Dry chicken sukka

Its been a long time, I haven’t posted any chicken recipes. So when I got this recipe as well as picture from Madhura(My cousin’s wife) I was more than happy to post it here.

I love the taste of fennel seeds in any dish. So I decided to make this dish for a small get together at home. All my guests simply loved this dish. The clarified butter(ghee), fennel seeds, poppy seeds give an amazing taste as well as aroma to this dish. Also this is very simple to make, so it is a win-win situation. Just give it a try and I am sure you all will love this dish. Thanks a lot Madhura.

Ingredients:
8 medium sized pieces(about 800 grams) of chicken
2 tbl spn coriander seeds
1/2 tea spn of fennel seeds(saunf)
A pinch of turmeric powder
1 tea spn each of black peppercorns, cumin and fenugreek seeds
1 tbs poppy seeds
12 garlic flakes
12 roasted whole dry red chillies
1 tbl spn tamarind paste
1 medium sized coconut grated
8 curry leaves
1 large onion finely chopped
2 tbl spn clarified butter(ghee) / butter /oil
Salt to taste

Method:
Heat a little clarified butter(ghee)/butter in a pan and roast the black peppercorns, turmeric powder, fennel, corriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook ( without adding water) on low level in a heavy-bottomed pan for about 25 mins or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is completely cooked.
Heat the clarified butter(ghee)/butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. Pour this garnish over the chicken.

PS: The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry….as dry as possible.

Serves:4
Preparation time: 28 minutes.

55 Comments

  1. Pramila November 4, 2006
  2. shaheen November 4, 2006
  3. sandeepa November 4, 2006
  4. Medha November 17, 2006
  5. Mariette D'Souza December 3, 2006
  6. mufs December 6, 2006
  7. Sharon December 30, 2006
  8. Shilpa December 31, 2006
  9. Sharon December 31, 2006
  10. Nayak Mayi April 4, 2007
  11. sabrina moye June 8, 2007
    • anita September 23, 2013
  12. Aparna August 31, 2007
  13. Shuba September 24, 2007
  14. Shalini October 17, 2007
  15. anandi November 12, 2007
  16. anandi November 12, 2007
  17. anandi November 12, 2007
  18. Patricia December 18, 2007
  19. suchita February 12, 2008
  20. M February 12, 2008
  21. Cynthia May 8, 2008
  22. Sumitha May 25, 2008
  23. vanessa August 4, 2008
  24. Ann August 5, 2008
  25. Ann August 5, 2008
  26. Ann August 5, 2008
  27. Ashwin January 4, 2009
  28. rajendra nayak January 13, 2009
  29. Devi January 23, 2009
  30. Vaiju Thakur March 3, 2009
  31. Shubha March 10, 2009
  32. Sunita April 11, 2009
  33. Rema Vimalraj May 23, 2009
  34. ashmita May 26, 2009
  35. Ramya Girish Prabhu June 5, 2009
  36. Anwar June 28, 2009
  37. hina August 24, 2009
    • Shilpa August 24, 2009
  38. Merlyn August 31, 2009
  39. ketaki October 20, 2009
    • Shilpa October 20, 2009
  40. Prema January 7, 2010
  41. megha July 6, 2010
  42. pinky October 14, 2010
    • Shilpa October 14, 2010
  43. Sony February 28, 2011
  44. Laura March 6, 2011
  45. Gayatri July 23, 2011
  46. Moumita January 12, 2012
    • Shilpa January 12, 2012
  47. Niteen Torne March 18, 2012
  48. Shantala April 25, 2012
  49. Varsha Vijay Nayak July 21, 2012
  50. dsa May 24, 2013

Leave a Reply

Your email address will not be published. Required fields are marked *