Chicken Sukka
Ingredients
TO MARINATE (30 Mins or Overnight)
- 500gm Chicken
- 1/4 Tsp Turmeric powder
- 1 Tsp Lemon Juice
- 1 Tsp Salt
- 1 Tsp Red Chili Powder
Sukka Masala
- 1/2 Tbsp Coriander Seeds
- 1/2 Tsp Cumin Seeds
- 1/4 Tsp Black Peppercorns
- 1/4 Tsp Mustard seeds
- 1/8 Tsp Fenugreek Seeds (Methi)
- 1/2 Tsp Fennel seeds
- Bit of 1 star anise, 2 green cardamom, 1 cinnamon, 1 clove
- 7 Kashmiri Chilis or Bedgi chilies
- 1/2 Cup grated Coconut, dry roasted (use 3/4th of it)
Coarse Paste
- 1/2 Tbsp Coconut Oil
- 10 Garlic cloves
- 1/2 of a Sliced Onion
- 8 Curry leaves
- 1/2 Tbsp chopped Ginger
- 1/4th of the roasted coconut
Other Ingredients
- 1 Tbsp Coconut Oil, 1 Tbsp Ghee
- 3 Cardamom, 3 Cloves, 1 small Cinnamon
- 1/2 of a Sliced Onion
- Few Curry Leaves
- Tamarind, a small piece
- Fresh Coriander Leaves Finely Chopped
- Fried Curry Leaves to garnish
Instructions
- Marinate the Chicken with salt, lemon juice, turmeric and red chili powder for 30 mins or overnight refrigerated.
- Make Sukka Masala by dry roasting coconut, whole spices and red chilies. Blend into fine powder. Use 3/4th of the coconut.
- Fry some Garlic pods, chopped ginger, sliced onions and curry leaves. Make a coarse paste with leftover roasted coconut.
- Saute whole spices, sliced onion and curry leaves. Add the marinated chicken. Stir on High Heat for 5mins.
- Cover cook on Low heat for 5-10 mins. Add the prepared sukka masala. Soak Tamarind piece in hot water, discard the solids and add the pulp to the masala.
- Add some water and cover cook for 10 mins. Add the coarse paste of onion, garlic and coconut. Add some hot water and cover cook for 5 mins.
- Garnish with fried curry leaves and chopped coriander leaves. Adjust the water according to how dry or semi gravy you need.
- Chicken sukka masala ready to serve! Best served with Roti/Naan/Paratha or as a side dish with steamed rice.
Video
Notes
Use freshly grated coconut for best results. If you do not have tamarind, then you can use plain vinegar or lime juice instead. Usually Kashmiri and Bedgi(the spicer version) both are used to make a more spicier masala.