How To Make A Delicious Chicken Chukka

For those who like an intriguing, flavourful and yet easy to prepare meal, chicken chukka is the perfect choice. With its dynamic combination of spices and succulent succulence, it promises a one-of-a-kind culinary experience.

Inspired by traditional Mughal recipes, chicken chukka is a popular dish throughout India, Pakistan and Bangladesh. But that’s not to say it’s essential to be an expert in South Asian cuisine to make it – it’s actually quite straightforward and only requires basic staples like garlic, ginger, and chilli powder.


•        1kg chicken, cut into 6-8 pieces
•        2 tablespoons of cooking oil
•        2 teaspoons each of chilli powder, turmeric, ground coriander, garam masala and paprika
•        2 large onions, chopped
•        2 teaspoons of grated garlic
•        2 teaspoons of grated ginger
•        Juice of 1 lemon
•        ¼ cup of coconut cream
•        A large handful of fresh coriander, finely chopped


1. Heat the oil in a large pot or pan. Once hot, add the chicken pieces and cook for 3 minutes on each side until lightly browned.
2. Next add the chopped onions, and cook until they soften and become lightly caramelised.
3. Add the garlic, ginger and all the spices, and fry for 1 minute.
4. Add the lemon juice, coconut cream and ½ cup of water. Cover the pot, reduce the heat and simmer for 25-30 minutes, until the chicken is cooked through.
5. Lastly, stir through the chopped coriander, and adjust the seasoning to taste.

And that’s it – chicken chukka is ready to be enjoyed! Serve as part of a delicious meal along with fragrant Basmati rice, or with Naan for a total South Asian feast.

Chicken chukka is a brilliant fusion recipe that shines a light on the complex and yet complementary flavours of South Asia. Try it next time you’re looking for something a little different – you won’t be disappointed!