Chicken Sukka is a beloved dry chicken preparation from Karnataka, known for its bold flavors and aromatic spices. This recipe uses our signature Chicken Sukka Masala to deliver authentic taste with minimal effort. The dish features tender chicken pieces coated in a fragrant spice blend, finished with fresh curry leaves and coconut.
Ingredients
Instructions
Marinate the Chicken
Clean and wash the chicken pieces. Pat them dry and marinate with 1 tbsp of Chicken Sukka Masala and salt. Let it rest for 15-20 minutes for the flavors to penetrate.
Sauté the Aromatics
Heat coconut oil in a heavy-bottomed pan. Add curry leaves and let them splutter. Add the sliced onions and sauté until they turn golden brown and caramelized, about 8-10 minutes.
Add Ginger-Garlic & Tomatoes
Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears. Add chopped tomatoes and cook until they turn soft and mushy.
Cook the Chicken
Add the marinated chicken pieces to the pan. Sear them on high heat for 2-3 minutes. Then reduce heat to medium, cover, and cook for 15-20 minutes, stirring occasionally.
Add Remaining Masala
Once the chicken is almost cooked, add the remaining 1 tbsp of Chicken Sukka Masala. Mix well and cook uncovered on medium-high heat to get that signature dry texture.
Finish & Serve
Sprinkle grated coconut if using, and fresh coriander. Give it a final toss. Serve hot with steamed rice, roti, or as a side dish.
Pro Tips
- •Use bone-in chicken for better flavor and juicier meat
- •Don't skip the caramelized onions - they add depth to the dish
- •Cook uncovered in the final stage to achieve the dry, sukka texture
- •Freshly grated coconut adds a wonderful flavor, but it's optional
- •Adjust the masala quantity based on your spice preference