Craving a spicy, restaurant-style chicken dish at home? This Chicken Sukka recipe is exactly what you need! Originating from Maharashtra, Chicken Sukka (or Chicken Sukha) is a popular semi-dry chicken curry known for its rich, aromatic masala paste made from roasted coconut and onions. Unlike watery curries, this dish coats tender chicken pieces in a thick, flavorful masala, making it an irresistible side dish.
Whether you are hosting a dinner party or just want something “zhanzhanit” (spicy and flavorful) for your Sunday lunch, this Maharashtrian Chicken Sukka hits all the right notes. It pairs perfectly with Jowar Bhakri, Chapati, or even plain rice. Follow this simple guide to master this authentic dish in your own kitchen!
Also Read – Easy Butter Garlic Chicken Recipe (Hotel-Style)
Ingredients List:
- For Pre-cooking the Chicken:
- Chicken: 500g (bone-in or boneless, washed and cleaned)
- Oil: 1 tbsp
- Bay Leaf (Tej Patta): 1 (broken into two)
- Onion: 1 medium, finely chopped
- Turmeric Powder: 1/4 tsp
- Salt: To taste
- Hot Water: 1 glass (approx. 200ml)
- For the Masala Paste (Watan):
- Onions: 2 medium, sliced and roasted
- Dry Coconut (Khobra): 1/4 cup, sliced and roasted
- Ginger: 1/2 inch piece, roasted
- Garlic: 10-12 cloves, roasted
- Green Chillies: 2, roasted
- Tomato: 1 medium, roasted over flame or in a pan
- Coriander Leaves: A small handful, lightly roasted
- For the Main Curry:
- Oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Kanda Lasun Masala: 2 tsp (Maharashtrian spice blend)
- Cumin-Coriander Powder (Dhana Jeera): 1 tsp
- Chicken Masala: 1 tsp
- Salt: To taste (adjust carefully as chicken is already salted)
- Fresh Coriander: For garnish
Also Read – This 1 Spice Paste Makes Chicken Unforgettable
Step-by-Step Instructions:
- Step 1: Pre-cook the Chicken
- Heat 1 tbsp oil in a deep pan or kadhai. Add the bay leaf and 1 chopped onion. Sauté until the onion turns golden.
- Add 1/4 tsp turmeric powder and mix well.
- Add the cleaned chicken pieces and salt. Sauté on medium heat for 2-3 minutes until the chicken releases its own water.
- Pour in 1 glass of hot water (just enough to partially submerge the chicken).
- Cover with a lid and cook on medium heat for 10-12 minutes. The chicken should be 50-60% cooked.
- Once done, remove the chicken pieces from the broth and set them aside. (Keep the leftover stock/broth; you can use a little bit later if needed.)
- Step 2: Prepare the Masala Paste (Watan)
- Roast the sliced onions, dry coconut, ginger, garlic, green chillies, coriander leaves, and tomato separately in a pan with a drop of oil until they turn dark golden brown/charred.
- Transfer all roasted ingredients into a blender jar.
- Grind to a fine paste without adding water.
- Step 3: Make the Chicken Sukka
- Heat 2 tbsp of oil in a pan. Add 1 chopped onion and fry until translucent.
- Add the prepared Masala Paste (Watan). Sauté well for 2 minutes until the oil starts to separate.
- Add the powdered spices: Kanda Lasun Masala, Cumin-Coriander powder, and Chicken Masala. Mix thoroughly.
- Add the semi-cooked chicken pieces to the pan. Coat them well with the masala.
- Pour in a small splash of the reserved chicken stock (or plain water) just to help the masala cook, but keep it thick.
- Taste and add salt if required.
- Step 4: Slow Cook & Garnish
- Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the flavours to penetrate the chicken completely. Stir occasionally to prevent burning.
- Once the oil separates and the gravy looks dry and rich, turn off the flame.
- Garnish generously with fresh coriander leaves. Your Chicken Sukka is ready to serve!
Also Read – Easy step-by-step Maharashtrian Chicken Batata Rassa recipe at home
Cooking Tips for Better Results:
- Roast Well: The key to the dark, rich colour of Maharashtrian curries is roasting the coconut and onions until they are deep brown (almost blackish but not burnt).
- Don’t Overcook First: Only cook the chicken 50% in the first step. If you boil it completely, it might break apart when you fry it in the masala later.
- Hot Water: Always use hot water when cooking chicken curries to maintain the temperature and tenderness of the meat.
Variations:
- Spicier Version: Add 1 tsp of Red Chilli Powder along with the Kanda Lasun Masala for extra heat.
