Mangalorean Chicken Sukka is a dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions.
Dry roast the ingredients for Dry Roasting in a pan until slightly browned.
Remove in a plate and let them cool.
Heat ghee for ghee roasting in a pan.
Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant.
Remove the ingredients in a plate and let them cool.
Add the dry roasted ingredients in a blender and blend to make a smooth powder.
Do not add water.
Remove the mixture in a bowl.
Add the ingredients for ghee roasting in a blender and grind to make a smooth paste.
Add little water while grinding.
Keep the mixture aside.
Heat 4 tbsp ghee in a karahi / pan.
Once the ghee is hot, add onion and garlic and and fry until onion turns translucent.
Add chicken and fry on high heat for 3-4 minutes.
Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the chicken for 15-20 minutes or until almost done.
Now add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry.
Add tamarind and turmeric powder and cook for 3-4 minutes.
Heat ghee for tempering in a pan.
Add sliced onion and fry until browned.
Pour the tempering over the chicken.