Food blogger Swayampurna Mishra shares the secret to making tasty chicken at home.
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Here's the recipe for Chicken Sukka:
- 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
- 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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