- Chicken Rassa (Gravy): If you want a thin curry instead of a dry fry, simply add all the leftover chicken stock and an extra cup of hot water in Step 3.
- Egg Sukka: You can use hard-boiled eggs instead of chicken with the exact same masala base for a vegetarian-friendly protein option.
Serving Suggestions:
- Best with: Hot Jowar Bhakri (Sorghum flatbread) or Bajra Bhakri.
- Also Good With: Chapati, Paratha, or steamed rice with a side of Solkadhi.
- Side Dish: Slice some raw onions and lemon wedges to cut through the spice.
Also Read – Easy Chicken Curry Recipe | Chicken Recipe
FAQs:
Q1: What can I use if I don’t have Kanda Lasun Masala?
Ans: You can substitute it with a mix of 1 tsp Red Chilli Powder, 1/2 tsp Garam Masala, and a pinch of garlic powder. It won’t be exactly the same, but it will still taste delicious.
Q2: Can I use boneless chicken for Chicken Sukka?
Ans: Yes, absolutely! Boneless chicken cubes work great and cook faster. Reduce the initial boiling time to 5-7 minutes.
Q3: Why do we roast the ingredients for the paste?
Ans: Roasting intensifies the flavours and gives the dish its signature smoky taste and dark brown colour, which is typical for authentic Maharashtrian recipes.
Q4: How long can I store this dish?
Ans: You can store Chicken Sukka in the refrigerator for up to 2 days. Reheat it in a pan with a splash of water before serving.
Spicy Maharashtrian Chicken Sukka Recipe | Dry Chicken Fry
Ingredients
For Pre-cooking the Chicken:
- Chicken: 500g bone-in or boneless, washed and cleaned
- Oil: 1 tbsp
- Bay Leaf Tej Patta: 1 (broken into two)
- Onion: 1 medium finely chopped
- Turmeric Powder: 1/4 tsp
- Salt: To taste
- Hot Water: 1 glass approx. 200ml
For the Masala Paste Watan:
- Onions: 2 medium sliced and roasted
- Dry Coconut Khobra: 1/4 cup, sliced and roasted
- Ginger: 1/2 inch piece roasted
- Garlic: 10-12 cloves roasted
- Green Chillies: 2 roasted
- Tomato: 1 medium roasted over flame or in a pan
- Coriander Leaves: A small handful lightly roasted
For the Main Curry:
- Oil: 2 tbsp
- Onion: 1 medium finely chopped
- Kanda Lasun Masala: 2 tsp Maharashtrian spice blend
- Cumin-Coriander Powder Dhana Jeera: 1 tsp
- Chicken Masala: 1 tsp
- Salt: To taste adjust carefully as chicken is already salted
- Fresh Coriander: For garnish
Instructions
Step 1: Pre-cook the Chicken
- Heat 1 tbsp oil in a deep pan or kadhai. Add the bay leaf and 1 chopped onion. Sauté until the onion turns golden.
- Add 1/4 tsp turmeric powder and mix well.
- Add the cleaned chicken pieces and salt. Sauté on medium heat for 2-3 minutes until the chicken releases its own water.
- Pour in 1 glass of hot water (just enough to partially submerge the chicken).
- Cover with a lid and cook on medium heat for 10-12 minutes. The chicken should be 50-60% cooked.
- Once done, remove the chicken pieces from the broth and set them aside. (Keep the leftover stock/broth; you can use a little bit later if needed.)
Step 2: Prepare the Masala Paste (Watan)
- Roast the sliced onions, dry coconut, ginger, garlic, green chillies, coriander leaves, and tomato separately in a pan with a drop of oil until they turn dark golden brown/charred.
- Transfer all roasted ingredients into a blender jar.
- Grind to a fine paste without adding water.
Step 3: Make the Chicken Sukka
- Heat 2 tbsp oil in a pan. Add 1 chopped onion and fry until translucent.
- Add the prepared Masala Paste (Watan). Sauté well for 2 minutes until the oil starts to separate.
- Add the powdered spices: Kanda Lasun Masala, Cumin-Coriander powder, and Chicken Masala. Mix thoroughly.
- Add the semi-cooked chicken pieces to the pan. Coat them well with the masala.
- Pour in a small splash of the reserved chicken stock (or plain water) just to help the masala cook, but keep it thick.
- Taste and add salt if required.
Step 4: Slow Cook & Garnish
- Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the flavours to penetrate the chicken completely. Stir occasionally to prevent burning.
- Once the oil separates and the gravy looks dry and rich, turn off the flame.
- Garnish generously with fresh coriander leaves. Your Chicken Sukka is ready to serve!
