Chicken Sukka

Chicken roast with masala.

Category : Chicken
Rating :
Total Votes : 1
Serving :4
Cooking Time : 30minutes
Cusine Type : Karnataka


500 grams of chicken

2 tbsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp turmeric powder

1 tsp black peppercorns

1 tsp cumin

1 tsp fenugreek seeds

1 tsp poppy seeds

12 garlic flakes

12 roasted whole dry red chillies

1 tsp tamarind paste

1 medium sized coconut grated

Curry leaves a few

1 large onion finely chopped

2 tsp ghee / butter /oil

Salt to taste


Heat a little 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 without adding any water at all. The paste needs to be very coarse and very dry.This is the second paste.

Mix the chicken with the first paste. Cover and cook without adding water on low fire in a heavy-bottomed pan till the chicken is almost cooked. Add the second paste and salt to taste. Cover and cook on low fire 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.

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Tips of the day
To make bittergourd less bitter, soak the sliced bitter gourd pieces in a little buttermilk with a pinch of turmeric powder and salt.