Serves: 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
Chicken- 750 grams (cut into medium sized pieces)
Turmeric- 1tsp
Dry Red chillies- 4
Cumin Seeds- 2tsp
Bay leaves- 2
Onions- 4 (chopped)
Ginger- 1 inch
Garlic pods- 8-10
Green chillies- 4
Tomatoes- 2 (chopped)
Red chilli powder- 1tsp
Pepper corns- 10
Carrom seeds (kalounji)- 1tsp
Coriander seeds- 1tsp
White mustard seeds- 1tsp
Mustard oil- 3tbsp
Salt- as per taste
Procedure
1. Marinate the chicken with salt and turmeric for 20 minutes while you make the other arrangements for this recipe.
2. Make a paste of the garlic, ginger and green chillies.
3. Also make a paste of 1tsp cumin seeds, kalounji, mustard, peppercorns and coriander seeds.
4. Heat oil in a deep bottomed pan. When the oil steams add 1tsp cumin seeds, dry red chillies and bay leaves.
5. After 30 seconds, add the onions and saute them for 3-4 minutes on high flame. Then add the chicken pieces and saute for another 5 minutes on medium flame.
6. Add the ginger garlic paste and and mix well. Cook for 3-4 minutes on low flame.
7. Add the chopped tomatoes, salt and red chilli powder to the pan. Stir nicely; cover and cook for 5 to 7 minutes on low flame.
8. Keep adding a few spoons of warm water as the chicken starts drying up.
9. Add the paste of whole spices to the chicken and mix well.
10. Cook for another 7 to 10 minutes after covering the pan. You can add half a cup of warm water to it at this stage.
Garnish Chicken Sukka with onion rings and green chillies before serving.
