Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, kombdi sukka (dry chicken masala). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Kombdi Sukka (Dry Chicken Masala) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Kombdi Sukka (Dry Chicken Masala) is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook kombdi sukka (dry chicken masala) using 33 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Kombdi Sukka (Dry Chicken Masala):
- Prepare 750 gm Chicken
- Get 6 cups Finely Chopped Onions (7 Onions approximately)
- Take 15 Garlic Cloves
- Get 1 1/2 inch Ginger
- Get 1/2 tsp Turmeric powder
- Prepare 1 1/2 tsp Kashmiri Red Chilli Powder
- Get 3 tsp Malvani Mutton Masala
- Take 3 tsp Kolhapuri Kanda Lasun Masala
- Prepare To Taste Salt
- Make ready For the Marinade :
- Get 2 tbs Curds
- Make ready 1 tbs Ginger Garlic paste
- Prepare 1/2 tsp Turmeric powder
- Prepare For Roasting :
- Prepare 2 tbs Oil
- Take 6 Cloves
- Take 3 sticks Cinnamon (2″ each)
- Make ready 6 Black Peppercorns
- Get 6 Green Cardamoms
- Prepare 2 tsp Cumin seeds
- Take 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 :
- Take 1 piece Dry coconut (3″ piece)
- Prepare For Tempering :
- Get 4 tbs Oil
- Get 3 Cloves
- Take 4 sticks Cinnamon (1″ each)
- Prepare 3 Green Cardamoms
- Get 1 Black Cardamom
- Make ready 3 Black Peppercorns
- Make ready 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.
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!
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 for this special food kombdi sukka (dry chicken masala) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
