Mutton Chukka

Madurai Mutton Chukka

This Madurai delicacy is spicy, with a rich thick gravy and so delectable that will keep you wanting more! This recipe is special to me as it’s inspired by my husband who is a Maduraikaran. He loves culture, food and likes to explore new things and he was the one who taught me how to make this Madurai classic! Y’all this recipe is gold and tried and tested by a true Maduraikaran! So don’t sit on it, make it asap! This recipe will be your family favorite too! Try this out and let me know how you like it.


For cooking the mutton :

  • 2 lbs (1 kg) boneless goat/mutton cubes 
  • 1 teaspoon ground turmeric 
  • 1 teaspoon red chili powder 
  • 1 teaspoon salt 
  • 1 tablespoon ginger garlic paste 
  • 2 tablespoons gingelly oil 

For the spice mixture:

  • 4 teaspoons coriander seeds
  • 2 teaspoons black peppercorns
  • 3 dried red chillies 
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 2 inch cinnamon stick 
  • 1 large bay leaf 

For the chukka gravy:

  • 3 tablespoons gingelly oil 
  • 1 cup red pearl onions or shallots, sliced 
  • ½ teaspoon ground black pepper
  • 2 sprigs curry leaves 
  • 1 dried red chili 
  • 1 tablespoon ginger garlic paste 
  • Salt to taste 
  • Handful of chopped coriander leaves


  1. Cook Mutton: Wash and marinate mutton pieces in ground turmeric, chili powder, ginger garlic paste and salt for 15  minutes. Heat 2 tbsp gingelly oil in a 5 liter pressure cooker and saute the mutton pieces for a couple of minutes until the raw smell fades. Add 1 ¼ cups of water and cover and pressure cook for 5-6 whistles or until the meat is cooked till tender. 
  2. Prepare spice mix: While the meat is cooking, let’s prepare the spice mix. Heat a kadai and dry roast the spices mentioned under “spice mixture” in the ingredients section. Once fragrant, transfer to a plate to cool. After the mixture is completely cooled, grind with a little water into a smooth, thick paste. This is the base for the chukka gravy. 
  3. Prepare chukka gravy: Next, in a large kadai, heat two tbsps of gingelly oil and saute onions, curry leaves and dried red chili until fragrant. Add in the ground black pepper and saute well. Once the onions are fragrant and turn translucent, add in the ginger garlic paste and saute. 
  4. Now add in the ground masala paste and fry along with the onions. Pour in ½ cup of water and let the mixture cook for a minute. 
  5. Add ½ teaspoon salt. You can add more if required later. 
  6. Once the mutton is cooked well , add the meat along with the stock to the kadai and combine well. Let the curry come to a boil and keep stirring to avoid burning. Let the meat cook in the masala paste so it absorbs the flavor. Cook until the curry is reduced and is thickened to a gravy. 
  7. Check for seasoning. Once the gravy reaches to the desired thickness and the oil starts floating to the top, turn off the stove. 
  8. Garnish with fresh coriander leaves and serve hot with parotta or dosa! Enjoy!

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