Chatpata Chicken Sukka Recipe

Ingredients for Chicken Sukka:

(Tsp-Teaspoon; Tbsp-Tablespoon)

  • Chicken – 500 gms (curry cut with bones)

For the Masala Powder:

  • Coriander Seeds- 4 tsp
  • Cumin Seeds- 1 tsp
  • Fenugreek Seeds-1/4 tsp
  • Fennel seeds- 1/2 tsp
  • Black Peppercorns- 12 nos.
  • Cinnamon-1 small piece
  • Cloves-3
  • Byadgi Chillies- 6 (can be substituted with Kashmiri chilli)
  • Dried Red Chillies – 4 (preferably Guntur Chillies)
  • Garlic cloves- 6
  • Refined Oil- 2 tsp
  • Fresh coconut, grated- 2 tbsp

Other Ingredients:

  • Turmeric powder-1/2 tsp
  • Onions sliced- 2 large (200 gms)
  • Fresh Coconut, grated- 1/2 cup
  • Curry Leaves- 15-20 nos
  • Salt – 1 tsp + 1/4 tsp
  • Tamarind juice- 4 tbsp
  • Oil- 3-4 tbsp

Preparation:

  • Add all the whole spices other than chillies listed under “Masala Powder ” in a pan and dry roast on low heat for 2 mins.
  • Now add the two types of Dried Red Chillies, Garlic cloves and 2 tsp oil.
  • Give a mix and roast on low heat for another 2 mins.
  • Lastly add 2 tbsp fresh grated coconut.
  • Mix and fry for 1-2 min on low heat till the grated coconut is little dried.

Process:

  • Heat oil and add the sliced onions. Mix and fry on medium heat for around 12 mins till golden in colour.
  • Now add the chicken pieces, turmeric powder and 1 tsp salt. Mix and fry on high heat for 3 mins. Continue to fry on medium heat for another 2-3 mins till little browned.
  • Now add the Masala Powder & 1/4 tsp salt and give a mix. Now, cover & cook on low heat for 5 mins.
  • Remove after 5 mins and add a splash of water (around 3 tbsp) and cover again.
  • After another 5 mins add the tamarind juice and cover again.
  • After total 15 mins once the chicken is tender add the 1/2 cup grated coconut & the curry leaves, give a mix and cover again for 3 mins.
  • Remove lid and serve hot.

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