Chettinad Mutton Chukka

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This Mutton chukka /Mutton Fry recipe can be on your table under 30 minutes! This Mutton Sukka is Melt-in -your mouth tender, flavored with freshly ground pepper powder makes it easy and satisfyingly delicious. 

close up shot of mutton chukka served in brass bowl and plate

What is Mutton Chukka?

This Mutton chukka Recipe is from the Chettinad cuisine and Chettinad cuisine is known for its simple ingredients with the exotic dishes.

Mutton Chukka- “Chukka “ means to dry.

The mutton pieces are pressure cooked with onion, tomato, ginger-garlic paste, pepper powder, chili powder, turmeric, and sprigs of curry leaves.

Then the tender, succulent cooked Mutton is stir-fried in gingerly oil, shallots, tomato, dry red chilies, and pepper powder and some seasonings to make Mutton Chukka also called as mutton sukka. 

Each piece of mutton is coated with masala that truly delicious.

This is our family favorite, every time I make, it turns out to be the best!

What are the ingredients to make Mutton Chukka?

Gingelly oil, onions, tomato, shallots, curry leaves, chili powder, pepper powder, dry red chilies, fennel seeds.

Why this Recipe works:

It is simple and easy to make the recipe.

The flavors are AH-mazing! you will crave for more!

This mutton Chukka is incredibly tender, succulent, and pantry friendly.

How to make Mutton Chukka Recipe:

mutton, onion, tomato and spices are taken in plate
Ingredients to cook the mutton are taken.
mutton, onion, tomato and water in pressure cooker
Add mutton pieces, onion, tomato, chili powder, pepper powder, ginger-garlic paste, curry leaves, oil to a pressure cooker. Add water. (Don’t add more water to cook the mutton)
meat pieces, tomato and onions are in deep pot
Mix well and pressure cook for 5 hisses and keep aside.
a plate of spices shallots, tomato are in plate
To make mutton chukka ingredients. ( Note: I have taken chili powder as well)
fennel powder, curry leaves and chillies are fried in oil in sauce pan
To a saucepan, add gingerly oil once the oil is heated up, add fennel seeds, curry leaves and dry red chilies. Let it sizzle for a few seconds.
shallots, curry leaves are in sauce pan
Add chopped shallots.
fried onions and chillies in sauce pan
Stir fry the shallots over low heat to get a nice caramelized texture.
shallots, gingergarlic paste in pan
Add ginger-garlic paste. Stir fry till the raw smell disappears.
tomato, chillies are in sauce pan
Add chopped tomato, stir fry the tomatoes to turn mushy.
pepper powder, chilli powder are cooked in oil in sauce pan
Add chili powder, turmeric powder, and pepper powder
onion and chillies are cooked in sauce pan
Stir fry onion tomato masala, until you see a thin glaze of oil on the sides.
cooked mutton is being added to saucepan
Add cooked mutton pieces along with the liquid left.
mutton sukka is cooked in sauce pan
Over a medium flame, stir fry the mutton to make chukka when the masala is well coated. Mutton chukka is ready to be served.

close up shot of mutton fry is served in brass bowl and plate

Tips to make the best mutton sukka :

Mutton: Buy the tender meat pieces for the best results. I have pressure cooked the mutton for 5 hisses.

If your meat is hard, you may require 8 to 9 hisses to cook the meat tender. 

Gingerly oil: The pure authentic taste of the mutton sukka is from the gingerly oil, you may add peanut oil as well. If these two oils are not available in your region to replace them with vegetable oil.

Shallots: Caramelizing the shallots is one technique to get the best mutton chukka recipe. So bring the flame to low and stir fry the shallots to a light golden brown. I love shallots for this recipe, you may add regular onions as well.

Pepper powder: The dominant flavor is to be pepper powder. You may add as per spice preference.

Dry red chilies: The dry red chilies are well blended with the chukka masala and that gives you the best taste for the recipe.

FAQS:

What cut is best for mutton fry?

Meat cuts of the leg, shoulder, ribs are best for the recipe.

How do you serve mutton chukka?

Mutton chukka is best served with simple sambar rice, rasam rice, or curd rice.

How long can I store mutton chukka?

The leftover mutton chukka can be stored in an air-tight container and refrigerated for 2 days.

Other Recipes You May Like to try:

Kongunad Mutton Kuzhambu

Mutton Shami Kebab

Mutton Stew

Hyderabadi Mutton Biryani

Easy Mutton Chops

For All the Side Dishes Recipe

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Chettinad Mutton Chukka


  • Author: Nithya Narasimhan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 1x

Description

This Mutton chukka /Mutton Fry recipe can be on your table under 30 minutes! This Mutton Sukka is Melt-in -your mouth tender, flavored with freshly ground pepper powder makes it easy and satisfyingly delicious.


Ingredients

Scale

To cook the mutton:

  • 1/2 kg Mutton
  • 1 onion
  • 1 tomato
  • 1 sprig of curry leaves
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon pepper powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon gingerly oil
  • 1 cup of water

To make chukka:

  • 2 tablespoon gingerly oil
  • 1 teaspoon fennel seeds
  • 1 sprig curry leaves
  • 4 dry red chilies
  • 1 cup shallots
  • 1 teaspoon salt
  • 1 tablespoon ginger garlic paste
  • 1 tomato
  • 1 teaspoon chili powder
  • 1.5 teaspoon pepper powder
  • 1/2 teaspoon turmeric powder

Instructions

To cook the mutton:

  1. Add mutton pieces, onion, tomato, chili powder, pepper powder, ginger-garlic paste, curry leaves, oil to a pressure cooker. Add water. (Don’t add more water to cook the mutton)
  2. Mix well and pressure cook for 5 hisses and keep aside.

To make mutton chukka ingredients.

  1. To a saucepan, add gingerly oil once the oil is heated up, add the seasonings fennel seeds, curry leaves and dry red chilies. Let it sizzle for a few seconds.
  2. Add chopped shallots. Stir fry the shallots over low heat to get a nice caramelized texture.
  3. Add ginger-garlic paste. Stir fry till the raw smell disappears.
  4. Add chopped tomato, stir fry the tomatoes to turn mushy.
  5. Add chili powder, turmeric powder, and pepper powder
  6. Stir fry onion tomato masala, until you see a thin glaze of oil on the sides.
  7. Add cooked mutton pieces along with the liquid left.
  8. Over a medium flame, stir fry the mutton to make chukka when the masala dries off.
  9. Mutton chukka is ready to be served.

Notes

Tips to make the best mutton sukka :

Mutton: Buy the tender meat pieces for the best results. I have pressure cooked the mutton for 5 hisses.

If your meat is hard, you may require 8 to 9 hisses to cook the meat tender.

Gingerly oil: The pure authentic taste of the mutton sukka is from the gingerly oil, you may add peanut oil as well. If these two oils are not available in your region to replace them with vegetable oil.

Shallots: Caramelizing the shallots is one technique to get the best mutton chukka recipe. So bring the flame to low and stir fry the shallots to a light golden brown. I love shallots for this recipe, you may add regular onions as well.

Pepper powder: The dominant flavor is to be pepper powder. You may add as per spice preference.

Dry red chilies: The dry red chilies are well blended with the chukka masala and that gives you the best taste for the recipe.

  • Category: SideDishes
  • Method: Stovetop
  • Cuisine: Indian

Keywords: mutton chukka, mutton fry, mutton sukka

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4 Comments

  1. Top Notch.. My fav recipe for all time,,,

  2. It’s yummy I tried it

    1. Nithya Narasimhan says:

      Hi Anju, Thank You So much.

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