Nati Sukka is the pride of Karnataka's rural kitchen — a dish made with nati koli (country chicken) that is slow-roasted in its own juices until perfectly dry, with a crust of roasted coconut and bold spices. The word 'sukka' literally means 'dry' in Tulu and Kannada, and this preparation honours that tradition. Our Nati Sukka Masala is a heritage blend of roasted whole spices, dried red chillies, and scraped coconut that gives this dish its authentic, smoky depth.
Ingredients
Instructions
- 1
Marinate the Chicken
Mix chicken with 1½ tbsp Sukka Masala, ginger-garlic paste, and salt. Marinate for 30 minutes. Country chicken benefits from longer marination (2–4 hours) as the meat is firmer than regular broiler chicken.
- 2
Deep Caramelise the Onions
Heat coconut oil in a wide, heavy pan. Add dry red chillies and curry leaves, fry for 30 seconds. Add sliced onions and cook on medium heat for 12–15 minutes, stirring regularly, until they are a deep, sticky brown. This caramelised onion base is the soul of the sukka.
- 3
Add Ginger-Garlic and Tomatoes
Add ginger-garlic paste, fry for 2 minutes. Add tomatoes and cook for 6 minutes until softened and incorporated into the onion base.
- 4
Add Masala and Chicken
Add remaining Sukka Masala and mix into the base for 2 minutes. Add marinated chicken pieces and mix thoroughly to coat. Cook on high heat for 5 minutes to sear.
- 5
Cook Covered Until Tender
Add ½ cup of water, reduce heat to medium-low, and cover. Cook for 20–25 minutes (country chicken takes longer than regular chicken), stirring occasionally. Check for doneness — the meat should pull away from the bone easily.
- 6
Dry Roast Uncovered
Remove the lid and increase heat to medium-high. Cook for 8–12 minutes, stirring every 2 minutes, until all the moisture evaporates and the masala clings to the chicken in a thick, dark crust. This is the defining stage of sukka — don't rush it.
- 7
Add Coconut and Serve
Add fresh grated coconut and toss through on low heat for 2 minutes. The coconut should be just warmed through and slightly toasted, not cooked down. Serve hot with neer dosa, rice rotti, or plain steamed rice.
Pro Tips
- Nati koli (country chicken) is essential for authentic sukka; it has firmer meat and stronger flavour.
- If using regular broiler chicken, reduce the cooking time in step 5 to 12–15 minutes.
- The final dry-roasting stage must be done on medium-high heat — low heat will steam rather than roast.
- Fresh grated coconut added at the very end gives a sweet, nutty freshness that elevates the dish.
- Sukka tastes best served immediately — it loses its dry texture as it sits.