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.

Leave a Reply

Your email address will not be published.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

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>