Kolhapuri chicken sukka is a dry chicken curry from Maharashtrian cuisine. It is made with chicken, freshly ground Kolhapuri sukka masala, ghee, and coconut. Serve this chicken sukka as a side dish with Roti/Bhakri or Rice and Dal.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian, kolhapuri
Servings: 4people
Calories: 410kcal
Author: Preeti
Equipment
1 Heavy bottom pan
Ingredients
To marinate the chicken
700gchicken
Salt to taste
2teaspoonginger-garlic paste
1tablespoonlemon juice
To make Kolhapuri Masala
7-8Byadagi red chilies
1tablespooncoriander seeds
1teaspoonfennel
1teaspooncumin
4cloves
½star anise
1-inchcinnamon
1petal of mace
1black cardamom
2green cardamoms
a small piece of nutmeg
2teaspoonoil
1onionsliced
8garlic cloves
¼cupcoconut
1tablespoonsesame seeds
1teaspoonpoppy seeds
½teaspoonturmeric powder
Other ingredients
½cupgrated coconut
2-3teaspoonoil
2bay leaves
2onionschopped
1tomatochopped
1teaspoongheeoptional
Coriander leaves
Instructions
Preparations
To marinate the chicken - In a mixing bowl, combine chicken, salt, lemon juice, and ginger-garlic paste. Marinate for 30 minutes.
Roast ½ cup of the grated coconut. Remove it to a plate.
Making Kolhapuri Masala
Heat a pan over medium low heat. Roast dried red chilies. Remove it to a plate.
In the same pan roast coriander seeds, fennel, cumin, cloves, star anise, cinnamon, mace, black cardamom, green cardamoms and nutmeg. Remove it to the same plate.
In the same pan, add 2 teaspoon oil. Add onion and sauté it until translucent.
Add garlic cloves and sauté until onions are golden.
Add coconut and sauté until it is golden.
Finally, add sesame seeds and poppy seeds. Roast it for a minute. Remove this to another plate.
Let the roasted ingredients cool down to a room temperature.
Add the red chilies and whole spices to the mixer/grinder jar. Do not add water and grind to a fine powder.
Next, add the roasted onion and coconut to the mixer jar. Grind it without adding water.
Kolhapuri Masala is ready.
Making the sukka
Heat 2-3 teaspoon of oil in a heavy bottom pan/pot over medium heat.
Add bay leaves and onions. Sauté until onions are golden.
Add tomato and little salt. Cook until tomatoes are soft and pulpy.
Next, add the marinated chicken. Cook for 3-4 minutes until the color of chicken turns from pink to white.
Add 3-4 teaspoon of the Kolhapuri masala. Combine and cook for a minute.
Now add ¼ cup of water and stir to combine.
Cover and cook on low heat until the chicken is cooked. Stir it in between as required. If needed you can add little water.
Cook uncovered until moisture dries up.
Finally add 1-2 teaspoon Ghee. This step is completely optional but gives a nice flavor to the sukka.
Taste the masala and add salt or lemon juice, if required.
Add the roasted coconut and coriander leaves. Combine and cook it for a minute. Kolhapuri chicken sukka is ready to serve.
Serve chicken sukka with Rice and dal or Bhakri.
Video
Notes
Marinating the chicken keeps the chicken pieces juicy and tender. Marinate the chicken for at least 30 minutes.
Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
Deseed the dried red chilies to reduce the spiciness.
If you do not have all the whole spices to make Kolhapuri masala at home then add 1 teaspoon of any garam masala powder or chicken masala powder and 2 teaspoon of Kolhapuri kanda lasun masala. You can purchase Kanda lasun masala online.
Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
The Kolhapuri sukka masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add more. Similarly, if you prefer less spicy, add less. It is better to add 2-3 teaspoon of the masala first and cook the chicken. Taste the masala, if needed, you can add more masala later.
You can store the remaining Kolhapuri masala in an airtight container in the freezer. Stays good for a month.