Sukha Chicken Masalaby Leena Kohli (@leenakohli)
Looking for a chicken dish that is easy to make yet bursting with flavour? Sukha Chicken Masala is a perfect choice! The combination of spices and coconut creates a complex and delicious taste that will leave you wanting more.
- 1kgchicken, cut into medium-sized pieces
For the Paste
- 1/2cupDesiccated coconut
- 1” Cinnamon stick
- 1tspFenugreek seeds
- 1tspCumin seeds
- 1tspFennel Seeds
- 1tspBlack Peppercorns
- 1tbspCoriander seeds
- 1tbspPoppy seeds (optional)
- 2Dry Red Chillies
- 1Onion, sliced
- 2inpiece of Ginger
For the Gravy
- 1Onion, sliced
- 2Green Chilies, finely chopped
- 1 1/4tbspKashmiri Red Chilli Powder
- 3tbspLemon Juice
- 1tbspDry Fenugreek Leaves
- 1tspGaram Masala
Roast the desiccated coconut in a dry skillet or frying pan over medium heat until golden brown. Remove it from the skillet and set aside to cool.
In the same skillet, dry roast the cinnamon stick, peppercorns, cloves, fenugreek seeds, cumin, fennel seeds, coriander seeds, poppy seeds, and dry red chillies until fragrant. Transfer to a plate and let them cool.
Heat 1 tbsp of oil in the same pan on medium-high heat. Add the sliced onion, garlic, and ginger and cook for 4-5 minutes until softened. Remove from heat and let cool.
Grind the roasted coconut, spices and cooked onion mixture to a smooth paste. Add a little water if needed.
Heat oil in a heavy-bottomed wok and add the chopped onions. Fry until golden brown, then add the green chillies and fry for a minute.
Mix the chicken pieces well on high heat and cook until the chicken lightens its colour.
Add salt, turmeric, and kashmiri red chilli powder. Mix well and cook for 4-5 minutes on medium-high heat, stirring occasionally.
Mix the ground paste well until the spices coat the chicken.
Pour in the water, stir and bring to a boil. Cover the wok and reduce the heat to medium. Cook until the chicken is tender.
Mix the lemon juice, dry fenugreek leaves, and garam masala into the wok. Cook for 2-3 more minutes.
Check seasonings and adjust to taste.
Garnish with fresh coriander leaves or fried onions.
To balance the flavours, serve hot with roti, naan or rice and a side of raita (yogurt dip).
Tips & Tricks
I prefer using bone-in chicken for better flavour and texture for this recipe. You can use boneless chicken breast instead of bone-in-chicken and reduce the amount of oil while cooking.
Use freshly grated coconut instead of desiccated coconut for a more authentic taste. You can also dry roast the grated coconut.
To prevent burning, dry roast the spices and desiccated coconut on low to medium heat. Burnt spices can ruin the flavour of the dish.
Adjust the number of green chillies according to your spice tolerance. Kashmiri red chilli powder adds colour to the dish without adding too much heat.
Add lemon juice towards the end of cooking to brighten the flavours and balance the heat.
The serving size can differ depending on your guests' hunger levels and whether you are serving it as a main dish or as a part of a larger meal.
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