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Chicken Sukka Recipe
Chicken sukka is a quick, homestyle Indian chicken dish, packed with spice and cooked down until every piece is coated in a thick, richly flavored masala.
Servings: 6
Calories: 310kcal
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.
Maharashtrians also add dry coconut to chicken sukka. If you'd like, toss 2 tablespoons into the blender jar along with the rest and blend it right into the paste.
Nutrition
Calories: 310kcal | Carbohydrates: 9g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1343mg | Potassium: 556mg | Fiber: 3g | Sugar: 3g | Vitamin A: 509IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 3mg
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