Description
A simple and flavorful Easy Chicken Chukka recipe. Tender chicken pieces simmered in a rich, aromatic tomato and spice sauce, finished with a touch of creamy yogurt. Perfect for weeknight dinners, this dish is comforting and satisfying. Serve over rice or with naan.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, more if needed
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup plain yogurt or sour cream
- 1 tablespoon fresh cilantro, chopped, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- 1. Season the chicken pieces generously with salt and freshly ground black pepper. Set aside.
- 2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Sear the chicken for about 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside on a plate.
- 3. Reduce the heat to medium. Add the thinly sliced onion to the same skillet. Cook, stirring occasionally, until the onions are softened and beginning to turn golden brown, about 8-10 minutes.
- 4. Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
- 5. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- 6. Pour in the undrained can of diced tomatoes. Stir to combine everything, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- 7. Return the seared chicken pieces to the skillet, along with any accumulated juices on the plate. Stir to coat the chicken in the tomato and spice mixture.
- 8. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- 9. In a small bowl, whisk together the plain yogurt (or sour cream) with about 2 tablespoons of the hot sauce from the skillet until smooth and lump-free.
- 10. Stir the tempered yogurt mixture into the skillet. Cook for another 2-3 minutes, stirring gently, until the sauce is creamy and heated through. Do not boil after adding the yogurt.
- 11. Taste and adjust seasoning with salt and pepper as needed.
- 12. Garnish with fresh chopped cilantro before serving.
Notes
Store cooled Easy Chicken Chukka in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave. To avoid curdling, do not boil after adding yogurt. For a saucier consistency, add a tablespoon or two of water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g