Chicken Sukka | Dry Chicken Sukka | Chukka Varuval

Ingredients

1. Chicken - 1 lb (about 1/2 kg)
2. Onion - 1 or Shallots - 10 ( diced in medium sized pieces)
3. Red Chili Powder - 1 tsp
4. Black Pepper Powder - 1 tsp
5. Coriander Powder - 2 tsp
6. Fennel Powder - 1/2 tsp
7. Turmeric Powder - ¼ tsp
8. Garam masala powder -¼ tsp
9. Yogurt (curd) - 2 tbsp
10. Ginger-Garlic paste - 1 tbsp
11. Salt - to taste
12. Oil - 2 tbsp
13. Coriander leaves - (for garnishing)
14. Green Chilies - 2 or 3 (slit)

Method

1. Wash and cut chicken in small pieces.
2. Take a bowl mix red chili powder, black pepper powder, fennel powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and add the marinated chicken. Cover and cook it for about 7 minutes or until it is thoroughly cooked. Broiler chicken cooks in less time but country chicken may take longer to get cooked.
4. Open the lid and fry on medium high flame for about 4-6 minutes or until all the water evaporates. The spices will get stuck to the chicken pieces.
5. Add the diced onions and green chilies at this stage. Fry for 2-3 more minutes and switch off.
6. Garnish with coriander leaves.