Dry Chicken Curry (Chicken Chukka)

Overview
A very tasty dry chicken curry which goes well with any rice or Indian bread. Usually the chicken pieces are marinated and then deep fried  and then mixed with gravy but here I have not deep fried the chicken just marinated chicken pieces and then made the curry and it came out very well. The freshly ground fennel seeds, black pepper and fenugreek seeds powders adds a very distinctive flavor and aroma to this dish.

Chicken Chukka Ingredients

Dry Chicken Curry(Chicken Chukka)

Ingredients
One small chicken(about 3 pounds) skinned and cut into small pieces
Red onion 2 medium ones thin sliced
Ginger 2 inch piece - finely chopped
Garlic  10 cloves finely chopped
Green chilly crushed 4 - 6
Curry leaves 2 sprigs
Black pepper powder - 1 teaspoon
Fennel seed powder - 1 teaspoon
Fenugreek powder - 1/2 teaspoon
Turmeric powder -1/2 teaspoon
Chilly powder - 11/2 teaspoon
Coriander powder - 2 tablespoon
Coriander leaves - 1/4 cup finely chopped for garnish
Salt to taste
Oil 4 tablespoons

Steps
1. Marinate the cleaned cut chicken pieces in 1/2 teaspoon chilly powder, 1/4 teaspoon turmeric powder, one teaspoon finely chopped ginger, one teaspoon finely chopped garlic and salt  and refrigerate for 1 - 2 hours.
2. Heat oil in a heavy bottom pan. When the oil gets hot add the thin sliced onions and saute few minutes. Add the finely chopped ginger, garlic, green chilly and curry leaves to this and saute well till the onions are light brown.
3. Add the chilly powder, coriander powder and turmeric to this and saute well for 1 - 2 minutes. Add the fennel seed powder, black pepper powder and fenugreek powder and saute well.
4. Add the marinated chicken pieces to this and mix well. Cook covered on low flame mixing every 10 minutes for about 45 - 60 minutes till the gravy is almost evaporated and chicken is cooked well.
5. Remove lid and saute few more minutes to evaporate all liquid. Turn off heat. Add chopped cilantro leaves.

Serve hot with any rice or Indian bread