Chennai Chukka Chicken

I found this video in youtube on how to cook Chennai Chukka Chicken. Being a vegetarian I can’t vouch for the authenticity of the recipe. I have heard of Mutton Chukka, but this was new to me. I doubt whether this has anything specific to do with Chennai other than being a nice alliteration.

Any one care to enlighten me on this?

7 Comments so far

  1. Ela (unregistered) on February 10th, 2008 @ 10:59 pm

    I also don’t know whether this has anything to do with Chennai….although most of the time i come across Madras curry powder in the shops…so my guess would be that if it is a spicy preparation then call it as Madras, now Chennai, preparation…
    Otherwise all the tips given are OK although i usually marinate the chicken in spices along with salt for few hours but not with so much of water…but the effect will be same since i usually don’t have the patience to completely thaw the frozen ones and with lots of water retained, the chicken is always soft….

    and i would also suggest to cook in low flame but i am not the one to stand near making sure whether i use 325 degree F instead of 250 deg F….

  2. Parthasarathy (unregistered) on February 11th, 2008 @ 12:58 am

    Ela, A young female cooks these days of women empowerment, powerful feminism, and increased divorces and all that?

    Well…thats RARE! Congrats!

  3. Chenthil (unregistered) on February 11th, 2008 @ 8:30 am

    Ela – thanks for the detailed response. So there is nothing Chennai about this Chicken.

    Partha – Your ability to churn out crass comments on regular basis is unbelievable. Congrats.

  4. Parthasarathy (unregistered) on February 11th, 2008 @ 9:21 am

    Chenthil, " crass comments "?

    Not at all.

    I do not know any other female less than 30 years old, who has any interest in cooking other than in passing these days. I wonder anyone else does? There is this generation of females that will not know to cook. Where will they have the time with all the office work?

  5. Xman (unregistered) on February 11th, 2008 @ 11:35 am

    ELA ..

    Next time you make the chicken,
    invite my kid ..
    He is in Tubingen..

    Madras Curry Powder.. comes
    from the British Raj days..
    like The ‘Vindaloo’ comes from
    the Portugese .

    You can get Vindaloo and Madras Curry Powder
    in Mozamibique.

  6. Ela (unregistered) on February 11th, 2008 @ 10:28 pm

    @Parthasarathy…i am one who likes to be independent to a possible extent when it comes to the basic needs of my life…and cooking is an art which is also fulfilling if one sees the happiness and satisfaction of people fed by it. And ofcourse i am RARE and wonderful human being….and thanks for the adulation… i really feel the piravi payan now that i am being congratulated by you!

    @Chenthil…glad that i could be of help like that of the pulavar in thiruvilayadal to solve ur doubts!

    @XMAN…by all means i would be glad…my cooking is quite famous here and i am always happy to make our desi junta feel little bit close to home….And i do not want to run all the way to Mozamibique for the curry powder…i usually stock them a lot on my trips home! Anyway thanks for letting the secret known..

  7. Murali (unregistered) on February 12th, 2008 @ 8:36 pm

    I am going to try this recipe today. Ela – I will incorporate your advice. Hope it turns out good….mmm

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