Chicken Sukka, a delectable dish from the coastal region of Karnataka, India, is known for its spicy, tangy, and aromatic flavors. This dry chicken recipe, often paired with neer dosa, appam, or plain rice, brings together a burst of spices with tender, succulent chicken pieces. Here are five easy steps to prepare this lip-smacking dish at home:
Step 1: Marinating the Chicken
Begin your culinary journey with marinating the chicken:
- Chicken: 500 grams of boneless chicken, cut into bite-sized pieces
- Marinade:
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- 1 tbsp yogurt
- Juice of 1 lemon
- Salt to taste
Mix these ingredients thoroughly with the chicken. Allow it to marinate for at least 2 hours in the refrigerator, ensuring the chicken absorbs all the flavors for a rich taste.
⭐ Note: Yogurt not only tenderizes the chicken but also adds a subtle tangy flavor which complements the spices.
Step 2: Preparing the Masala
The next crucial step is the preparation of the spice mix:
- 10-12 dried red chilies
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp black peppercorns
- 1 tbsp poppy seeds
- 1 cinnamon stick
- 4-5 cloves
- 4-5 green cardamoms
Roast these spices lightly until aromatic, then grind them into a fine powder. This fresh masala will define the dish’s authenticity and flavor.
Step 3: Cooking the Chicken
Now, let’s cook the marinated chicken:
- Heat 3 tablespoons of oil in a deep pan.
- Add 2 finely chopped onions and sauté until they are golden brown.
- Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger, cook for another 2 minutes.
- Add the marinated chicken pieces, cook on high heat to sear the chicken, then lower the heat, cover, and let it cook for 10-15 minutes or until the chicken is half done.
🔥 Note: Cooking on high heat at the beginning helps to seal in the juices of the chicken, ensuring it stays moist.
Step 4: Adding the Spices
Once the chicken is partially cooked:
- Add the prepared masala powder and stir well to coat the chicken evenly.
- Add 2 slit green chilies and some curry leaves for additional flavor.
- Let the chicken cook with the spices on low heat for about 15 more minutes, stirring occasionally to prevent burning.
Step 5: Finishing the Dish
The final touch:
- Once the chicken is cooked through and the masala has dried up, add a handful of grated coconut for that distinctive flavor.
- Stir-fry for another 5 minutes, allowing the coconut to lightly toast, enhancing the dish’s texture and taste.
Cover and let the Chicken Sukka rest for a couple of minutes to let the flavors meld. Serve it hot, garnished with a few sprigs of fresh coriander leaves.
🌱 Note: Adding coconut at the end provides a crunch and adds a sweet touch that balances the spiciness of the dish.
In this delightful journey of making Chicken Sukka, we've explored a symphony of spices that dances with the tender chicken, offering not just a meal, but an experience of rich South Indian cuisine. From the marinade that sets the foundation, to the fresh masala that imparts deep flavors, and the final touch of grated coconut, this recipe brings together a confluence of taste, tradition, and texture.
Can I use Chicken with Bones for this Recipe?
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Yes, you can certainly use chicken with bones. Adjust cooking time accordingly, as bone-in chicken might take longer to cook.
Is there a substitute for yogurt in the marinade?
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Yes, you can use buttermilk or even lemon juice mixed with a bit of olive oil to tenderize the chicken if you’re out of yogurt.
How long can I store Chicken Sukka?
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Chicken Sukka can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze it, but remember to reheat thoroughly before serving.
