Kombdi Sukka (Dry Chicken Masala)
Kombdi Sukka (Dry Chicken Masala)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kombdi sukka (dry chicken masala). It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Kombdi Sukka (Dry Chicken Masala) is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook kombdi sukka (dry chicken masala) using 33 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Kombdi Sukka (Dry Chicken Masala):
  1. Prepare 750 gm Chicken
  2. Make ready 6 cups Finely Chopped Onions (7 Onions approximately)
  3. Get 15 Garlic Cloves
  4. Get 1 1/2 inch Ginger
  5. Take 1/2 tsp Turmeric powder
  6. Take 1 1/2 tsp Kashmiri Red Chilli Powder
  7. Make ready 3 tsp Malvani Mutton Masala
  8. Take 3 tsp Kolhapuri Kanda Lasun Masala
  9. Prepare To Taste Salt
  10. Prepare For the Marinade :
  11. Prepare 2 tbs Curds
  12. Prepare 1 tbs Ginger Garlic paste
  13. Prepare 1/2 tsp Turmeric powder
  14. Prepare For Roasting :
  15. Make ready 2 tbs Oil
  16. Take 6 Cloves
  17. Make ready 3 sticks Cinnamon (2″ each)
  18. Take 6 Black Peppercorns
  19. Make ready 6 Green Cardamoms
  20. Prepare 2 tsp Cumin seeds
  21. Get 3 tbs Coriander seeds
  22. Get 2 1/2 cups Fresh Grated Coconut
  23. Make ready 1 1/4 cup Dry Grated Coconut
  24. Make ready For Roasting On Direct Flame :
  25. Prepare 1 piece Dry coconut (3″ piece)
  26. Take For Tempering :
  27. Take 4 tbs Oil
  28. Take 3 Cloves
  29. Get 4 sticks Cinnamon (1″ each)
  30. Get 3 Green Cardamoms
  31. Take 1 Black Cardamom
  32. Take 3 Black Peppercorns
  33. 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):
  1. To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water.
  2. Grind the ginger and garlic into a smooth paste and set aside.
  3. Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and ginger garlic paste and set aside till further use.
  4. Heat a kadhai for roasting the coconut and add a tablespoon of oil to it.
  5. First roast the mentioned whole spices in it and set aside.
  6. In the same kadhai, add another tablespoon of oil and add the fresh grated coconut.
  7. 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.
  8. Switch off the flame and cool down all the roasted ingredients.
  9. At the same time, roast the 3" dry coconut piece on direct flame till it is well burnt. Cool and cut into small pieces.
  10. In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering.
  11. As soon as they splutter, add the finely chopped onions and saute till translucent.
  12. At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned.
  13. Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well.
  14. If you desire to add potatoes, peel and halve them and add to the onions and mix well.
  15. Add some water and cover and cook on medium heat for about 10 minutes.
  16. Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally.
  17. Whislt the chicken is cooking, grind first the roasted whole spices alongwith the chopped roasted dry coconut piece, using a little water.
  18. Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use.
  19. When the chicken and potatoes are well cooked, add the ground coconut paste and mix well.
  20. Reduce the flame and simmer further for a few more minutes till the gravy is almost dry.
  21. Switch off the flame and transfer the chicken gravy to a serving bowl.
  22. 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 it up with this exceptional food kombdi sukka (dry chicken masala) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!