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Chicken Sukka Recipe
Course:
Main Course
Cuisine:
Indian
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
15
minutes
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.
Print Recipe
US Customary
-
Metric
Ingredients
1
kg
Chicken
Curry Cut
4
tablespoon
Ghee
1
cup
Onion
Finely Chopped
5-6
Cloves
Garlic
Crushed
Salt to taste
1
teaspoon
Turmeric Powder
2
tablespoon
Tamarind Paste
For Dry Roasting
1
teaspoon
Cumin Seeds
1 and ½
cup
Fresh Coconut
Grated
10-12
cloves
Garlic
For Ghee Roasting
2
tablespoon
Ghee
3
tablespoon
Coriander Seeds
1
teaspoon
Poppy Seeds
¼
teaspoon
Fenugreek Seeds
1
inch
Cinnamon
1
teaspoon
Black Peppercorn
3-4
Cloves
20-25
Bydegi Red Chilli
10-12
Guntur Red Chilli
For Tempering
2
tablespoon
Ghee
¼
cup
Onion
Thinly Sliced
Instructions
Dry roast the ingredients for Dry Roasting in a pan until slightly browned.
Remove on 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 on 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 tablespoon ghee in a karahi/pan.
Once the ghee is hot, add onion and garlic 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.
Serve hot.
Notes
Make this recipe in ghee only for traditional authentic taste.
Nutrition
Calories:
591
kcal
|
Carbohydrates:
15
g
|
Protein:
24
g
|
Fat:
49
g
|
Saturated Fat:
23
g
|
Cholesterol:
166
mg
|
Sodium:
93
mg
|
Potassium:
451
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
170
IU
|
Vitamin C:
8.7
mg
|
Calcium:
91
mg
|
Iron:
2.9
mg