Mangalorean Chicken Sukka

Mangalorean Chicken Sukka Ingredients

Chicken marinade :1 kg chicken1/4 tsp turmeric powder1 tsp salt2 tbsp lemon juiceSukka masala powder (to roast) :2 tbsp coriander seeds1/2 tsp mustard seeds1 tsp cumin seeds1/2 tsp fennel seeds1/4 tsp fenugreek seeds1 tsp black peppercorns1 cinnamon stick4 cloves5-6 byadagi red chillies4 garlic cloves1/2 onion1/4 tsp turmeric powder1 small piece tamarind/tamarind paste1/2 cup grated coconut/ dessicated coconutother :Salt to taste2 sprigs curry leaves4 garlic cloves1 onion

Steps

Marinate the chicken & leave aside for 15-30mins.In a large skillet, dry roast the whole spices on low heat until it turns fragrant (except the garlic & onion)Add 1 tbsp ghee, the garlic & onion and cook until it turns translucent.Cool off completely & transfer to a mixer/blender. Add the roasted spices tamarind, coconut & lil water. Blend to form a coarse paste.In the same skillet, add 1 tbsp ghee & fry the curry leaves for 30 secs. Add the garlic, onion & sautee until they turn brown.Now add the marinated chicken & cook it.After cooked, add the sukka masala & sautee for 4-5 mins. Add 1/2 cup water & simmer for another 2 mins.Garnish with dessicated coconut & lemon juice. Enjoy!