Maharashtrian chicken sukka recipe

Maharashtrian Chicken Sukka recipe with step by step photos and a video recipe. Chicken sukka is a semi-dry chicken curry from Maharashtrian cuisine. I had tried many recipes from Maharashtrian cuisine and all of them tastes awesome. Maharashtrian cuisine is the cuisine of the Marathi people from the Maharastra state of India.

I tried this chicken sukka first time at my friend’s home and it’s super tasty. She served it with bhakri (rice flour chapati) and varan bhat (Dal & steamed rice).┬áIt is a mildly spicy dish and tastes delicious.

The best part of making this chicken sukka is that you don’t need to marinate the chicken. Simply mix the chicken with the prepared masala and slow cook it on a low flame. The chicken absorbs all the flavors of the masala. You can serve chicken sukka as a side dish with steamed rice & dal or Chapati/Bhakri (Indian flatbread).

In this post, I am sharing the recipe of Chicken Sukka that I got from my Maharastrian friend. This is the way they make at home. If you are not able to arrange all the whole spices to make this chicken sukka then simply increase the chicken masala powder in the recipe.

You may also like some other popular Chicken recipes from this website:

  1. Chicken 65
  2. Chili Chicken
  3. Chicken Tikka Masala
  4. Quick Chicken Biryani in the pressure cooker
  5. Hyderabadi Chicken Dum Biryani recipe
  6. Chicken Ghee Roast

Tips to make Perfect Chicken Sukka:

  1. Be careful while adding water to the recipe. Chicken sukka is a semi-dry recipe and therefore you should not add too much water at any stage of cooking.
  2. While grinding the masala add only 2-3 tbsp water and grind. Also, while cooking the Chicken sukka do not add water or if necessary you can add 2-3 tsp water.
  3. The spices should get cooked in the oil/ghee. Traditionally, this Chicken sukka recipe is made in Ghee/Clarified butter instead of oil. This gives a nice aroma to the dish.
  4. If you can arrange then add Kanda lasun masala for the chicken sukka. It enhances the flavor of the dish. But in this post, I am not using it as it is not easily available at all the places.

How to make Maharashtrian Chicken sukka with step by step photos:

  1. Heat a thick bottomed pan and dry roast red chilies until it puffs up and becomes crisp. Remove and keep it aside.
  2. In the same pan, add 1 tsp oil and roast bay leaf, green cardamom, cloves, cinnamon, mace, black peppercorns, star anise, nutmeg powder & fenugreek seeds. Remove and keep it aside.
  3. Next, add 1 tsp oil and fry garlic cloves, ginger & onion slice.Roasting the spices to make chicken sukka recipe
  4. When the onion slices are golden in color add scrapped coconut and poppy seeds.
  5. Fry it till coconut is golden in color.
  6. Switch off the flame and keep it aside to cool down completely.
  7. Transfer it to a mixer or grinder jar.
  8. Add turmeric powder, coriander leaves, 2-3 tbsp water and grind it.
  9. Do not add more water while grinding. Keep the masala aside.Let all the ingredients cool down to a room temperature
  10. Heat oil in a pan and add the prepared masala.
  11. Cook until oil separates from the masala. This may take 3-4 minutes on medium flame.
  12. Add chicken pieces and mix it well with the masala.Add chicken pieces to the masala to make the chicken sukka recipe
  13. Add salt & mix. Cover and cook for 15 minutes. Stir in between.Addition of salt to the chicken sukka
  14. Add in tomatoes and cook it covered for 15 minutes.Addition of tomatoes to make the maharastrian chicken sukka
  15. After 15 minutes add in chicken masala powder, lemon juice, coriander leaves & mix.Maharashtrian style chicken sukka is ready to serve
  16. Cook for 5 minutes. Switch off the flame.
  17. Chicken sukka is ready to serve. Serve it hot with Bhakri/Chapati/Rice.

Maharashtrian Chicken Sukka recipe card:

Maharastrian Chicken Sukka recipe

Maharastrian chicken sukka is a quick side dish that you can enjoy with Chapati/Bhakri/Rice.
Course Main
Cuisine Indian, Maharashtrian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 410kcal
Author Preeti Nayak

Ingredients

  • 500 gm chicken, cut into cubes

For making chicken masala

  • 7-8 dried red chilies, Sukhi lal mirchi
  • 1 Bay leaf, Tej patta
  • 1 Green cardamom, Hari elaichi
  • 4 Cloves, Laung
  • 1 inch Cinnamon, Dalchini
  • 1 blade Mace, Javitri
  • 5 Black peppercorns, Kali mirchi
  • 1/2 Star anise, Chakra phool
  • Nutmeg powder, a pinch, Jayphal
  • Fenugreek seeds, a pinch, Methi dana
  • 10 garlic cloves, lasan
  • 1 inch Ginger, adrak
  • 3 Onions, sliced, pyaz
  • 1/4 Cup coriander leaves, hari dhaniya
  • 1/4 Cup grated coconut, nariyal
  • 1 tbsp poppy seeds, Khuskhus
  • 1/4 tsp turmeric powder, Haldi powder

Other ingredients:

  • 4 tbsp oil/ghee

For garnishing:

  • 2 tbsp coriander leaves, chopped

Instructions

Roast the ingredients:

  • Heat a thick bottomed pan and dry roast red chilies until it puffs up and becomes crisp. Remove and keep it aside.
  • In the same pan, add 1 tsp oil and roast bay leaf, green cardamom, cloves, cinnamon, mace, black peppercorns, star anise, nutmeg powder & fenugreek seeds. Remove and keep it aside.
  • Next, add 1 tsp oil and fry garlic cloves, ginger & onion slice.
  • When the onion slices are golden in color add scrapped coconut and poppy seeds.
  • Fry it till coconut is golden in color.
  • Switch off the flame and keep it aside to cool down completely.
  • Transfer it to a mixer or grinder jar.
  • Add turmeric powder, coriander leaves, 2-3 tbsp water and grind it.
  • Do not add more water while grinding. Keep the masala aside.

Cooking the chicken sukka

  • Heat oil in a pan and add the prepared masala.
  • Cook until oil separates from the masala. This may take 3-4 minutes on medium flame.
  • Add chicken pieces and mix it well with the masala.
  • Add salt, mix and cover it. Cook for 15 minutes. Stir in between.
  • Add in tomatoes and cook it covered for 15 minutes.
  • After 15 minutes add in chicken masala powder, lemon juice, coriander leaves & mix.
  • Cook for 5 minutes. Switch off the flame.
  • Chicken sukka is ready to serve. Serve it hot with Bhakri/Chapati/Rice.
  • Roast all the ingredients on low flame.
  • While you cover and cook it, stir it in between to avoid burning of spices.

Video

Notes

  1. Roast all the ingredients on low flame.
  2. While you cover and cook the chicken sukka, stir it in between to avoid burning of spices.

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