Are you craving a spicy, flavour-packed dish that is incredibly simple to make? Welcome to the ultimate Chicken Sukka Recipe! Also known as dry chicken, this traditional Maharashtrian-style dish is an absolute favourite for meat lovers. If you’ve been looking for a perfectly spiced, restaurant-style meal that you can cook right in your own kitchen, this is exactly what you need.
The secret to this authentic Chicken Sukka Recipe lies in its rich onion-garlic paste and the fact that it cooks slowly in its own natural juices—no extra water needed! The yogurt makes the chicken super tender and soft, while the aromatic spices create a mouthwatering coating. Whether you are hosting a weekend dinner or just want a cozy family meal, this beginner-friendly dry chicken dish will not disappoint. Follow along, and you’ll find yourself making this amazing Chicken Sukka Recipe again and again!
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Ingredients List:
- For the Chicken Marinade:
- 1 to 1.25 kg Chicken (washed and cleaned)
- 1/2 cup Fresh Yogurt (make sure it is not sour)
- 1 tbsp Spicy Red Chilli Powder (adjust to taste)
- 1/2 tsp Kashmiri Chilli Powder (for a beautiful red colour)
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Chicken Masala
- A generous handful of Fresh Coriander Leaves (chopped)
- 2 Bay Leaves
- Salt to taste
- 1-2 tbsp Oil (leftover from frying onions)
- For the Masala Paste:
- 2 Medium Onions (fried or roasted until golden and crispy)
- 1 inch Ginger (sliced thinly)
- 1 whole Garlic Bulb (peeled)
- 2 Green Chillies
- (Optional Whole Spices: 2 Green Cardamoms, 1 Black Cardamom, 1/2 inch Cinnamon stick, 2 Cloves, 4 Black Peppercorns).
Step-by-Step Instructions:
- Prepare the Masala Paste: In a blender, add the crispy fried onions, ginger, garlic, and green chillies. Blend them into a smooth, fine paste.
- Marinate the Chicken: In a large cooking pan or kadhai, add the washed chicken pieces. Top it with the yogurt, spicy red chilli powder, Kashmiri chilli powder, coriander powder, cumin powder, turmeric, chicken masala, chopped coriander, bay leaves, and salt.
- Mix the Paste: Add your freshly blended onion-garlic paste into the pan with the chicken. Mix everything very well so every piece of meat is fully coated.
- Rest the Meat: Cover the pan and let the chicken marinate for at least 30 minutes. This simple step makes your Chicken Sukka Recipe deeply flavorful!
- Start Cooking: Place the pan on the stove over medium heat. Stir the chicken continuously for 2 to 3 minutes until the pan warms up.
- Add Oil: Pour in a little bit of oil (preferably the leftover oil you used to fry the onions). Keep stirring; the chicken will soon start releasing its own liquid.
- Simmer and Cook: Turn the heat down to the lowest setting. Do not add any extra water! Cover the pan with a tight lid.
- Cook to Perfection: Let the chicken cook in its own juices for 12 to 15 minutes on a low flame. Make sure to check and stir occasionally so the spices don’t stick to the bottom of the pan.
- Garnish and Serve: Once the chicken is soft, tender, and the gravy has dried up to coat the meat perfectly, turn off the heat. Garnish with a little more fresh coriander.
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Cooking Tips:
- Use Fresh Yogurt: Always make sure your yogurt is fresh. Sour yogurt will completely change and ruin the balanced taste of your dish.
- Low Heat is Key: Always cook the chicken on a low flame after the initial heating. This allows the meat to become incredibly soft and juicy without needing a single drop of extra water.
- Crispy Onions: Frying the onions until they are crispy (just like the onions used for biryani) gives the masala a rich, deep, and caramelized flavour.
Variations:
- Spicy Version: If you love fiery food, add an extra green chilli to the blender paste and increase the spicy red chilli powder by half a tablespoon.
- Vegan/Vegetarian Version: Replace the chicken with soy chunks (Nutrela), mushrooms, or extra-firm tofu. Swap out the dairy yogurt for a plain, unsweetened plant-based yogurt!
