Are you craving a spicy, dry chicken dish that packs a punch of flavour? This Masaledar Chicken Sukka (Chicken Sukkha) is an authentic Maharashtrian delicacy known for its rich aroma and bold taste. The secret to this recipe lies in its freshly roasted “Vatan” (coconut-onion paste) and a special homemade spice powder that elevates the dish to the next level.
Unlike a standard chicken curry, Chicken Sukka is a semi-dry preparation where the chicken is coated in a thick, luscious masala. Whether you are hosting a Sunday lunch or just want to treat yourself to something spicy, this dry chicken recipe is a winner. It pairs perfectly with Jowar Bhakri, Chapati, or even steamed rice. Let’s dive into this easy, step-by-step guide to making the best Maharashtrian Chicken Sukka at home!
Also Read – Crispy French Fries Recipe: Easy Homemade Aloo Snacks
Also Read – Crispy Bombil Fry Recipe | Authentic Bombay Duck Fry
Ingredients List:
- For the Special Dry Masala Powder:
- Coriander Seeds (Dhane): 1 tbsp
- Sesame Seeds (Til): 1 tbsp
- Cumin Seeds (Jeera): 1/2 tbsp
- Fennel Seeds (Saunf/Badishep): 1/2 tbsp
- Poppy Seeds (Khus Khus): 1/2 tbsp
- For the Vatan (Wet Masala Paste):
- Onions: 3 medium (sliced and roasted in oil)
- Dry Coconut (Khobra): 1 cup (sliced and roasted)
- Garlic: 2 whole bulbs (cloves peeled and roasted)
- Green Chillies: 3 (roasted)
- Ginger: 1-inch piece (roasted)
- Tomato: 1 medium (roasted whole or halved)
- Coriander Leaves: A handful
- For Boiling the Chicken:
- Chicken: 1 kg (washed and cleaned)
- Onion: 1 medium (finely chopped)
- Turmeric Powder: 1/2 tsp
- Bay Leaf: 1
- Salt: To taste
- Oil: 1/2 ladle
- Water: 1 glass (hot)
- For the Final Tempering (Sukka):
- Oil: 2-3 tbsp
- Bay Leaf: 1
- Onion: 2 tbsp (finely chopped)
- Kala Masala (Maharashtrian Black Masala): 2 tbsp (or substitute with 1 tbsp Garam Masala + 1 tbsp Red Chilli Powder)
- Chicken Masala: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Salt: To taste
- Fresh Coriander: For garnish
Also Read – Quick Bangada Tikhale Recipe | Spicy Mackerel Curry
Step-by-Step Instructions:
- Step 1: Make the Special Masala Powder:
- Heat a tawa (griddle) and dry roast the coriander seeds, cumin seeds, fennel seeds, poppy seeds, and sesame seeds until aromatic.
- Let them cool slightly, then grind them into a fine powder. Set aside.
- Step 2: Prepare the Vatan (Wet Paste):
- In a pan with a little oil, roast the sliced onions until golden brown.
- Roast the dry coconut slices until they turn golden.
- Lightly roast the green chillies and tomato.
- Combine the roasted onions, coconut, chillies, tomato, ginger, garlic, and fresh coriander in a blender.
- Grind into a smooth paste (add a splash of water only if necessary).
- Step 3: Pre-cook the Chicken:
- Heat oil in a large pot. Add a bay leaf and the finely chopped onion (1 medium). Sauté until the onion is soft.
- Add 1/2 tsp turmeric powder and mix.
- Add the cleaned chicken pieces and salt. Sauté well for 2-3 minutes on medium heat until the chicken changes colour.
- Cover with a lid and let it cook in its own juices for 5-7 minutes on low heat.
- Add 1 glass of hot water to the chicken. Cover and cook until the chicken is 70-80% done. (Do not overcook as it will cook further in the masala).
- Once done, separate the chicken pieces from the broth (soup). Keep the broth aside for soups or gravies.
- Step 4: Make the Masaledar Chicken Sukka:
- Heat oil in a kadhai or heavy-bottomed pan. Add a bay leaf and 2 tbsp chopped onion. Fry until golden.
- Add about 3 large tablespoons of the prepared Vatan (Wet Paste). Sauté on medium heat for 2 minutes.
- Add a pinch of turmeric, Kala Masala, the Special Dry Masala Powder (prepared in Step 1), and Chicken Masala.
- Sauté the spices well until the oil starts to separate from the masala.
- Add the semi-cooked chicken pieces to the pan. Mix gently to coat every piece with the masala.
- Add 2-3 spoons of the reserved chicken stock (broth) to keep the masala moist. Adjust salt if needed.
- Cover and cook on low heat for 20 minutes to let the flavours absorb.
- Garnish with fresh coriander leaves and serve hot.
Also Read – Bhendi Bhakri Recipe: Healthy Okra Flatbread Breakfast
Cooking Tips for Better Results:
- Roast Ingredients Well: The key to the dark, rich colour of Maharashtrian curries is roasting the onions and coconut until they are deep golden brown (almost dark, but not burnt).
- Use Hot Water: Always add hot water when cooking chicken to ensure the chicken pieces stay tender. Adding cold water can shock the chicken pieces and make them tough.
- The “Vatan” Secret: You can make the Vatan paste in bulk and store it in the freezer. It stays fresh for weeks and speeds up your cooking.
