Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, kombdi sukka (dry chicken masala). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Kombdi Sukka (Dry Chicken Masala) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Kombdi Sukka (Dry Chicken Masala) is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook kombdi sukka (dry chicken masala) using 33 ingredients and 22 steps. Here is how you can achieve that.
The ingredients needed to make Kombdi Sukka (Dry Chicken Masala):
- Take 750 gm Chicken
- Make ready 6 cups Finely Chopped Onions (7 Onions approximately)
- Make ready 15 Garlic Cloves
- Get 1 1/2 inch Ginger
- Take 1/2 tsp Turmeric powder
- Take 1 1/2 tsp Kashmiri Red Chilli Powder
- Take 3 tsp Malvani Mutton Masala
- Make ready 3 tsp Kolhapuri Kanda Lasun Masala
- Get To Taste Salt
- Make ready For the Marinade :
- Make ready 2 tbs Curds
- Make ready 1 tbs Ginger Garlic paste
- Take 1/2 tsp Turmeric powder
- Get For Roasting :
- Take 2 tbs Oil
- Prepare 6 Cloves
- Prepare 3 sticks Cinnamon (2″ each)
- Make ready 6 Black Peppercorns
- Get 6 Green Cardamoms
- Get 2 tsp Cumin seeds
- Prepare 3 tbs Coriander seeds
- Make ready 2 1/2 cups Fresh Grated Coconut
- Get 1 1/4 cup Dry Grated Coconut
- Get For Roasting On Direct Flame :
- Take 1 piece Dry coconut (3″ piece)
- Prepare For Tempering :
- Prepare 4 tbs Oil
- Make ready 3 Cloves
- Get 4 sticks Cinnamon (1″ each)
- Take 3 Green Cardamoms
- Make ready 1 Black Cardamom
- Get 3 Black Peppercorns
- Make ready 2 Bay Leaves
Chicken sukka (sukha) from coastal, western India is a dry dish with very little gravy, combining elements and ingredients of both the Malabari and Goan styles of cooking. Though it is a dry dish with very little gravy, Chicken Sukka tastes really nice served with just plain boiled rice. For now, it's the Chicken Sukka or the Kombi Sukhi as the Catholics call it in Mangalore. I have already posted the recipe of the Bunt style Kori Aajadina and I know that Protestants make it differently too.
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!
Chicken Sukka is nothing but a dry dish made with several spices ground into a perfect masala. Heat oil/ ghee in a pan and roast all the masala ingredients individually until they leave good aroma. Dry powder these ingredients into a semi fine powder. Chicken sukka recipe is made by using chicken, onions and coconut paste, curry leaves and cooking the chicken which has a semi gravy consistency. Add the roasted coconut and onion paste into the chicken, mix and cook the masala until oil starts leaving the sides.
So that’s going to wrap it up with this exceptional food kombdi sukka (dry chicken masala) recipe. Thanks so much for your time. I’m confident 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, colleague and friends. Thank you for reading. Go on get cooking!