- Kids-Friendly Version: Skip the spicy red chilli powder and green chillies altogether. Rely only on the Kashmiri chilli powder (which is mild) and chicken masala to provide delicious flavour without the burning heat.
Serving Suggestions:
This mouthwatering dry chicken pairs perfectly with warm, buttery Roti, Chapati, Naan, or Bhakri (traditional Indian flatbreads). You can also serve it as a flavourful side dish alongside plain steamed rice and a simple, mild yellow dal. Don’t forget a side of fresh sliced onion rings and a wedge of lemon to squeeze over the top!
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FAQs:
Q1: Can I add water to this Chicken Sukka Recipe?
Ans: No, you do not need to add water. Cooking the chicken on low heat with a tight lid allows it to release its own juices, keeping the meat tender and ensuring the masala stays thick and rich.
Q2: How long should I marinate the chicken?
Ans: For the best flavour, marinate the chicken for at least 30 minutes. If you are in a rush, 15 minutes works, but a full 30 minutes allows the spices to absorb beautifully into the meat.
Q3: Can I make this recipe without yogurt?
Ans: Yes! While yogurt helps tenderize the meat and adds a slight tang, you can skip it if you don’t have it on hand. The onion paste and spices will still create a wonderful flavour on their own.
Q4: What is the best cut of chicken to use for this dish?
Ans: Bone-in chicken pieces (like a standard curry cut) work best for this recipe because the bones release a lot of deep flavour into the dry masala. However, boneless chicken works perfectly fine, too!
Easy Chicken Sukka Recipe | The Best Dry Chicken
Ingredients
For the Chicken Marinade:
- 1 to 1.25 kg Chicken washed and cleaned
- 1/2 cup Fresh Yogurt make sure it is not sour
- 1 tbsp Spicy Red Chilli Powder adjust to taste
- 1/2 tsp Kashmiri Chilli Powder for a beautiful red colour
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Chicken Masala
- A generous handful of Fresh Coriander Leaves chopped
- 2 Bay Leaves
- Salt to taste
- 1-2 tbsp Oil leftover from frying onions
For the Masala Paste:
- 2 Medium Onions fried or roasted until golden and crispy
- 1 inch Ginger sliced thinly
- 1 whole Garlic Bulb peeled
- 2 Green Chillies
Optional Whole Spices: 2 Green Cardamoms, 1 Black Cardamom, 1/2 inch Cinnamon stick, 2 Cloves, 4 Black Peppercorns.
Instructions
- Prepare the Masala Paste: In a blender, add the crispy fried onions, ginger, garlic, and green chillies. Blend them into a smooth, fine paste.
- Marinate the Chicken: In a large cooking pan or kadhai, add the washed chicken pieces. Top it with the yogurt, spicy red chilli powder, Kashmiri chilli powder, coriander powder, cumin powder, turmeric, chicken masala, chopped coriander, bay leaves, and salt.
- Mix the Paste: Add your freshly blended onion-garlic paste into the pan with the chicken. Mix everything very well so every piece of meat is fully coated.
- Rest the Meat: Cover the pan and let the chicken marinate for at least 30 minutes. This simple step makes your Chicken Sukka Recipe deeply flavorful!
- Start Cooking: Place the pan on the stove over medium heat. Stir the chicken continuously for 2 to 3 minutes until the pan warms up.
- Add Oil: Pour in a little bit of oil (preferably the leftover oil you used to fry the onions). Keep stirring; the chicken will soon start releasing its own liquid.
- Simmer and Cook: Turn the heat down to the lowest setting. Do not add any extra water! Cover the pan with a tight lid.
- Cook to Perfection: Let the chicken cook in its own juices for 12 to 15 minutes on a low flame. Make sure to check and stir occasionally so the spices don’t stick to the bottom of the pan.
- Garnish and Serve: Once the chicken is soft, tender, and the gravy has dried up to coat the meat perfectly, turn off the heat. Garnish with a little more fresh coriander.