- Spice Level: If you don’t have Kala Masala, use a mix of Garam Masala and spicy Red Chilli Powder to get the desired heat and colour.
Variations:
- Mutton Sukka: You can follow the exact same recipe for Mutton (Goat meat). Just ensure you pressure cook the mutton for 4-5 whistles before adding it to the masala, as it takes longer to cook than chicken.
- Egg Sukka: Replace chicken with boiled eggs (make slits in them) for a quick Egg Masala fry.
- Vegetarian Version: Use flower (cauliflower), potatoes, or soya chunks instead of chicken for a delicious veg version.
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Serving Suggestions:
- Breads: Best enjoyed with Jowar Bhakri (Sorghum flatbread), Bajra Bhakri, or soft Chapatis.
- Rice: Serve as a side dish with Steamed Rice and Varan (Dal) or Jeera Rice.
- Accompaniments: A side of sliced onions, lemon wedges, and fried green chillies completes the meal.
FAQs:
Q1: Can I use store-bought ginger-garlic paste?
Ans: Yes, you can use 1 tbsp of store-bought paste, but fresh ginger and garlic ground with the roasted coconut give a much more authentic flavour.
Q2: What is Kala Masala, and where can I find it?
Ans: Kala Masala is a traditional Maharashtrian spice blend known for its dark colour and smoky flavour. It is available in Indian grocery stores. If unavailable, use a high-quality Garam Masala.
Q3: Can I make this dish with boneless chicken?
Ans: Absolutely! Boneless chicken cubes work great. However, bone-in chicken usually adds more flavour to the stock and the final dish.
Q4: How long can I store this Chicken Sukka?
Ans: It tastes even better the next day! You can store it in the refrigerator for up to 2 days. Reheat properly before serving.
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Masaledar Chicken Sukka Recipe | Authentic Maharashtrian Dry Chicken
Ingredients
For the Special Dry Masala Powder:
- Coriander Seeds Dhane: 1 tbsp
- Sesame Seeds Til: 1 tbsp
- Cumin Seeds Jeera: 1/2 tbsp
- Fennel Seeds Saunf/Badishep: 1/2 tbsp
- Poppy Seeds Khus Khus: 1/2 tbsp
For the Vatan (Wet Masala Paste):
- Onions: 3 medium sliced and roasted in oil
- Dry Coconut Khobra: 1 cup (sliced and roasted)
- Garlic: 2 whole bulbs cloves peeled and roasted
- Green Chillies: 3 roasted
- Ginger: 1-inch piece roasted
- Tomato: 1 medium roasted whole or halved
- Coriander Leaves: A handful
For Boiling the Chicken:
- Chicken: 1 kg washed and cleaned
- Onion: 1 medium finely chopped
- Turmeric Powder: 1/2 tsp
- Bay Leaf: 1
- Salt: To taste
- Oil: 1/2 ladle
- Water: 1 glass hot
For Boiling the Chicken:
- Oil: 2-3 tbsp
- Bay Leaf: 1
- Onion: 2 tbsp finely chopped
- Kala Masala Maharashtrian Black Masala: 2 tbsp (or substitute with 1 tbsp Garam Masala + 1 tbsp Red Chilli Powder)
- Chicken Masala: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Salt: To taste
- Fresh Coriander: For garnish
Instructions
Step 1: Make the Special Masala Powder
- Heat a tawa (griddle) and dry roast the coriander seeds, cumin seeds, fennel seeds, poppy seeds, and sesame seeds until aromatic.
- Let them cool slightly, then grind them into a fine powder. Set aside.
Step 2: Prepare the Vatan (Wet Paste)
- In a pan with a little oil, roast the sliced onions until golden brown.
- Roast the dry coconut slices until they turn golden.
- Lightly roast the green chillies and tomato.
- Combine the roasted onions, coconut, chillies, tomato, ginger, garlic, and fresh coriander in a blender.
- Grind into a smooth paste (add a splash of water only if necessary).
Step 3: Pre-cook the Chicken
- Heat oil in a large pot. Add a bay leaf and the finely chopped onion (1 medium). Sauté until the onion is soft.
- Add 1/2 tsp turmeric powder and mix.
- Add the cleaned chicken pieces and salt. Sauté well for 2-3 minutes on medium heat until the chicken changes colour.
- Cover with a lid and let it cook in its own juices for 5-7 minutes on low heat.
- Add 1 glass of hot water to the chicken. Cover and cook until the chicken is 70-80% done. (Do not overcook as it will cook further in the masala).
- Once done, separate the chicken pieces from the broth (soup). Keep the broth aside for soups or gravies.
Step 4: Make the Masaledar Chicken Sukka
- Heat oil in a kadhai or heavy-bottomed pan. Add a bay leaf and 2 tbsp chopped onion. Fry until golden.
- Add about 3 large tablespoons of the prepared Vatan (Wet Paste). Sauté on medium heat for 2 minutes.
- Add a pinch of turmeric, Kala Masala, the Special Dry Masala Powder (prepared in Step 1), and Chicken Masala.
- Sauté the spices well until the oil starts to separate from the masala.
- Add the semi-cooked chicken pieces to the pan. Mix gently to coat every piece with the masala.
- Add 2-3 spoons of the reserved chicken stock (broth) to keep the masala moist. Adjust salt if needed.
- Cover and cook on low heat for 20 minutes to let the flavours absorb.
- Garnish with fresh coriander leaves and serve hot.
