Chicken Sukha / Dry Chicken Curry
Succulent morsels of meat dressed in delicious spices with generous sprinklings of coriander, we present to you an awesome Goan-style chicken recipe. Preparing this sublime chicken recipe involves marinating chicken pieces in fresh curd and then cooking till perfection. Even though this dish has very little gravy, when served with plain boiled rice, it just tastes divine.
|Serves||Preparation Time||Cooking Time|
|3 People||1 Hours (marination time)||40-45 Minutes|
For Marinating Chicken
- 500 gm Chicken
- 1.5 tsp turmeric
- 2 tsp chilli powder
- 1.5 tsp Salt
- 1.5 tsp lemon juice
- 2 .5 tbsp yoghurt
For the Sukha Gravy
- 3 onions, pulsed into a paste
- 1 slit green chilli
- 1/4 tsp shahjeera
- 1 small sized bay leaf
- 1 .5 tbsp Oil
- 1.25 tbsp ginger garlic paste
- 1 tsp garam masala
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp coriander leaves
Wash chicken and add in the ingredients listed under ‘for marinating chicken’ and leave it for a minimum of 1 hr.
Heat oil in a non stick frying pan and when it becomes considerably hot, add shahijeera, bay leaf, green chilli, ginger garlic paste and let it fry till the masala starts leaving oil.
Now add the onion paste and let it fry on slow flame till it is brown.
Add the marinated chicken and give it a good stir. Cover it and cook on low flame for 10 – 15 mins with stirring every 5 mins.
Let it cook until all the juices gets evaporated. It takes around 20 -25 mins depending upon the water content in the chicken.
Now add the garam masala, coriander powder and cumin powder and let it fry on slow flame.
Check for the doneness of the chicken and at the end, add finely chopped coriander and serve it rice or roti.
|Calories||332 K cal|