Chicken Chukka Varuval | South Indian Chicken Roast Recipe | Spicy Chicken Chukka Fry Recipe

If you love South Indian Style Chicken Chukka Fry then this recipe is a must try. One of the best chicken chukka fry that can be served as an appetizer or as an accompaniment with Mild Pulao or Plain Biryani or with simple Rasam and Rice combo. After Purattasi Month, last month prepared this chicken fry and plain biryani for Sunday Lunch. This is similar to my Mil's chicken fry. She makes very spicy chicken fry using kuzhambu chicken(chicken pieces cooked from the kuzhambu/Chicken Gravy). At in laws place no one likes chicken served in gravy or curry, they prefer to eat deep fried chicken or chicken chukka roast. So My Mil makes chicken fry from the gravy chicken(without Coconut) and serve the plain gravy with Idli/Dosa. I like my mil's chicken varuval and it is different from my Mom's recipe. Later came to know the method and secret ingredients are homemade spice powders. I have tried this chicken fry few times and last time clicked some pictures to share here.
As I planned to make Plain Biryani / Kuska Biryani, I needed broth, so instead of preparing kuzhambu or gravy I simply boiled chicken with enough water and used boiled chicken to make this easy and spicy roast. For this chicken Roast I recommend to use Homemade Chilli Powder(with lentils &spices) or Kuzhambu Milagai Thool for authentic taste and flavor. Also use Sesame Oil or Peanut Oil. Now off to the recipe..

Chicken Chukka Varuval Recipe

Prep Time : 20 Minutes | Cook Time : 10 Minutes

Recipe Category : Sides

Serves  3-4

Ingredients
To Boil Chicken

1. Chicken   1.5 lb(cut into small pieces with or without bone)
2. Garlic  1 clove
3. Ginger small piece
4. Turmeric Powder  1/4 tsp
5. Chicken Masala Powder  1/4 tsp
6. Water   1/2 cup - 2 1/2 cup*

For Chicken Chukka

1. Onion  1 medium(finely chopped)
2. Ginger  1" piece(crushed finely)
3. Garlic  3 fat cloves(crushed finely)
4. Kuzhambu Milagai Thool   1 and 1/2 tsp**
5. Garam Masala Powder   1 tsp
6. Black Pepper Powder   1-2 tsp
7. Salt  to taste
8. Cilantro   few finely chopped
9. Oil   1/2 tbsp or less
10. Fennel seeds   1/4 tsp
11. Curry leaves   few 

Method

• First to boil chicken, in a pressure cooker or sauce pan add cleaned chicken pieces, turmeric powder, chicken masala powder, crushed garlic, ginger and water. Stir well and close the lid and cook 
• chicken until it turn soft and tender. If you want you can also pressure cook for 1 whistle.
• Meanwhile chop onions and powder pepper corns coarsely and keep everything ready for chicken chukka fry.
• Now Heat oil in a kadai, when it is hot add fennel seeds allow to splutter.
• Then add crushed ginger and garlic fry well and turn the heat to low and add kuzhambu Milagai Thool, garam masala powder, 1/2 of the black pepper powder and stir well.
• After that add onions, curry leaves and saute onions in medium heat until it is soft and translucent.
• Then add cooked chicken pieces with 1-2 tbsp of broth and add remaining pepper powder, enough salt and saute well and cook covered in medium high heat for 3 minutes.
• And then open the lid and give a nice stir and cook without lid until the moisture leaves and chicken gets nicely coated with all masala.
• If desired add more pepper powder, some curry leaves, cilantro and stir fry for a minute and switch off the stove.
• That's it...Super Spicy & Tasty Chicken Chukka Fry Ready. I served with Plain Biryani(Recipe coming soon).

Notes:
*water quantity - If you want chicken broth then add 2.5 cups of water or else 1/2 cup or less water to enough to cook chicken.
*Kuzhambu Milagai Thool - If you don't have homemade milagai thool, then use  - 1 tsp chilli powder, 1.5 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp Fennel powder.
The taste may vary from the authentic style but still you will get nice taste and falvorful chicken fry.
I added 2 tsp pepper powder in 3 steps- tempering, along with chicken and lastly with cilantro.
Add spices and pepper powder to your taste and spice level. The above is a spicy recipe, if you want you can reduce 1 tsp.
Crush Garlic and ginger finely using Mortar & Pestle or using Ammikal. Don't use ginger garlic paste.

For Vegetarian & Vegan - You can the same recipe with Paneer & Vegans try  Potato, Soya chunks, Cauliflower or Mixed Vegetable