in chicken (or boneless)
6 to 8 shallots or ½ cup finely chopped onions
1½ teaspoons ginger garlic paste
⅛ teaspoon turmeric powder
⅓ teaspoon sea salt (adjust to taste)
2 tablespoons sesame oil or cooking oil
1 tablespoon lemon juice
2 sprigs fresh curry leaves, divided
Spice Blend
1 tablespoon coriander seeds
¾ teaspoon cumin seeds
4 cloves
1-inch cinnamon stick
2 green cardamom pods
¼ to ½ teaspoon black peppercorns
1 teaspoon fennel seeds
4 dried red chilies
1 tablespoon dried unsweetened coconut
1 tablespoon roasted gram (or 8–10 cashews or 3 tablespoons almond flour)

Instructions

Prepare the spice blend:
Heat a pan over medium heat and dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon, and black peppercorns until aromatic and crunchy.
Add 1 sprig curry leaves, dried coconut, and roasted gram. Roast for another minute until the curry leaves turn crisp.
Cool completely and grind into a fine powder.
Finely chop or pulse the onions in a food processor.
Temper the aromatics:
Heat oil in a pan. Add remaining curry leaves and onions. Sauté until light golden and the raw smell disappears, about 5 minutes.
Add ginger garlic paste and sauté for 40–50 seconds until fragrant.
Add chicken, turmeric, and salt. Sauté on high heat until the chicken turns white, about 2–3 minutes.
Cover and cook for 3–4 minutes to allow the chicken to release moisture.
Make the chicken chukka:
Stir in the prepared spice powder and cook until the chicken is fully tender.
If the pan becomes dry, add ¼ cup hot water as needed and continue cooking.
Remove the lid and cook until excess moisture evaporates and the masala coats the chicken well.
Taste and adjust salt if needed. Stir in lemon juice before serving.
Garnish with chopped coriander leaves and serve hot.

Notes

Bone-in chicken gives the best flavor, but boneless chicken also works well.
Adjust dried chilies and pepper for desired spice level.
Fresh curry leaves add authentic South Indian flavor and aroma.
Avoid adding too much water to maintain the dry “chukka” texture.

Find it online: https://allrecipesmade.com/chicken-varuval-chicken-chukka/