Chicken sukka is a quick, homestyle Indian chicken curry bursting with spice, cooked down until every piece is glazed in a thick, richly flavored masala. It comes together in under an hour, and the flavor is all about the whole spices: smoky, warm, and layered, with a real kick from freshly ground coriander and cumin.
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I am lucky that my mom cooks this curry for me every time she is in the US or I am in India. This time, I requested her to make it on camera so I can finally share it with you. She serves it with layered chapati, laccha pyaaz and a glass of cooling solkadi on the side, and that combination is hard to beat. What I love most is how simple the ingredient list really is: onions, a tomato, a handful of whole spices and freshly ground coriander-cumin powder, nothing fancy, just good technique. This is one of my go-to chicken recipes, right alongside my mom's chicken curry, the dish I grew up eating almost every Sunday!
Years later, this has become a repeat Indian dinner recipe for my family, and it holds up beautifully for meal prep too, since it tastes even better the next day once the spices settle in. I love serving it with jeera rice or roti for a weeknight meal, and it's just as good when I'm hosting, since it's easy to make ahead and reheats well right before guests arrive.
Ingredient Tips
- Chicken thighs - Traditionally, chicken sukka is made with small, bone-in pieces of whole chicken. Here in the US, I like the convenience of boneless, skinless chicken thighs instead. Simply cut each thigh into 2-inch pieces. They cook evenly, stay moist, and need a much shorter marinate time than bone-In chicken.
- Fresh ginger and garlic paste - Skip the jarred stuff if you can. Freshly made ginger garlic paste has a brighter, sharper flavor that really carries through the marinade, and it's simple to make at home in a blender or mortar and pestle.
- Whole coriander and cumin seeds - Roasting and grinding these fresh, right before cooking, gives the masala a deeper, toastier flavor than store-bought ground spice ever can.
- Bay leaves, star anise, and black cardamom - Add a nice layer of depth, but if you don't have one or two, don't stress; the dish will still turn out great.
How to Make Chicken Sukka, Step by Step
Chicken sukka pairs beautifully with jeera rice or homemade naan, letting the masala soak in with every bite. For a more traditional spread, serve it the way my mom does, with layered chapati, laccha pyaaz and a glass of cooling solkadi to balance the spice. It also holds up well as leftovers, so go ahead and make a double batch for easy lunches during the week.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Chicken Sukka Recipe
Recipe Video
Ingredients
Marinate
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 1 green chilli minced
- ¼ cup mint leaves
- ¼ cup cilantro stems chopped
- 2 tablespoons yogurt full fat
- 2 teaspoons lemon juice
- 2 teaspoons kosher salt
- 2 lbs chicken thighs cut into 2 inch pieces
For the masala
- 4 tablespoons oil
- 2 bay leaves optional
- 1 star anise optional
- 1 black cardamom optional
- 2 tablespoons whole coriander seeds
- 2 teaspoons cumin seeds
- ⅛ teaspoon hing
- ½ teaspoon ground turmeric
- 2 medium red onions
- 1 plum tomato
- 1 teaspoon kosher salt
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 tablespoon kasoori methi
- ¼ cup cilantro finely chopped
Instructions
- Add ginger, garlic, green chilli, mint leaves, and chopped cilantro to a blender jar and blend it to a smooth paste.
- Place the cut chicken in a mixing bowl and add the green paste, yogurt, lemon juice and kosher salt. Mix well so the chicken is evenly coated, then set it aside while you prep the rest of the ingredients. If you have time, marinating overnight gives even better flavor.
- Toast the whole coriander seeds and cumin seeds in a dry pan until fragrant. Let cool, then grind into powder. Set aside.
- Heat oil in a pan over medium heat. If using, add bay leaves, black cardamom and star anise. Add hing and turmeric, and sauté for about 10 seconds.
- Add the onions and mix well. Cook over medium high heat for 5 to 6 minutes, until translucent.
- Add the roasted coriander cumin powder, Kashmiri red chili powder, garam masala and salt. Mix well.
- Add the tomato and cook for about 5 minutes, until softened.
- Add the marinated chicken, mix well and cook uncovered on medium-high heat for 10 to 15 minutes until most of the liquids evaporate and the masala coats the chicken.
- Finish with kasoori methi and finely chopped cilantro. Serve with layered chapati, laccha pyaaz and solkadi.
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