Mangalorean Chicken Sukka

Mangalorean Chicken Sukka

Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 591 kcal
Author: Neha Mathur

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. 



  • 1 kg Chicken Curry Cut
  • 4 tbsp Ghee
  • 1 cup Onion Finely Chopped
  • 5-6 Cloves Garlic Crushed
  • Salt to taste
  • 1 tsp Turmeric Powder
  • 2 tbsp Tamarind Paste

For Dry Roasting

  • 1 tsp Cumin Seeds
  • 1 and 1/2 cup Fresh Coconut Grated
  • 10-12 cloves Garlic

For Ghee Roasting

  • 2 tbsp Ghee
  • 3 tbsp Coriander Seeds
  • 1 tsp Poppy Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 inch Cinnamom
  • 1 tsp Black Peppercorn
  • 3-4 Cloves
  • 20-25 Bydegi Red Chilli
  • 10-12 Guntur Red Chilli

For Tempering

  • 2 tbsp Ghee
  • 1/4 cup Onion Thinly Sliced


  1. Dry roast the ingredients for Dry Roasting in a pan until slightly browned.

  2. Remove in a plate and let them cool.

  3. Heat ghee for ghee roasting in a pan.

  4. Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant.

  5. Remove the ingredients in a plate and let them cool.

  6. Add the dry roasted ingredients in a blender and blend to make a smooth powder.

  7. Do not add water.

  8. Remove the mixture in a bowl.

  9. Add the ingredients for ghee roasting in a blender and grind to make a smooth paste.

  10. Add little water while grinding.

  11. Keep the mixture aside.

  12. Heat 4 tbsp ghee in a karahi / pan.

  13. Once the ghee is hot, add onion and garlic and and fry until onion turns translucent.

  14. Add chicken and fry on high heat for 3-4 minutes.

  15. 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.

  16. Now add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry.

  17. Add tamarind and turmeric powder and cook for 3-4 minutes.

  18. Heat ghee for tempering in a pan.

  19. Add sliced onion and fry until browned.

  20. Pour the tempering over the chicken.

  21. Serve hot.

Recipe Notes

Make this recipe in ghee only for traditional authentic taste.

Nutrition Facts
Mangalorean Chicken Sukka
Amount Per Serving
Calories 591 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 23g144%
Cholesterol 166mg55%
Sodium 93mg4%
Potassium 451mg13%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 24g48%
Vitamin A 170IU3%
Vitamin C 8.7mg11%
Calcium 91mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.