Chicken Masala

MANGALORE STYLE CHICKEN SUKKA - Another travel inspired recipe, this time from the Mangalorean cuisine. Of all the Chicken recipes I have tried and cooked, this one is definitely special for the unique combination of spices that go into it.
CHICKEN SUKKA

Preparation time 10 minutes

Cooking time 25-30 minutes

Serve 2-4

Ingredients

For Paste

• 1 cup fresh Coconut, grated
• 1 Star anise,
• 1 Green cardamom,
• 1 Black cardamom,
• 2 tbsp Black peppercorns,
• ¼ tsp Fenugreek seeds,
• ½ tsp Cumin seeds,
• 1 tbsp Coriander seeds,
• 2-3 Bay leaf,
• ½ inch Cinnamon stick,
• Salt to taste,
• 9-10 Dry bedgi red chillies, soaked,
• ½ inch Ginger, peeled, slice,
• 5-6 no. Garlic cloves,
• 1 tbsp Oil,
• 1 medium Onion, sliced,
• 1 ½ tsp Tamarind pulp,

For Marination

• 700 gms Chicken, drumstick,
• Salt to taste,
• 1 tsp Oil,
• 1 no. Green chili (less spicy & broken into half)
• 2 tsp Ginger Garlic Paste,
• 1 tsp Turmeric powder,
• A pinch of asafoetida,

For Gravy

• 2 tbsp Oil,
• 2-4 Cloves,
• 1 Green cardamom,
• 1 Black cardamom,
• ½ inch Cinnamon stick,
• 2-3 Bay leaf,
• Marinated chicken,
• ½ Onion, slice,
• 3-4 Cups Water,
• 2 heaped tbsp Prepared Paste,
• Salt to taste,
• ½ tsp Sugar,
• ½ tbsp Coriander leaves, chopped,

For Chicken Sukka

• 2 tbsp Oil,
• 2 sprig Curry leaves,
• ½ Onion, sliced,
• 1 heaped tbsp Degi red chili powder,
• ⅓ cup Prepared paste,
• ¼ cup water,
• Cooked Chicken,

For Garnish

• fried Curry leaves,
• Coriander sprig,

Process

For Paste

1. In a pan, add fresh grated coconut, dry roast on medium flame until the coconut is light golden in color. Transfer it into a tray and Keep aside.
2. In the same pan, add star anise, green cardamom, black cardamom, black peppercorns, fenugreek seeds, cumin seeds, coriander seeds, bay leaf, cinnamon stick, salt to taste and dry roast them on medium flame.
3. Transfer it into the same tray, add bedgi red chilies, ginger, and garlic cloves.
4. In a pan, add oil, once it's hot, add onion and saute until it sweats, transfer it into the same tray.
5. Add tamarind pulp, transfer this mixture into a grinder jar and grind into a smooth paste.
6. Keep aside for further use.

For Marination

1. In a bowl, add chicken drumstick, salt to taste, oil, green chili, ginger garlic paste, turmeric powder, a pinch of asafoetida and mix it well.
2. Keep it aside for 5-10 minutes.

For Gravy

1. In a large pot, add oil, once it's hot, add cloves, green cardamom, black cardamom, cinnamon stick, bay leaf and let it splutter well.
2. Add marinated chicken, onion and saute well.
3. Add water, cover it with the lid and let it simmer on medium flame for 5-6 minutes or until the chicken is tender.
4. Once the chicken is cooked well remove in a tray and keep aside for further use.
5. In the same pot, add prepared paste and give a good stir.
6. Cook on medium flame and give it a good boil.
7. Transfer it into a serving bowl, check for the seasoning, add salt to taste, sugar, coriander leaves and mix well.

For Chicken Sukka

1. In a shallow pan or kadai, add oil, once it's hot, add curry leaves and let it splutter well.
2. Add Onion, degi red chili powder, prepared paste and saute it for 4-5 minutes on medium flame.
3. Add water and keep sauteing for 2-4 minutes or until masala is cooked well, add cooked chicken and mix everything well.
4. Coat the chicken properly in masala and cook for 4-5 minutes.
5. Transfer it into a serving dish, garnish it with fried curry leaves, and coriander sprig.
6. Serve hot with rice bhakri.