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We hope you got insight from reading it, now let’s go back to kombdi sukka (dry chicken masala) recipe. To make kombdi sukka (dry chicken masala) you only need 33 ingredients and 22 steps. Here is how you do it.
The ingredients needed to cook Kombdi Sukka (Dry Chicken Masala):
- Prepare 750 gm Chicken
- You need 6 cups Finely Chopped Onions (7 Onions approximately)
- Provide 15 Garlic Cloves
- Get 1 1/2 inch Ginger
- Take 1/2 tsp Turmeric powder
- Take 1 1/2 tsp Kashmiri Red Chilli Powder
- You need 3 tsp Malvani Mutton Masala
- Take 3 tsp Kolhapuri Kanda Lasun Masala
- You need To Taste Salt
- Prepare For the Marinade :
- Use 2 tbs Curds
- Take 1 tbs Ginger Garlic paste
- Take 1/2 tsp Turmeric powder
- Take For Roasting :
- Provide 2 tbs Oil
- Provide 6 Cloves
- Prepare 3 sticks Cinnamon (2″ each)
- Provide 6 Black Peppercorns
- Use 6 Green Cardamoms
- Use 2 tsp Cumin seeds
- Prepare 3 tbs Coriander seeds
- Take 2 1/2 cups Fresh Grated Coconut
- Provide 1 1/4 cup Dry Grated Coconut
- Use For Roasting On Direct Flame :
- Get 1 piece Dry coconut (3″ piece)
- Provide For Tempering :
- Get 4 tbs Oil
- Provide 3 Cloves
- Prepare 4 sticks Cinnamon (1″ each)
- Take 3 Green Cardamoms
- Take 1 Black Cardamom
- Provide 3 Black Peppercorns
- You need 2 Bay Leaves
Instructions to make Kombdi Sukka (Dry Chicken Masala):
- To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water.
- Grind the ginger and garlic into a smooth paste and set aside.
- Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and ginger garlic paste and set aside till further use.
- Heat a kadhai for roasting the coconut and add a tablespoon of oil to it.
- First roast the mentioned whole spices in it and set aside.
- In the same kadhai, add another tablespoon of oil and add the fresh grated coconut.
- Roast till it is slightly browned. Add to it the dry grated coconut and roast further on low to medium flame till it is well browned.
- Switch off the flame and cool down all the roasted ingredients.
- At the same time, roast the 3" dry coconut piece on direct flame till it is well burnt. Cool and cut into small pieces.
- In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering.
- As soon as they splutter, add the finely chopped onions and saute till translucent.
- At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned.
- Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well.
- If you desire to add potatoes, peel and halve them and add to the onions and mix well.
- Add some water and cover and cook on medium heat for about 10 minutes.
- Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally.
- Whislt the chicken is cooking, grind first the roasted whole spices alongwith the chopped roasted dry coconut piece, using a little water.
- Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use.
- When the chicken and potatoes are well cooked, add the ground coconut paste and mix well.
- Reduce the flame and simmer further for a few more minutes till the gravy is almost dry.
- Switch off the flame and transfer the chicken gravy to a serving bowl.
- Garnish with coriander leaves and serve the delicious Kombdi Sukka Masala with Vade and some fresh salad!
Chicken sukka recipe is made by using chicken, onions and coconut paste, curry leaves and cooking the chicken which has a semi gravy consistency. Add the roasted coconut and onion paste into the chicken, mix and cook the masala until oil starts leaving the sides. Add dry spices such as dhaniya. Chicken Sukka is a special Indian chicken recipe. It is special because it is not a curry but a dry chicken dish.
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