Chicken Sukka / Dry Chicken

Chicken sukka is a popular Indian recipe which can be enjoyed as side dish/starter and also goes well with any type of bread. This is a very quick and easy recipe made using freshly grounded whole spices. There is no water used in this recipe and chicken is cooked in its own juices.

Here is recipe of Chicken Sukka…

Ingredients:

3 bay leaves

2 whole black cardamom

1 tsp black pepper corns

2 tsp whole coriander seeds

3 star anise

8-10 cloves

3-4 black stone flower

3-4 dry whole kashmiri red chillies

1 big onion

500 gms of chicken (Use chicken with bones and skin)

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

2 tsp chilly powder

1 tsp kashmiri red chilly powder

1 tsp dry fenugreek leaves

1 tbsp ginger garlic paste

1 tsp lemon juice

Oil for frying

Salt as per taste

Coriander leaves for garnishing

Method:

Chicken marination – Add all masala powders (turmeric, coriander, cumin, chilly, kashmiri red chilly powder), ginger garlic paste, dry fenugreek leaves and lemon juice to the chicken. Mix everything well and coat chicken with all marination properly. Add 2 tsp of oil at the end and mix it again. Cover the marinated chicken and keep it aside. Marinate chicken for at least 4 hours or overnight. In case marinating overnight then keep it inside the fridge. Next day take it out from fridge and bring it to room temperature before cooking.

Next step is to dry roast all whole spices (bay leaves, black cardamom, pepper corns, coriander seeds, star anise, cloves & black stone flower). The roasting will bring out the aroma of spices, that is the point when you take it off the gas. Bring it to room temperature and grind it coarsely. Do not make fine powder instead keep it coarse.

Now heat a pan on medium flame and add 2 tbsp oil. Once oil is hot, add marinated chicken to it. Next add freshly grounded masala and mix everything well. Add salt as per taste, give it a stir and cover the pan. Let the chicken cook on medium flame. No need to add water, chicken will cook in its own juices (Ensure chicken with skin is used for best results). Stir it from time to time to ensure it does not stick to the bottom. Oil will start separating out from the chicken. It will take 15-20 min to properly cook the chicken. Once chicken is cooked, switch off the gas.

Garnishing – Slice the onion, add salt to it and fry it in oil till it turns brown. Take out the onions and in the same oil fry the dry red chillies. Garnish cooked chicken with onions, chillies and finely chopped coriander leaves.

Chicken sukka is ready to serve !!!

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