Anjappar's Chettinad chicken chukka - chicken recipe

 

Anja par's Delicious Chettinad Chicken Chukka Recipe

traditional Anjappar Restaurant chef Tamilarasan brings out a great dish ‘chettinad chicken chukka’ for you, one of the best item of super delicious chettinad dishes, which is tamilnadu's traditional food recipes

Ingredients Required:

1 Kg Chicken (small pieces)
1 Onion (thin slices)
2 Cardamom
1 tsp Salt
2 Tbsp Oil

For Coconut masala:

2 Tbsp Coriander
1/4 tsp Cumin
1/4 tsp Mustard
1/2 tsp Pepper
4 Cloves
1 Pieces Cinnamon
10 Bedki chilies
6 Kashmiri chilies
1/4 tsp Turmeric
1 Onion
 4-5 flakes Garlic
1 Small Ginger
1 tsp Salt

 

 tasty Anjappar chettinad chicken chukka - chicken recipe

COMMENTARY:

now, let's see how to cook, ignite the stove

Thisis cooking oil with sesame oil and ghee according to your taste, going to be added at the end, in our style of cooking. We use more sesame oil, small onions. It will enhance the taste of the dish when you eat, you will feel the taste enriched in the mutton. we would have watched the procedure of chukka or fried chicken,

 Similarly we are going to watch how to cook chicken chukka, now the oil has dried out. drop some urad dal Anise, wood crust, Cardamom, two pieces of clove, little cheshews, dry chilly, add curry leaves after become reddish small onion, since we are doing chukka, we don't need masala more

 

 tasty Anjappar chettinad chicken chukka - chicken recipe -stage-1

Saute well and we may add little crushed garlic or small pieces of garlic as much we need in cooking especially in non-veg dishes, so that we will get more taste as well as good to health also digestion problems never will come. In our restaurants. chicken chukka plays a vital role. 

Now it has come golden red color, add a little ginger-garlic paste masala. Soon after become onions into golden red, add ginger-garlic paste masala along with a little amount of turmeric powder. Soon after sautéed the turmeric powder, add dry chili powder, since we are adding pepper-cumin powder. 

Adding little dry chilly is enough after sautéing well into golden red color, add little pieces of tomato for delicacy if required. Lemon water can be added, for those who don't want tomato, so, let us add lemon water for this.

 

 tasty Anjappar chettinad chicken chukka - chicken recipe -stage-2

Now the masala is getting ready, am adding little water, by doing so, the smell of masala completely vanishing, if not, over burnt smell from tawa will come, thus this smell can be expelled and masala shall be sauté well, you can notice, add boneless chicken pieces that we already kept sauté well when we are doing, we will notice the difference well. 

I have not added the salt yet, always when we are cooking non-veg dishes, adding salt after making masala ready seems good. We can add salt when we are doing it in the cooker. since we are doing directly on tawa, salt can be added later after the masala got ready

 tasty Anjappar chettinad chicken chukka - chicken recipe -stage-3

  This chicken chukka is the fondest of our customers and delicious food, the preparation time is also less so, we have to add water frequently, why because the sufficient water is required to boil the masala while doing mutton chukka more water shall be added, for chicken it is no need to do so. 

If you see this yourself you will notice, by expelling water you will get the dryness. The main aim of our restaurant owner is always to reach the taste and quality of the food to the customers, so, we won't compromise never and ever

Now we see the dish is reaching a dry stage, so continue it little. We can make this in a dual way since we are boneless. One way is making it as semi gravy by adding a little amount of coconut then it will well suit roti, chapati. 

Another way is the dry chukka, it will be so nice when we take along with biryani at this stage. Add pepper-cumin powder as I said early, we can add in two types, one is for those who want a little hot and can add fried and crushed chili powder.

 Another is, adding balanced pepper-cumin powder will get normal taste. Heat the powder in tawa slightly after frying and grinding will give better results. Now we see the dish is reaching a dry stage, so continue it little. 

We can make this in a dual way since we are boneless. One way is making it as semi gravy by adding a little amount of coconut then it will well suit roti, chapati. 

Another way is the dry chukka, it will be so nice when we take along with biryani at this stage. Add pepper-cumin powder as I said early, we can add in two types, one is for those who want a little hot and can add fried and crushed chili powder. Another is, adding balanced pepper-cumin powder will get normal taste. Heat the powder in tawa slightly after frying and grinding will give better results.

 

Lets see how to serve, try this in your home and enjoy!

Glistens wearing a memory 😀