Madurai Style Chicken Sukka

Ingredients

• 500 gms chicken, curry cut
• 15 ml gingelly (sesame) oil
• 4-5 cloves garlic, chopped
• Ginger, small piece, chopped
• 10-12 small onions, sliced
• 1 sprig curry leaves
• Salt, to taste
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 4 cardamom
• 4 cloves
• 2-3 small pieces cinnamon stick
• 1 tbsp peppercorns
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 1 small piece kalpasi (black stone flower)

Steps

1. Marinate the chicken with salt and turmeric powder; set aside.
2. Dry roast the cardamom, cloves, cinnamon, peppercorns, fennel seeds, cumin seeds, and kalpasi in a pan; let cool, then grind to a fine powder.
3. Heat the gingelly oil in a kadai; once hot, add the chopped ginger, garlic, and curry leaves; sauté, then add the sliced small onions.
4. Sauté until the shallots turn golden brown; add the turmeric powder, chilli powder, and salt; sauté until the raw flavours disappear.
5. Add the marinated chicken; increase the heat and cook for a minute, then cover and cook until half done.
6. Add the roasted spice powder, mix well, then cover and cook until the chicken is well done.
7. Dry up the masalas on a medium flame until the mixture is dry and the chicken is well coated.
8. Serve with steamed rice and hot rasam.

The reel

via @imkarthi_89

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