This Chicken Varuval (Chicken Chukka) is a bold, spicy South Indian stir-fry made Chettinad-style with freshly roasted and ground masala. Tender bone-in chicken is cooked down with onions, curry leaves, and a fragrant spice blend until the masala clings to each piece—giving you that classic chicken chukka varuval texture: dry, glossy, and intensely flavorful. It’s perfect with steamed rice and rasam, sambar, ghee rice, chapati, or dosa. If you love spicy Indian chicken recipes, Chettinad chicken fry, or easy skillet chicken chukka for family meals or weekends, this recipe deserves a spot on your “must-try” list and your Pinterest boards.
table of contents
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 3
Ingredients List
Chicken & Base
- 500 g bone-in chicken (or boneless pieces)
- 6–8 shallots, finely chopped
- or ½ cup finely chopped yellow/Indian onions
- 1½ tsp ginger-garlic paste
- or 1 tsp grated ginger + 1 tsp grated garlic
- ⅛ tsp turmeric powder
- ⅓ tsp sea salt (adjust to taste)
- 2 tbsp sesame oil (or any cooking oil of choice)
- 1 tbsp lemon juice
- 2 sprigs fresh curry leaves, divided (pat dry)
Masala Powder (Dry Roast & Grind)
- 1 tbsp coriander seeds
- ¾ tsp cumin seeds
- 4 cloves
- 1-inch cinnamon piece
- 2 green cardamom pods
- ¼–½ tsp black peppercorns
- 1 tsp fennel seeds (saunf)
- 4 dried red chilies
- or ½–¾ tsp chili powder
- 1 tbsp dried coconut (unsweetened shredded)
- 1 tbsp roasted gram
- or 8–10 cashews
- or 3 tbsp almond flour
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Heavy-bottomed pan or wide skillet
- Small pan for dry roasting spices
- Spice grinder or small mixer jar
- Cutting board & sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Small bowl for masala
Step-by-Step Beginner-Friendly Instructions
1. Make the Spice Blend (Masala Powder)
- On medium heat, dry roast:
- Dried red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon, and black peppercorns.
- Roast until fragrant and lightly crisp, stirring often so they don’t burn.
- Add 1 sprig curry leaves, dried coconut, and roasted gram (or cashews/almond flour).
- Toast for another 1 minute, until curry leaves turn crisp.
- Cool completely, then grind to a fine powder. Set aside.
2. Prep the Onions & Chicken
- Finely chop or pulse the shallots/onions in a chopper.
- Rinse chicken, drain well, and keep ready.
3. Temper & Sauté the Base
- Heat 2 tbsp sesame oil in a pan over medium heat.
- Add 1 sprig curry leaves and let them crackle.
- Add crushed/chopped onions and sauté about 5 minutes until light golden and the raw smell disappears.
- Stir in ginger-garlic paste and sauté 40–50 seconds until fragrant (don’t let it burn).
4. Cook the Chicken
- Add chicken pieces, salt, and turmeric.
- Sauté on high heat for 2–3 minutes, stirring, until the chicken turns white on the outside.
- Cover and cook 3–4 minutes, then check if the chicken has released moisture.
5. Make Chicken Chukka / Varuval
- Stir in the ground masala powder evenly over the chicken.
- Continue cooking on medium heat until the chicken is tender and cooked through.
- If the pan gets too dry, add ¼ cup hot water, stir, and cook—only if needed, depending on how much moisture the chicken releases.
- Once cooked, open the lid and cook on medium-high to evaporate excess moisture.
- Toss until the masala clings to the chicken and it looks dry, glossy, and slightly roasted.
- Taste and adjust salt. Turn off heat and add lemon juice.
- Garnish with chopped coriander leaves if you like (optional).
6. Serve
- Serve hot chicken varuval/chicken chukka with:
- Steamed rice + rasam or sambar
- Ghee rice or jeera rice
- Chapati, parotta, or dosa
Expect a deep, spicy, Chettinad-style flavor with every bite.
Pro Tips
- Fresh spices = best flavor: Always cool roasted spices fully before grinding for a smooth, aromatic masala.
- Control the heat: Use fewer red chilies or milder ones if you prefer less spice.
- Bone-in chicken: Gives deeper flavor, but boneless works for faster cooking and easier eating.
- Dry finish: Make sure to evaporate most of the moisture at the end so it becomes a true “varuval” (dry fry) and not gravy.
Nutrition Table (Estimated)
From the recipe’s given values (per serving):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 514 | 33g | 14g | 35g | 3g | 4g |
Disclaimer (Nutrition): Nutrition info is approximate and based on standard ingredient data. Values may vary depending on exact ingredients, brand, and portion size. For precise dietary needs, please use your own nutrition calculator or consult a nutrition professional.
Chicken Varuval (Chettinad Chicken Chukka)
Ingredients
Method
- On medium heat, dry roast chilies, coriander seeds, cumin, fennel, cloves, cardamom, cinnamon, and pepper until fragrant. Add 1 sprig curry leaves, dried coconut, and nuts. Toast 1 min. Cool and grind to fine powder.
- Finely chop shallots/onions. Rinse and drain chicken pieces.
- Heat sesame oil in a pan. Add 1 sprig curry leaves. Add onions and sauté 5 minutes until golden. Add ginger-garlic paste and sauté 40–50 seconds.
- Add chicken, salt, turmeric. Sauté 2–3 minutes on high until chicken turns white. Cover and cook 3–4 minutes to release moisture.
- Stir in ground masala powder and cook until chicken is tender. Add up to 1/4 cup hot water if needed.
- Uncover and cook to evaporate moisture until masala coats chicken. Adjust salt. Stir in lemon juice. Garnish with coriander if desired.
- Serve hot with rice, rasam, sambar, ghee rice, chapati, or dosa.
Nutrition
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Let us know how it was!Conclusion
Chicken Varuval (Chicken Chukka) is the kind of dish that proves how powerful freshly roasted spices can be. With its intense Chettinad-style masala, curry leaves, and dry fry texture, it’s perfect when you want something bold to serve with rice, rasam, or even chapati and dosa. This version is simple enough for home cooks but delivers restaurant-level flavor, making it a great recipe to pin, save, and share anytime you’re craving spicy South Indian chicken.