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Chicken Sukka: Spicy Indian Treat
Chicken Sukka is a special type of Indian recipe. Most Indian chicken recipes are either curries or fries. But Chicken Sukka is a bit of both. This is a dry chicken gravy. The chicken is fried with the masala and then cooked in very little water. The chicken cooks in the oil and the steam produced by covering the pan.
You can have Chicken Sukka both as a snacks or a dinner recipe. It tastes great as a starter with drinks. But you can also have it with rotis for a proper meal. Any dry chicken dish tastes much spicier than curries. This is because the spices are much more concentrated in dry preparations. So if you are making Chicken Sukka at home, be prepared to taste a steaming hot Indian chicken recipe.
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
- Chicken- 750 grams (cut into medium sized pieces)
- Turmeric- 1tsp
- Dry Red chillies- 4
- Cumin Seeds- 2tsp
- Bay leaves- 2
- Onions- 4 (chopped)
- Ginger- 1 inch
- Garlic pods- 8-10
- Green chillies- 4
- Tomatoes- 2 (chopped)
- Red chilli powder- 1tsp
- Pepper corns- 10
- Carrom seeds (kalounji)- 1tsp
- Coriander seeds- 1tsp
- White mustard seeds- 1tsp
- Mustard oil- 3tbsp
- Salt- as per taste
Procedure
1. Marinate the chicken with salt and turmeric for 20 minutes while you make the other arrangements for this recipe.
2. Make a paste of the garlic, ginger and green chillies.
3. Also make a paste of 1tsp cumin seeds, kalounji, mustard, peppercorns and coriander seeds.
4. Heat oil in a deep bottomed pan. When the oil steams add 1tsp cumin seeds, dry red chillies and bay leaves.
5. After 30 seconds, add the onions and saute them for 3-4 minutes on high flame. Then add the chicken pieces and saute for another 5 minutes on medium flame.
6. Add the ginger garlic paste and and mix well. Cook for 3-4 minutes on low flame.
7. Add the chopped tomatoes, salt and red chilli powder to the pan. Stir nicely; cover and cook for 5 to 7 minutes on low flame.
8. Keep adding a few spoons of warm water as the chicken starts drying up.
9. Add the paste of whole spices to the chicken and mix well.
10. Cook for another 7 to 10 minutes after covering the pan. You can add half a cup of warm water to it at this stage.
Garnish Chicken Sukka with onion rings and green chillies before serving.
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