Chicken Sukka

Ingredients

• 500 g chicken
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• Salt, as needed
• 2–3 tbsp oil
• Curry leaves, as shown
• 2 green chillies, slit
• Fresh coriander, chopped, as shown
• Coriander seeds, as shown
• Fennel seeds, as shown
• Jeera (cumin) seeds, as shown
• Cloves, as shown
• Cinnamon, as shown
• Cardamom, as shown
• Black pepper, as shown
• Byadagi chillies, as shown

Steps

1. Dry roast all the masala ingredients until fragrant. Let them cool and grind into a fine powder/paste.
2. Heat oil in a pan and add the sliced onions. Fry until golden.
3. Add salt, turmeric and ginger-garlic paste. Sauté well.
4. Add the chicken and fry it nicely until the chicken changes colour and gets lightly roasted.
5. Add the freshly ground masala and mix everything well.
6. Cover and cook until the chicken is completely cooked and the masala coats the chicken. Cook uncovered for a few minutes at the end to get that perfect sukka/dry consistency.
7. Finish with curry leaves, slit green chillies and fresh coriander.

The reel

via @south.flavourz

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions