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  • Chicken Sukha (Dry Spicy Chicken)

Chicken Sukha (Dry Spicy Chicken)

Posted on Jul 26th, 2009
by Minal
Categories:
  • Chicken
  • Maharashtrian

A fairly easy recipe for a dry preparation of chicken. You can follow the same recipe for meat and fish too. The green masala gives a flavor of coriander, mint, ginger and garlic, whereas the onion and coconut gavy adds a nice aroma and spicy flavor to the meat.

Ingredients:

250gms boneless chicken; diced,

1/2 cup green paste (recipe given below),

1 cup onion-coconut paste (recipe given below),

1 tsp red chilli powder,

1/2 cup tomato puree,

Salt to taste,

4-5 tbsp oil,

Chopped coriander leaves to garnish.

For green paste –

1 cup fresh coriander leaves,

1 green chilli (or as per taste),

Few sprigs of mint leaves,

2-3″ pieces of ginger,

5-6 cloves of garlic,

Little water for grinding.

Grind all the ingredients to prepare a smooth paste. You can use this paste in various chicken, mutton or vegetable gravy recipes.

For onion-coconut paste –

2 large onions; thinly sliced,

1/2-3/4 cup dessicated coconut,

Little water for grinding.

Fry both these ingredients separately in some oil until light brown. Do not burn. Then let them cool down before you grind them into fine paste.

chick_sukha_in

Method:

Marinate the chicken with the green paste and some salt for an hour. Then transfer the marinated chicken into a pan, add some water, enough just to cook the chicken and put over medium flame. Cover and cook until chicken in almost done, say around 10 minutes. Then place a kadhai (wok) over a low flame, add oil (little more than we normally use) and red chilli powder to it. Keep stirring on low flame for a minute. Do not increase the flame as it may cause the red chilli powder to burn. Then add the onion-coconut paste and stir fry properly on low-medium flame for good 5-7 minutes. Now add the tomato puree and cook until the mixture thickens and starts leaving out oil. Then add the half-cooked chicken to it (add the stock if any). Stir well, add very little water and some salt, cover and cook until chicken is tender and gravy has dried up. Garnish with chopped coriander leaves and serve hot with chapati, butter naan or with parathas.

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  • Chicken
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  • chicken sukha
  • dry chicken
  • main course
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  • murgh

Minal

Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

3 Comments Hide Comments

takis says:
October 13, 2010 at 12:26 pm

Sounds and looks fantastic!My only concern is when you say:Transfer marinated chicken into a pan, add some oil, enough to cover chicken properly…Is that a mistake?Do you mean add some oil and enough water to cover chicken?Thank you for your lovely recipes!!!!

Minal says:
October 14, 2010 at 6:45 am

Hi Takis,

Yes that’s a typo…it should be water and not oil =) Thanks for pointing out! I am glad you liked the recipes.

Thanks and Regards,
Minal

takis says:
October 14, 2010 at 9:28 am

Thank you very much Minal!Much appreciated!Keep up the good work!!!

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Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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