Mangalorean Chicken Sukka

For the Spice-Mix

• 1 tbsp Ghee
• 6-8 Dry Kashmiri Red Chilli
• 5-6 Dry Byadgi Red Chillies
• 1 tsp Ghee
• 3 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1-inch Cinnamon Stick
• 1/4 tsp Fenugreek Seeds
• 1 tsp Black Peppercorns
• 1-inch Ginger (chopped)
• 10 Garlic Cloves (peeled)
• 6 Cloves
• 10-15 Curry Leaves

For the Coconut Mixture

• 1 tsp Ghee
• 2 cups Fresh Coconut (grated)
• 1 tsp Turmeric Powder

Marinating the Chicken

• 1kg Chicken (curry cut)
• 1 tsp Turmeric Powder
• Salt (as required)

Making the Sukka

• 1 tbsp Ghee
• 1/2 cup Onion (sliced)
• 1/2 tsp Asafoetida Powder
• 10-25 Curry Leaves
• 1-inch Tamarind (soaked in water)
• Curry Leaves (for garnish)