Chicken Sukka तीखा मसालेदार सूखा चिकन मसाला Mangalore style Chicken Sukka

Another travel inspired recipe, this time from the Mangalorean cuisine. Of all the Chicken recipes I have tried and cooked, this one is definitely special for the unique combination of spices that go into it.

35-40 minutes
2-4
Indian
Chicken Sukka तीखा मसालेदार सूखा चिकन मसाला Mangalore style Chicken Sukka Recipe - Ranveer Brar

Ingredients

For Paste

1 cup fresh Coconut, grated, नारियल

1 Star anise, चक्र फूल

1 Green cardamom, हरी इलायची

1 Black cardamom, बड़ी इलायची

2 tbsp Black peppercorns, काली मिर्च के दाने

¼ tsp Fenugreek seeds, मेथी दाना

½ tsp Cumin seeds, जीर

1 tbsp Coriander seeds, धनिया के बीज

2-3 Bay leaf, तेज पत्ता

½ inch Cinnamon stick, दालचीनी

Salt to taste, नमक स्वादअनुसार

9-10 Dry bedgi red chillies, soaked, बेडगी लाल मिर्च

½ inch Ginger, peeled, slice, अदरक

5-6 no. Garlic cloves, लहसुन

1 tbsp Oil, तेल

1 medium Onion, sliced, प्याज

1 ½ tsp Tamarind pulp, इमली का गूदा

 

For Marination

700 gms Chicken, drumstick, चिकन

Salt to taste, नमक स्वादअनुसार

1 tsp Oil, तेल

1 no. Green chili (less spicy & broken into half) हरी मिर्च

2 tsp Ginger Garlic Paste, अदरक लहसुन का पेस्ट

1 tsp Turmeric powder, हल्दी पाउडर

A pinch of asafoetida, हींग

 

For Gravy

2 tbsp Oil, तेल

2-4 Cloves, लौंग

1 Green cardamom, हरी इलायची

1 Black cardamom, बड़ी इलायची

½ inch Cinnamon stick, दालचीनी

2-3 Bay leaf, तेज पत्ता

Marinated chicken, मैरिनेटेड चिकन

½ Onion, slice, प्याज

3-4 Cups Water, पानी

2 heaped tbsp Prepared Paste, तैयार किया हुआ पेस्ट

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

½ tbsp Coriander leaves, chopped, धनिया पत्ता

 

For Chicken Sukka

2 tbsp Oil, तेल

2 sprig Curry leaves, करी पत्ते

½ Onion, sliced, प्याज

1 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

⅓ cup Prepared paste, तैयार किया हुआ पेस्ट

¼ cup water, पानी

Cooked Chicken, पका हुआ चिकन

 

For Garnish

fried Curry leaves, तले हुए करी पत्ते

Coriander sprig, धनिया पत्ता

Process

For Paste

  • In a pan, add fresh grated coconut, dry roast on medium flame until the coconut is light golden in color. Transfer it into a tray and keep aside.
  • In the same pan, add star anise, green cardamom, black cardamom, black peppercorns, fenugreek seeds, cumin seeds, coriander seeds, bay leaf, cinnamon stick, salt to taste and dry roast them on medium flame.
  • Transfer it into the same tray, add bedgi red chilies, ginger, and garlic cloves.
  • In a pan, add oil, once it’s hot, add onion and saute until it sweats, transfer it into the same tray.
  • Add tamarind pulp, transfer this mixture into a grinder jar and grind into a smooth paste.
  • Keep aside for further use.

 

For Marination

  • In a bowl, add chicken drumstick, salt to taste, oil, green chili, ginger garlic paste, turmeric powder, a pinch of asafoetida and mix it well.
  • Keep it aside for 5-10 minutes.

 

For Gravy

  • In a large pot, add oil, once it’s hot, add cloves, green cardamom, black cardamom, cinnamon stick, bay leaf and let it splutter well.
  • Add marinated chicken, onion and saute well.
  • Add water, cover it with the lid and let it simmer on medium flame for 5-6 minutes or until the chicken is tender.
  • Once the chicken is cooked well remove in a tray and keep aside for further use.
  • In the same pot, add prepared paste and give a good stir.
  • Cook on medium flame and give it a good boil.
  • Transfer it into a serving bowl, check for the seasoning, add salt to taste, sugar, coriander leaves and mix well.

For Chicken Sukka

  • In a shallow pan or kadai, add oil, once it’s hot, add curry leaves and let it splutter well.
  • Add Onion, degi red chili powder, prepared paste and saute it for 4-5 minutes on medium flame.
  • Add water and keep sauteing for 2-4 minutes or until masala is cooked well, add cooked chicken and mix everything well.
  • Coat the chicken properly in masala and cook for 4-5 minutes.
  • Transfer it into a serving dish, garnish it with fried curry leaves, and coriander sprig.
  • Serve hot with rice bhakri.

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