Chicken Sukka

Recipe by Akshaya of chennai, IN

3 comments
3 likes

Ingredients non vegetarian 1 servings


    • 8 medium sized pieces (about 800 grams) of chicken
    • 2 tbl spn coriander seeds
    • 1/2 tea spn of fennel seeds (saunf)
    • A pinch of turmeric powder
    • 1 tsp each of black peppercorns, cumin and fenugreek seeds
    • 1 tbsp poppy seeds
    • 12 garlic flakes
    • 12 roasted whole dry red chilies
    • 1 tbsp tamarind paste
    • 1 medium sized coconut grated
    • 8 curry leaves
    • 1 tbsp cashew nuts
    • 1 large onion finely chopped
    • 1 large tomato finely chopped
    • 2 tbsp clarified butter (ghee) / butter /oil
    • Salt to taste

    Directions

    1. Heat a little clarified butter (ghee)/butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chilies and tamarind paste.
    2. Marinate the chicken with the above paste for about half an hour.
    3. Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all. 
    4. Heat the clarified butter (ghee)/butter in heavy-bottomed pan. Add onions and fry for few seconds. Then add tomatoes and fry. Then add marinated chicken, Cover and cook (without adding water for about 25 mins or till the chicken is almost cooked.
    5. Add the coconut paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken are completely cooked.
    6. Heat the clarified butter (ghee)/butter in a pan, drop in the curry leaves and cashew nuts. And fry for a few seconds.  Pour this garnish over the chicken.

    Comments

    Shweta Ballal

    Made it for my friends yesterday. Their sincere compliments is that it was an excellent tasting chicken sukka they ever had. Kudos to the guy/gal who shared it for all of us on KK website. The only tiny change I made in the recipe was using blanched and roasted almonds iin place of cashew nuts and this was purely for health purpose. Also, adding an aditional hot seasoning upon removing the dish from heat and as a final touch. The hot seasoning I prepared was with, 3 tsp of olive oil+clarified butter, 1/2 cup of fine chopped onions, 1/4 tsp roasted and powdered methi seeds, total 1 tsp of roasted and crushed mixture of cinnamon, javitri and fennel seeds. I tasted masala before adding it to chicken, which indeed smelt and tasted awesome. Thanks Akshaya. Keep up the good work.

    Shweta Ballal

    Make it for my friends yesterday. Their sincere compliments is that it was an excellent tasting chicken sukka they ever had. Kudos to the guy/gal who shared it for all of us on KK website. The only tiny change I made was using blanched and roasted almonds iin place of cashew nuts. And also, adding an aditional hot seasoning on the surface of finished dish. The hot seasoning I prepared was with, 3 tsp of olive oil+clarified butter, 1/2 cup of fine chopped onions, 1/4 tsp roasted and powdered methi seeds, total 1 tsp of roasted and crushed mixcture of cinnamon, javitri and fennel seeds. I tasted masala before adding it to chicken, which indeed smelt and tasted awesome.

    Akshaya

    it serves 6-8 people not 1.

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