Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kombdi sukka (dry chicken masala). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water. Grind the ginger and garlic to get a smooth paste and set aside till further use. Kombdi Kaleji Sukka Masala is nothing but a dry chicken liver masala gravy made using coconut.
Kombdi Sukka (Dry Chicken Masala) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Kombdi Sukka (Dry Chicken Masala) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have kombdi sukka (dry chicken masala) using 33 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Kombdi Sukka (Dry Chicken Masala):
- Take 750 gm Chicken
- Get 6 cups Finely Chopped Onions (7 Onions approximately)
- Take 15 Garlic Cloves
- Take 1 1/2 inch Ginger
- Prepare 1/2 tsp Turmeric powder
- Take 1 1/2 tsp Kashmiri Red Chilli Powder
- Take 3 tsp Malvani Mutton Masala
- Get 3 tsp Kolhapuri Kanda Lasun Masala
- Take To Taste Salt
- Prepare For the Marinade :
- Take 2 tbs Curds
- Get 1 tbs Ginger Garlic paste
- Make ready 1/2 tsp Turmeric powder
- Get For Roasting :
- Make ready 2 tbs Oil
- Get 6 Cloves
- Take 3 sticks Cinnamon (2″ each)
- Prepare 6 Black Peppercorns
- Make ready 6 Green Cardamoms
- Prepare 2 tsp Cumin seeds
- Make ready 3 tbs Coriander seeds
- Prepare 2 1/2 cups Fresh Grated Coconut
- Make ready 1 1/4 cup Dry Grated Coconut
- Prepare For Roasting On Direct Flame :
- Make ready 1 piece Dry coconut (3″ piece)
- Make ready For Tempering :
- Take 4 tbs Oil
- Prepare 3 Cloves
- Make ready 4 sticks Cinnamon (1″ each)
- Take 3 Green Cardamoms
- Take 1 Black Cardamom
- Take 3 Black Peppercorns
- Take 2 Bay Leaves
Dhondas Chicken Sukka is nothing but a dry dish made with several spices ground into a perfect masala and mixed with roasted grated coconut. However, many Mangalorean households resort to the short cut method of using Bafat powder instead of grinding spices. The result is not bad I must say as you can have a nice Chicken Sukka ready in no time. Heat the vegetable oil in a large, lidded, heavy-bottomed pan over a medium heat.
Steps 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!
Add the chilli powder, turmeric and spice mixture. Turn up the heat slightly and add the chicken pieces. Chicken Sukka will be of thick consistency. Gavthi Kombdi Rassa can be enjoyed with Jowar Bhakri and. Chicken Sukka from coastal, western India combines elements and ingredients of both the Malabari and Goan styles of cooking.
So that is going to wrap this up for this special food kombdi sukka (dry chicken masala) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
