chicken sukka
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4-6
Ingredients
  • 1 Kg or 2.5 pounds whole Chicken (small pieces)
  • 2 tbsp Coconut oil + 2 tsp ghee
For the spice masala paste
  • Byadigi/bedki Chillies - 10
  • Kashmiri or guntur chillies - 5
  • Mustard seeds ⅓ tsp
  • Fenugeek seeds - ¼ tsp
  • Cumin seeds - 1½ tbsp
  • Coriander seeds - 2 tbsp
  • Pepper corns - ¼ tbsp
  • 1 small Tamarind, about 1 inch, soaked in water. IF you are using concentrate, ¼ tsp
For onion paste
  • 3 cloves
  • 2 cardamom
  • 1 small Onion
  • 15 Curry leaves
  • 10 Garlic with peel
  • 1 tsp poppy seeds
  • ⅓ tsp Turmeric
½ cup Grated coconut
To make the fry
  • ½ onion, thinly sliced
  • 1 tomato, chopped
  • Chicken
  • Salt
  • cilantro or coriander leaves
Instructions
  1. In a pan, add 1 tbsp ghee, fry the chilies, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, pepper. Fry well and grind it with a small 1 inch piece tamarind. Grind with little water and set aside.
  2. In a pan, add a tbsp of oil, add cloves, cardamom, curry leaves, onion and fry till crispy and crunchy, add garlic, poppy seeds, grind with turmeric.
  3. Roast the fresh coconut lightly and set aside.
Making the Fry
  1. In a large heavy bottomed pan, add some oil and ghee. Let it get hot. Add thinly sliced onion, fry until golden brown. Add the washed and dried chicken pieces. Add some salt and turmeric powder and fry until the chicken is caramalized and browned on top. Add the spice paste and fry for few minutes. Then add the onion paste, fry for about 5 minutes on high flame. Check for salt, add if you want more.
  2. Cover and cook for about 20 minutes. After that open the lid and let the chicken dry out completely. Add the roasted coconut, cook for another 2-4 minutes, top with cilantro.
Serve hot with some neer dosa.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/16/chicken-sukka/