Chicken Sukka (Dry Masala Chicken)

Instructions

1. Dry roast all the spices and coconut until aromatic and lightly browned. Cool and grind to a powder.
2. Ghee roast onions and garlic until golden. Cool and grind to a smooth paste with a little water.
3. In a pan, heat 4 tbsp ghee. Sauté onion and garlic until translucent.
4. Add chicken and fry on high heat for 3–4 minutes.
5. Add the ghee-roasted masala paste, salt, and 1 cup water. Cover and cook for 15–20 minutes.
6. Add the dry-roasted masala powder and cook uncovered until chicken is tender and masala is dry.
7. Stir in tamarind paste and turmeric. Cook for 3–4 minutes.
8. Optional: Temper with fried onions in ghee and pour over the dish.

Serving Suggestions

• Best with neer dosa, idiyappam, or steamed rice
• Garnish with curry leaves and lemon wedges for extra zing

Ingredients