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(full thighs, breast)
1/2 kg -
1 tsp - ginger/garlic paste
6 - green chillies, cut lengthwise
Green coriander, finely chopped
1 stem -
3 - tomatoes, medium size, pureed
2 tbsp - oil
3/4 glass - water
1 tsp -
Red Chilli powder
(according to taste)
1 tsp -
1 tsp - coriander powder
1.5 tsp - tandoori masala
1/4 tsp - red food colour
Salt to taste
How to Make Chicken Chukka
Wash the chicken thoroughly. Heat oil, and add ginger, garlic, and onions; fry till golden brown.
When done, add all the masalas except food colour. Fry it for a few seconds.
Add tomato puree, coriander, and green chillies. Fry till all the masalas are mixed well.
Add chicken and fry with masala for about 5 to 6 minutes.
Add red food colour, curry leaves, and water and let the chicken cook till tender. See that the water is completely dried.
Garnish it with green coriander leaves. Serve hot with either plain naan or boiled rice.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.