Easy Chicken Sukka Recipe | The Best Dry Chicken
Looking for a delicious and easy Chicken Sukka Recipe? Learn how to make authentic Maharashtrian dry chicken at home with simple spices. Try it today!
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.