Chicken Sukka Recipe | चिकन सुक्का | Chef Sanjyot Keer

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  • Опубликовано: 10 ноя 2024
  • Full recipe for Chicken sukha
    Prep time: 15 mins
    cooking time: 45 mins
    Serves: 4
    Ingredients:
    • Whole spices
    1. Cinnamon stick 1 inch
    2. Black peppercorns 10-12 nos.
    3. Cloves 4-5 nos.
    4. Fenugreek seeds 1 tsp
    5. Jeera (cumin seeds) 1 tsp
    6. Coriander seeds 2 tbsp
    7. Poppy seeds 1 tsp
    • Whole Kashmiri red chilli 10-12 nos.
    • Ghee 1 tsp
    • Onion ½ cup (sliced)
    • Garlic cloves 4-5 nos.
    • Fresh coconut 1 cup (grated)
    • Tamarind pulp 1 tbsp
    • Turmeric powder ½ tsp
    • Water as required
    • Ghee 1 tbsp + oil 1 tbsp
    • Onion 3/4th cup (sliced)
    • Garlic 1 tbsp (chopped)
    • Chicken 750 gm (curry cut)
    • Salt to taste
    • Curry leaves 8-10 nos.
    Method:
    • Heat a pan, dry roast all the whole spices until aroma releases. Remove it and keep aside to cool.
    • In the same pan dry roast the red chilli for 4-5 minutes and keep aside to cool down.
    • In the same pan add ghee, onions and garlic cloves, cook for 4-5 minutes.
    • In the same pan roast the fresh coconut until light golden, remove from heat and keep aside to cool down to room temperature, divide the coconut in two equal parts.
    • In a blending jar add the roasted whole spice, roasted whole Kashmiri red chili, cooked onion and garlic, 1 part of roasted coconut, tamarind pulp and turmeric powder. Blend to a fine paste adjust the consistency of the paste by adding water.
    • Grind the remaining roasted coconut coarsely and keep aside.
    • Heat ghee & oil in a kadhai, add onion and garlic and cook until light golden brown.
    • Add chicken and salt to taste and cook for 4-5 minutes.
    • Add the masala paste, fresh curry leaves and cook for 4-5 minutes.
    • Cover & cook for 10-12 minutes or until chicken is cooked, add the coarsely grinded coconut and cook again for 4-5 minutes.
    • Serve hot with neer dosa or any roti of your choice. Elevate the taste just by giving a final tempering of mustard seeds and curry leaves in ghee.
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