Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Prestige Omega Deluxe Granite Kadai
- Borosil Glass Mixing Bowl
- Prestige Fry Pan
- Philips 750W Mixer Grinder
Ingredients
For Paste
- ⅓ cup Coconut , grated
- 1 small Star anise
- 1 Green cardamom
- 1 Black cardamom
- 4 Cloves
- 1.5 tbsp Black peppercorns
- ¼ tsp Fenugreek seeds
- ½ tsp Cumin seeds
- 1 tbsp Coriander seeds
- ½ tsp Fennel Seeds
- 2-3 Bay leaf
- ½ inch Cinnamon stick
- Salt to taste
- 6 Dry Byadagi Chilli , soaked
- 1 inch Ginger , peeled and sliced
- 5-6 Garlic cloves
- 1 medium (50 gm) Onion , chopped
- 2 tsp Tamarind pulp
For Marination
- 500 gm Chicken , Boneless
- Salt to taste
- 1 tsp Oil
- 1 tsp, heaped Ginger Garlic Paste
- 1 tsp Turmeric powder
For Chicken Sukka
- 4 tbsp Oil
- 10-15 Curry leaves
- 2 medium (125 gm) Onion , chopped
- 1 tsp Degi chilli powder
- ½ cup Prepared paste
- 1 tbsp Tamarind Pulp
- Salt to taste
- ¼ cup water
- Fried curry leaves A few for Garnish
Video
Instructions
For Marination
- Add chicken pieces, salt, oil, ginger garlic paste, and turmeric powder in a big bowl and mix it well. Make sure the chicken pieces coat in the spices well.
- Keep it aside and marinate them for 30 minutes.
For Paste
- Heat a pan and add cumin seeds, coriander seeds, star anise, green cardamom, black cardamom, cloves, black peppercorns, fenugreek seeds, fennel seeds, bay leaf, cinnamon stick and a big pinch of salt.
- Dry roast them on medium flame until it smells aromatic. Transfer them to a plate and allow them to cool down.
- In the same pan, add freshly grated coconut and dry roast on medium flame until the coconut turns light golden in colour and starts releasing a nutty aroma. Transfer it to the same plate and Keep it aside.
- In the same pan, add oil; once it's hot, add onion. Cook it for a few seconds, then add ginger and garlic cloves. Saute it on a low to medium flame until the onion turns translucent and the raw smell of ginger garlic disappears. Transfer it to the same plate, and allow them to cool down completely.
- Transfer the cooled spices to a grinder. Add soaked byadagi chillies, and tamarind pulp, to the grinder jar and grind them to a smooth paste. Keep aside the prepared paste for further use.
For Chicken Sukka
- Heat oil in a shallow pan or kadai; add chopped onions and curry leaves once it's hot. Cook onions on a low-medium flame until the onions turn translucent. (tip: add a big pinch of salt to the onions while cooking, it will reduce the cooking time of onions.)
- Add marinated chicken and degi red chilli powder to the onions. Mix it well, cover and cook it on medium-high flame for 8-10 minutes until the juice released by the chicken completely evaporates. Keep stirring in short intervals.
- Turn the flame to low. Add ½ cup of the prepared paste and mix it well. Cover and cook it on a low flame until the chicken becomes tender and the spices become fragrant and start releasing oils from the sides of the kadhai.
- Add 1 tablespoon of tamarind pulp, a few curry leaves(optional) and ¼ cup of water. Adjust the seasoning and mix it well.
- Keep sauteing for 2-3 minutes until the spices and the chicken blend well, coat the chicken properly, and start releasing oil from the sides.
- Transfer the chicken to a serving dish and garnish it with fried curry leaves.
- Chicken sukka is ready to serve; serve it hot with rice bhakri, paratha or roti.
Nutrition
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