Kolhapuri Chicken Sukka is a spicy, dry chicken dish from Kolhapur, Maharashtra. "Sukka" means dry, so there is no gravy. The chicken is coated in thick roasted masala made with dry coconut and aromatic spices. It is full of rustic Kolhapuri flavor. Serve it with jowar bhakri or roti, sliced onion, and lemon on the side, or enjoy it with rice and kolhapuri tambda rassa. Naturally gluten-free and dairy-free.
This Kolhapuri chicken sukka recipe is made with homemade Kolhapuri masala that uses dry coconut, whole spices, onion, and garlic. The masala is bhunao well until the oil separates and coats the chicken beautifully.
Kolhapuri cuisine is known for its fiery red masalas and strong garlic flavor. In Kolhapur homes, this chicken sukka masala is often made with whole spices and kanda-lasun masala for deep heat and aroma.
This is not a mild curry. It is a rustic Maharashtrian dish where the Kolhapuri masala is slow-cooked until dark, thick, and intense. Every bite tastes smoky, spicy, and bold like our Kolhapuri chicken curry.
Kolhapuri chicken sukka is different from Kolhapuri chicken curry. The curry version has gravy, while sukka is completely dry and intensely spiced. It is also different from Mangalorean chicken sukka, which uses more coconut and has a slightly sweeter taste. Kolhapuri sukka is spicier, darker, and more garlic-forward.
Jump to:
About this recipe
My recipe shows how to make Kolhapuri chicken sukka with homemade Kolhapuri masala. Making it from scratch takes some time because the masala is prepared first and then used in the sukka.
You can use store-bought Kolhapuri masala to save time. The homemade masala can also be used in other dishes like Kolhapuri mutton sukka, Kolhapuri chicken curry, and tambda rassa.
The aroma and flavor of freshly ground Kolhapuri sukka masala are just amazing. Try it, friends, you will love it. Love spicy Maharashtrian recipes? Try my Malvani chicken curry and Gavran chicken curry next.
Ingredients and Substitutions
- Chicken: You can use either boneless chicken or chicken with bones. Chicken with bones is more suitable for making this type of dry chicken recipe.
- Byadagi red chilies: You can substitute it with the same quantity of Kashmiri red chilies. Both Kashmiri red chilies & byadagi red chilies give a bright red color and are not too spicy. Or, you can use any other dried red chilies for this recipe. But then add it, as per the spiciness of the dried red chilies you are using.
- Whole Spices: Coriander seeds, fennel, cumin, cloves, star anise, cinnamon, mace, black cardamom, green cardamom, and nutmeg. These spices are roasted and ground to make the base of homemade Kolhapuri masala. If you do not have all the whole spices, add 1 teaspoon garam masala or chicken masala powder and 2 teaspoons Kolhapuri kanda-lasun masala.
- Onion and Garlic: Fresh onion and garlic give the strong base flavor. Kolhapuri dishes are known for bold garlic taste.
- Coconut: I have used dry coconut for this sukka. Dry roasting coconut gives nutty taste and helps create the thick, masala-coated texture. You can use fresh or desiccated coconut if needed.
- Oil: You can use any neutral-flavor oil for this recipe. I have used sunflower oil.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Kolhapuri chicken sukka (Step-by-step photos)
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 cardamom, and nutmeg. Remove it to the same plate.
In the same pan, add 2 teaspoon oil. Add the 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 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 Kolhapuri sukka
Heat 2-3 teaspoon of oil in a heavy-bottomed pan/pot over medium heat.
Add bay leaves and onions. Sauté until onions are golden.
Add tomato and a little salt. Cook until tomatoes are soft and pulpy.
Next, add the marinated chicken. Cook for 3-4 minutes until the color of the 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 the 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. Serve with bhakri, chapati, or rice.
Cooking Tips
- 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.
Serving Suggestion
Traditionally, Kolhapuri chicken sukka is served with hot jowar bhakri. The bhakri balances the spice beautifully. You can also serve it with chapati, roti, and sliced onion with lemon on the side.
At home, we enjoy it with Kolhapuri tambda rassa for a complete Kolhapuri-style meal.
How to store?
- For the Kolhapuri masala - Store the masala (within 2 hours of preparing it) in an airtight container in the freezer. Stays good for a month.
- To refrigerate - Store the leftovers within 2 hours of cooking. Transfer it to an airtight container and store it in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
- To Freeze - Store the leftovers within 2 hours of cooking. Transfer it to an airtight container and freeze it. Stays good for a month. Reheat until piping hot and serve.
- To reheat - Sprinkle some water over the sukka and heat it in the microwave or stovetop.
You may also like these other popular chicken recipes from this website:
Recipe Card
Kolhapuri sukka chicken recipe
Video
Equipment
- 1 Heavy bottom pan
Ingredients
To marinate the chicken
- 700 g chicken
- Salt to taste
- 2 teaspoon ginger-garlic paste
- 1 tablespoon lemon juice
To make Kolhapuri Masala
- 7-8 Byadagi red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon fennel
- 1 teaspoon cumin
- 4 cloves
- ½ star anise
- 1- inch cinnamon
- 1 petal of mace
- 1 black cardamom
- 2 green cardamoms
- a small piece of nutmeg
- 2 teaspoon oil
- 1 onion sliced
- 8 garlic cloves
- ¼ cup coconut
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
- ½ teaspoon turmeric powder
Other ingredients
- ½ cup grated coconut
- 2-3 teaspoon oil
- 2 bay leaves
- 2 onions chopped
- 1 tomato chopped
- 1 teaspoon ghee optional
- 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
riaz
How long can I store the Masala?
Preeti Nayak
15 days. Keep it in an airtight container and freeze it.