Maharashtrian chicken sukka is a quick side dish that you can enjoy with Chapati/Bhakri/Rice.
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Main
Cuisine: Indian, Maharashtrian
Servings: 4
Calories: 410kcal
Author: Preeti
Equipment
Heavy bottom pan or wok
Ingredients
To marinate the chicken
500gramchickencut into cubes
1tablespoonginger garlic paste
2tablespooncurd/yogurt
1tablespoonlemon juice
salt to taste
¼teaspoonturmeric powder
1teaspoonByadagi red chili powderif not available use Kashmiri red chili powder or any red chili powder but add as per taste
For making chicken masala
2teaspoonoil
1onionsliced
5garlic cloves
¼cupdesiccated dry coconut
1teaspoonwhite sesame seeds
1teaspoonpoppy seeds
1tablespooncoriander seeds
½teaspoonfennel seeds
½teaspooncumin
¼teaspoonfenugreek seeds
10byadagi red chilies
¼teaspoonturmeric powder
Whole spices
4cloves
10black peppercorns
1blade mace
1-inchcinnamon
2green cardamoms
1black cardamom
small piece nutmeg
Other ingredients
2bay leaves
2dried red chiliesoptional
2onionschopped
1 tomatochopped
salt to taste
coriander leaves
2teaspoonlemon juice
Instructions
Marinate the chicken
In a mixing bowl, combine chicken, ginger garlic paste, curd, lemon juice, salt, turmeric powder & red chili powder. Cover and keep it aside for 30 minutes.
Prepare Sukka Masala
Heat a thick bottomed pan with 2 teaspoon oil in it over medium heat.
Add onions and saute until translucent.
Next, add garlic cloves and saute until the onion are golden.
Add desiccated coconut & roast until coconut is light golden in color.
Add white sesame seeds & poppy seeds. Fry for 2 minutes. Transfer it to a plate.
In the same pan roast coriander seeds, cumin seeds, fennel seeds & fenugreek seeds until aromatic. Transfer to the same plate.
Dry roast red chilies until it puffs up and becomes crisp. Remove and transfer it to the same plate.
In the same pan, add 1 teaspoon oil and roast all the whole spices for a minute. Remove and transfer it to the plate.
Let all the roasted ingredients cool down completely.
Transfer it to a mixer/grinder jar. Add turmeric powder. Grind it without adding water. Sukka masala powder is ready.
Making the chicken sukka
Heat 2 tablespoon oil in a deep bottom pan over low medium heat. Add bay leaves and dried red chilies. Fry it for a minute.
Next, add onions and fry it on high heat until golden in color.
Add tomatoes and cook until tomatoes are soft and pulpy.
Add the marinated chicken and fry it for 5 minutes.
To this add half of the prepared sukka masala and mix it well with the chicken.
Saute until oil starts to separate from the masala.
Add ¼ cup of water and salt to it. Be careful while adding salt, we have already added salt while marinating the chicken. Taste the masala and add the salt accordingly.
Cover and cook for 15 minutes or until the chicken is cooked. Stir in between. If required, you can add 1-2 tablespoon of water. Do not add more water.
After 15 minutes, chicken will be cooked.
Taste and adjust the seasoning. If you want to make it more spicy, you can add more of the sukka masala powder.
Finally, add lemon juice, coriander leaves & mix.
Cook uncovered for 5 minutes. Stir as required. Switch off the flame.
Chicken sukka is ready to serve. Serve it hot with Bhakri/Chapati/Rice.
Notes
Marinating the chicken keeps it soft and juicy after cooking.
Roast all the ingredients on low to medium heat.
Be careful while adding water to the recipe. It is a semi-dry recipe and therefore you should not add too much water at any stage of cooking.
While you cover and cook the sukkah, stir it in between to avoid burning spices.
Add the prepared sukka masala powder as per taste. Increase the quantity to make it spicy.
For this recipe, I have used half of the sukka masala. You can store the remaining masala in an airtight container and keep it in the freezer. Stays good for a month.
Traditionally, this Chicken recipe is made in ghee/clarified butter instead of oil. This gives a nice aroma and flavor to the dish.
If you can arrange then add Kanda lasun masala for the 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 places.
Updated this recipe to make it easy and more flavorful.