chicken recipe-chicken sukka masala recipe Chettinad style
Chicken sukka is a classical dish, which I am very much happy to bring it to you, through my blog post. Chicken in itself as a dish you can keep experimenting with. This dish is slightly greasy, but sometimes it's ok to cheat on your diet plan.
Ingredients required for Chicken Sukka Masala
***Ingredients are shown for 500 gms of chicken, you may multiply the suggested quantity basis the quantity of chicken you are cooking.
Chicken - 500 gms
Curd - 1/2 cup
Coriander seeds - 2 teaspoons
Poppy Seeds - 1 teaspoon
Jeera seeds - 1 teaspoon
Black pepper - 2 teaspoons
Fennel seeds -1 teaspoon
Dried red chillies - 2
Cinnamon sticks - 2 small pieces
Star anise - 1
Green cardamom - 4 pods
Cloves - 4 (with bud)
Red chilli powder - 1 tablespoon
Garam masala - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 tablespoon
Salt - as required
Tomatoes - 150 gms
Onions - 150 gms
Green chillies - 4
Curry leaves - 2 strands
Ginger garlic paste - 2 tablespoons
Cooking oil - 50 ml
Chicken Sukka Masala preparation
Step 1 - Chicken sukka masala roasting process
For the masala preparation, we will start with the dry roasting of whole spices. Take a wide pan and place it on the stove, on simmer flame. Each ingredient has a different roasting time, care to be taken to add them as per their roasting time, else they might tend to get burnt and the flavours may vary.
First, we start off by adding the dried red chillies and coriander seeds and saute for 30 seconds. Followed by cinnamon sticks, star anise and green cardamom and saute for 15 to 20 secs. Now, let's add the peppercorns and continue to rotate the pan by lifting it above the flame, saute for 10 seconds and add the fennel seeds, jeera seeds and saute for further 10 seconds, now let's turn off the flame and add the poppy seeds as the heat of the pan is enough to roast the poppy seeds, else it will splatter and create a bitter aroma and flavour.
Immediately transfer the whole roasted spices to a plate, else it will continue to roast in the heat of the pan.
Once cooled add them to a blender and pulse it a few times to make a coarse paste and set it aside. Adding this mixture will ensure the consistency in the masala base, instead of directly adding sliced onions and tomatoes.
The final step in the cooking of chicken sukka masala - In the same pan add 2 spoons of oil, green chillies, ginger-garlic paste, salt and saute at low flame, once the raw flavours are gone add the ground onion tomato paste and saute for a further 2 to 3 min. Once the oil starts to separate add curry leaves, garam masala powder, pepper powder, red chilli powder, mix the powdered spices well and cook for further 5 min as these take a longer time to cook. 5 mins later add the chicken sukka masala powder which we have ground and made ready in step 2, mix well and allow the ingredients to cook well so that the raw flavours are cooked to a flavourful aroma.
Add the seared chicken to the masala in the pan and mix well until the chicken is fully coated in the masala, cover the pan with a lid and continue to cook at low flame for further 8 to 10 minutes. At this stage, the masalas and the chicken start to shrink in quantity, size and you can get to feel the aroma of slow-cooked chicken in the spices, garnish with chopped coriander once the oil starts to separate, its time to turn off the flame and serve hot.
Looking at the final image one could notice that the gravy has been cooked well and reduced compared to the previous image. During the slow cooking process the chicken cooks in its own juices and the masalas, that's the uniqueness of this recipe where every bite of chicken will be loaded with flavours, compared to other chicken dishes.
Click here to watch the video recipe of chicken sukka masala
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First, we start off by adding the dried red chillies and coriander seeds and saute for 30 seconds. Followed by cinnamon sticks, star anise and green cardamom and saute for 15 to 20 secs. Now, let's add the peppercorns and continue to rotate the pan by lifting it above the flame, saute for 10 seconds and add the fennel seeds, jeera seeds and saute for further 10 seconds, now let's turn off the flame and add the poppy seeds as the heat of the pan is enough to roast the poppy seeds, else it will splatter and create a bitter aroma and flavour.
Immediately transfer the whole roasted spices to a plate, else it will continue to roast in the heat of the pan.
Step 2 - Chicken sukka masala preparation
Once the spices are cooled down, add them to a pestle and grind them. Hand-ground and stone-ground spices taste and smell better, reason being, heat is not produced in the manual grinding process. If you grind them in a mixie or electrical device the heat of the equipment transfers heat to the items being ground and the taste may vary.
Step 3 - Onion tomato paste
Now for the next level of cooking, in the same pan add 2 spoons of oil and ice they heat up add the chopped onions and tomatoes and saute until the raw flavours are gone, saute frequently. Once they are done transfer them to a plate and let them cool down.Once cooled add them to a blender and pulse it a few times to make a coarse paste and set it aside. Adding this mixture will ensure the consistency in the masala base, instead of directly adding sliced onions and tomatoes.
Step 4 - Seering the chicken
In the same pan add 2 spoons of oil add half the quantity of ginger garlic paste, once the raw flavours of ginger and garlic paste turn into cooked flavours add the marinated chicken. Seer the outer sides of the chicken. Here we are only half cooking the chicken, the rest of the chicken will be cooked in the other masala. Once the oil starts to separate from the chicken, remove the chicken from the pan and set aside.
The final step in the cooking of chicken sukka masala - In the same pan add 2 spoons of oil, green chillies, ginger-garlic paste, salt and saute at low flame, once the raw flavours are gone add the ground onion tomato paste and saute for a further 2 to 3 min. Once the oil starts to separate add curry leaves, garam masala powder, pepper powder, red chilli powder, mix the powdered spices well and cook for further 5 min as these take a longer time to cook. 5 mins later add the chicken sukka masala powder which we have ground and made ready in step 2, mix well and allow the ingredients to cook well so that the raw flavours are cooked to a flavourful aroma.
Add the seared chicken to the masala in the pan and mix well until the chicken is fully coated in the masala, cover the pan with a lid and continue to cook at low flame for further 8 to 10 minutes. At this stage, the masalas and the chicken start to shrink in quantity, size and you can get to feel the aroma of slow-cooked chicken in the spices, garnish with chopped coriander once the oil starts to separate, its time to turn off the flame and serve hot.
Looking at the final image one could notice that the gravy has been cooked well and reduced compared to the previous image. During the slow cooking process the chicken cooks in its own juices and the masalas, that's the uniqueness of this recipe where every bite of chicken will be loaded with flavours, compared to other chicken dishes.
Click here to watch the video recipe of chicken sukka masala
Click here for more recipe videos on Pinterest
Subscribe to get regular updates on cooking tips and tricks.
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