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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


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.



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


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.


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