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.
Ingredients
- 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
- 1tbspoil
- 1Onion, sliced
- 4cloveGarlic
- 2inpiece of Ginger
For the Gravy
- 1/2cupOil
- 1Onion, sliced
- 2Green Chilies, finely chopped
- 1/2tbspSalt
- 1/2tspTurmeric
- 1 1/4tbspKashmiri Red Chilli Powder
- 1/2cupWater
- 3tbspLemon Juice
- 1tbspDry Fenugreek Leaves
- 1tspGaram Masala
Nutrition (per serving)
Calories
616.7kcal (30.83%)
Protein
41.7g (83.34%)
Carbs
25.0g (9.09%)
Sugars
2.5g (5%)
Healthy Fat
18.4g
Unhealthy Fat
6.7g
% Daily Value based on a 2000 calorie diet
How to make Sukha Chicken Masala
For Paste
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.
For Gravy
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).
Nutrition (per serving)
Nutrition (per serving)
Calories
616.7kcal (30.83%)
Protein
41.7g (83.34%)
Carbs
25.0g (9.09%)
Sugars
2.5g (5%)
Healthy Fat
18.4g
Unhealthy Fat
6.7g
% Daily Value based on a 2000 calorie diet
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.
FAQS
What is the cooking process for making Sukha Chicken Masala?
To make Sukha Chicken Masala, start by roasting desiccated coconut until golden brown. Then, dry roast a mix of spices including cinnamon, fenugreek, cumin, and more until fragrant. Cook sliced onions, garlic, and ginger in oil until softened, then grind this mixture with the roasted coconut and spices into a smooth paste. In a heavy-bottomed wok, fry chopped onions until golden, add chicken pieces, and cook until they lighten in color. Incorporate spices, water, and the ground paste, then simmer until the chicken is tender. Finish with lemon juice, dry fenugreek leaves, and garam masala, and serve hot with roti, naan, or rice.
Is Sukha Chicken Masala suitable for a gluten-free diet?
Yes, Sukha Chicken Masala is naturally gluten-free as it primarily consists of chicken, spices, and coconut. Just ensure that any side dishes you serve, like naan or raita, are also gluten-free if you're catering to gluten-sensitive individuals.
What can I substitute for desiccated coconut in Sukha Chicken Masala?
If you don't have desiccated coconut, you can use fresh grated coconut or coconut flour as a substitute. However, keep in mind that fresh coconut may alter the texture slightly, and coconut flour will require less quantity due to its absorbent nature.
How should I store leftover Sukha Chicken Masala?
To store leftover Sukha Chicken Masala, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. Just reheat thoroughly before serving.
What are some good side dishes to pair with Sukha Chicken Masala?
Sukha Chicken Masala pairs beautifully with roti, naan, or steamed rice. For a refreshing contrast, serve it with a side of raita (yogurt dip) or a simple cucumber salad to balance the spices and enhance the meal.
Loading reviews...
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia