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