Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Sukka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 79 reviews

Chicken Sukka is a flavorful, semi-dry chicken curry from Indian cuisine that features a robust blend of spices, fresh herbs, and tangy yogurt. The dish is made by marinating chicken thighs in a green paste of garlic, ginger, mint, cilantro, and yogurt, then cooking them with toasted coriander and cumin seeds, aromatic whole spices, and a rich onion-tomato masala. The result is a spicy, fragrant, and perfectly coated chicken dish that pairs wonderfully with flatbreads like chapati or accompaniments like laccha pyaaz and solkadi.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Marinade

  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1 green chilli, minced
  • ¼ cup mint leaves
  • ¼ cup cilantro stems, chopped
  • 2 tablespoons full fat yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons kosher salt
  • 2 lbs chicken thighs, cut into 2 inch pieces

Spices and Other Ingredients

  • 4 tablespoons oil
  • 2 bay leaves (optional)
  • 1 star anise (optional)
  • 1 black cardamom (optional)
  • 2 tablespoons whole coriander seeds
  • 2 teaspoons cumin seeds
  • ⅛ teaspoon hing (asafoetida)
  • ½ teaspoon ground turmeric
  • 2 medium red onions
  • 1 plum tomato
  • 1 teaspoon kosher salt
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • ¼ cup cilantro, finely chopped

Instructions

  1. Make the green paste: Add ginger paste, garlic paste, minced green chilli, mint leaves, and chopped cilantro stems to a blender jar. Blend until you achieve a smooth paste, which will form the flavorful base for the chicken marinade.
  2. Marinate the chicken: Place the cut chicken thighs in a mixing bowl and add the prepared green paste, full fat yogurt, lemon juice, and kosher salt. Mix thoroughly to ensure even coating of the chicken pieces. Set aside to marinate; for best results, allow the chicken to marinate overnight to deepen the flavors.
  3. Prepare toasted spice powder: In a dry pan, toast the whole coriander seeds and cumin seeds over medium heat until fragrant, about 2-3 minutes. Remove from heat and allow to cool. Once cooled, grind the toasted seeds into a fine powder and set aside.
  4. Sauté whole spices and aromatics: Heat oil in a pan over medium heat. If using, add the bay leaves, black cardamom, and star anise to the oil. Next, sprinkle in hing (asafoetida) and ground turmeric, sautéing for about 10 seconds until fragrant but not burnt.
  5. Cook onions: Add the sliced or chopped red onions to the pan and cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until the onions become translucent and lightly golden.
  6. Add powdered spices and salt: Stir in the freshly ground coriander-cumin powder, Kashmiri red chili powder, garam masala, and 1 teaspoon kosher salt. Mix well so the spices coat the onions evenly.
  7. Cook the tomato: Add the plum tomato to the pan and cook for approximately 5 minutes, stirring occasionally, until the tomato softens and blends into the masala, forming a rich sauce base.
  8. Cook the chicken: Add the marinated chicken pieces to the pan and mix well to combine with the masala. Cook uncovered over medium-high heat for 10 to 15 minutes, stirring occasionally, until most of the liquid has evaporated and the masala thickly coats the chicken pieces.
  9. Finish and garnish: Sprinkle kasoori methi (dried fenugreek leaves) over the chicken and mix in finely chopped fresh cilantro. Serve the Chicken Sukka hot, accompanied by layered chapati, laccha pyaaz (onion salad), and solkadi (a spiced coconut drink) for a complete meal.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness; however, if short on time, marinate for at least 30 minutes.
  • Adjust the green chilli quantity to control the heat level of the dish.
  • Kashmiri red chili powder provides a vibrant color with mild heat; you can substitute with regular chili powder but expect a spicier dish.
  • If whole spices are unavailable, you may omit them, although they add depth to the flavor.
  • Kasoori methi is important for the final aroma; if unavailable, use a small pinch of dried fenugreek powder as a substitute.
  • Serve Chicken Sukka immediately, as reheating can cause the dish to dry out further.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://allyumcooks.com/chicken-sukka-recipe/