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Recipe: How to make Chicken Sukka

By Swayampurna Mishra
Last updated on: January 19, 2015 17:02 IST
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Food blogger Swayampurna Mishra shares the secret to making tasty chicken at home.

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Here's the recipe for Chicken Sukka:

Chicken Sukka

Ingredients

  • 1 kg chicken cut in pieces
  • 2 medium sized onions finely chopped
  • 2 medium sized onion sliced
  • 2 tomatoes finely chopped
  • 2 green chillies chopped
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp kashmiri red chilli powder
  • 1/2 tsp crushed black pepper
  • 1 tsp tandoori chicken masala powder
  • 1/2 tsp turmeric powder
  • Salt as required
  • Coriander leaves for garnish

For the masala

  • 2 medium sized onion
  • 1 inch ginger
  • 10-12 cloves garlic
  • 2 dried red chillies
  • 1 bay leaf
  • 3-4 cardamom
  • 4 cloves
  • 7-8 peppercorn
  • 1 black cardamom
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp kasuri methi
  • 1-2 green chillies
  • 1/2 tsp oil

Dry roast ingredients

  • 2 cardamom
  • 2 cloves
  • 1/2 inch cinnamon
  • 4 peppercorn
  • 1/2 tsp cumin

Method

  • Dry roast the ingredients in a dry pan or tawa.
  • Cool and coarsely grind to a powder. Reserve.
  • In a mixer, add the ingredients under the masala, a dash of water and grind till you get a smooth texture. Keep aside.
  • Heat a nonstick kadhai or dutch oven and pour 1 tbsp oil.
  • Once hot, add some cumin seeds and let it pop.
  • Add finely chopped onion to it and saute till translucent.
  • Add the ground masala and fry it for a bit.
  • Add the powdered masalas (kasuri methi, kashmiri red chilli powder, crushed black pepper, tandoori chicken masala powder, turmeric powder, salt), tomatoes and fry the masala well for 7 to 10 minutes till the oil separates out.
  • Crush in the kasuri methi and add the chicken pieces.
  • Cook open for five minutes without turning.
  • Lower the heat, mix well and cook covered for 20 to 25 minutes. Add a little water if you see the chicken sticking (I typically don't) to the pan. Alternately, keep stirring once to ensure it doesn't stick to the pan.
  • Cook till the gravy is thick and coats the chicken well.
  • Add the dry roasted garam masala powder and coriander leaves. Give it a stir and sprinkle some slit green chillies.
  • Serve hot with rice or roti.

Photo: Swayampurna Mishra

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