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Whole
₹349.00 ₹349.00 /pack /pack
Special Price ₹225.00 ₹225.00 /pack /pack
Bone in Chicken in a spicy semi dry preparation. Chukka is the term used for this dry preparation across the state of Tamilnadu
Cooking instruction:
Unpack the Virudhunagar Chicken Chukka packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice
Cooking instruction:
Unpack the Virudhunagar Chicken Chukka packet into a bowl & mix well. Heat up a thick bottom pan or a non stick kadai. Add 1 tsp of gingelly or refined oil. When the oil is hot drop 10-12 nos of curry leaves & allow to crackle. Slide the chicken & masala into the pan. Brown on all the sides on a slow flame. When the chicken & masala is slightly browned, sprinkle 100 ml of water into the cooking pan. Cover the pan & cook for few minutes. Keep stirring the chicken on a slow flame & allow the water to reduce. Allow the masala to coat the chicken
Check for seasoning & serve hot along with Parotta or rice
Virudhunagar Chicken Chukka (500g Pack)
From a small town near Madurai- Virudhunagar, we bring you their spicy, local favourite- Chicken Chukka. Made with Bay leaves, Cloves, Fennel and Cinnamon, this dish is a sure-shot hit among foodies.
Instructions:
Empty the contents of the pouch into a bowl and mix well. Heat up a thick bottom pan or a non-stick kadai. Add 1 tsp of Sesame (Gingelly) or Refined oil. When the oil is hot, drop 10-12 Curry leaves until it crackles. Slide the Chicken and masala into the pan. Cook on a slow flame and wait till the meat turns brown on all sides. When the Chicken & masala is slightly browned, sprinkle 100 ml of water onto the meat in the pan. Allow the masala to coat the Chicken.
Cover the pan & cook for a few minutes. Stir the Chicken on slow flame and allow the water to reduce. Check for seasoning & serve hot along with Parota or Rice.
Ingredients:
Chicken small pieces, Shallots, Ginger, Garlic, Cinnamon, Cardamom, Black pepper, Tomato, and Coconut milk.
Instructions:
Empty the contents of the pouch into a bowl and mix well. Heat up a thick bottom pan or a non-stick kadai. Add 1 tsp of Sesame (Gingelly) or Refined oil. When the oil is hot, drop 10-12 Curry leaves until it crackles. Slide the Chicken and masala into the pan. Cook on a slow flame and wait till the meat turns brown on all sides. When the Chicken & masala is slightly browned, sprinkle 100 ml of water onto the meat in the pan. Allow the masala to coat the Chicken.
Cover the pan & cook for a few minutes. Stir the Chicken on slow flame and allow the water to reduce. Check for seasoning & serve hot along with Parota or Rice.
Ingredients:
Chicken small pieces, Shallots, Ginger, Garlic, Cinnamon, Cardamom, Black pepper, Tomato, and Coconut milk.
