Home Non VegetarianChicken Sukha Chicken

Sukha Chicken

12 comments
Published under: Chicken

Ingredients:
1 kg Chicken
6 Red Chillies
2 tablespoon Daniya
Garam Masala – 4 Dalchini pieces, phool 4 pieces, lavang 4 pieces 
1 tablespoon Kalimiri
Few Methi
6 Lasun
3 Onions
2 Tomato
½ Coconut
Salt to taste
 
Method:
1. Masala Preparation:  Red Chillies, Daniya (not daniya patta), Garam Masala, kalimiri, methi, lasun, make dry powder by grinding in the mixer and keep aside.
2. Wash Chicken and cut in to pieces .
3. Cut onion and tomato into very fine pieces .
4. Grind coconut in mixer (but do not make paste, do not add water, only grind it once or twice in mixture)
5. Take Chicken pieces, finely chopped onion(2) and tomato(2), coconut(grind), masala powder(prepared) and cook in cooker with salt to taste (take only upto 3 whistels). Allow to cool till cooker lid comes down. 
6. Take pan heat oil and fry chopped onion (1) and put all the items in cooker into the pan and cook.

12 comments

Avatar of sarosh
sarosh March 16, 2011 - 10:54 am

good

Reply
Avatar of anagha
anagha December 5, 2010 - 2:32 am

good and easy

Reply
Avatar of gyaneshwarmore
gyaneshwarmore November 6, 2010 - 7:06 am

excellent method and receipy.

Reply
Avatar of sheema
sheema September 26, 2010 - 5:29 am

Chiken Sukha is pakistani recipe and they do not use coconut i dont think this is authentic

Reply
Avatar of Savitha
Savitha September 28, 2010 - 11:34 am

Dear Sheema ,

Sukha Chicken reeipe whcih i have posted is from South India ( It is a speciality of Mangalore and i am from same native place )and we do use coconut in it and this is required as it is one of the most important ingredeint and is very much authentic .

And i am really sorry , but i am not aware of the pakistani receipe so i cannot comment on it .

Reply
Avatar of Pratibha Karkera
Pratibha Karkera October 5, 2010 - 12:36 am

I’m a Manglorean too,my version of chicken sukka is similar .I generally dry roast the coconut and add it at the end,using curryleaves nmustardseeds in the vaghar gives it that authentic manglorean taste n makes it yummy too.

Reply
Avatar of uysaw
uysaw August 4, 2010 - 7:32 pm

Really good

Reply
Avatar of Lavanya
Lavanya July 7, 2010 - 4:45 am

could u just mail me the ingredients of the masala to be stored in a contained more, so that every time i need not have to grind all the masala
just remove the powder and add coconut.

Reply
Avatar of Savitha
Savitha July 11, 2010 - 2:45 am

6 Red Chillies ( dry ) , 2 tablespoon Daniya ( not leaves – the one u get in shop ), Dalchini pieces,(star anise ) phool 4 pieces ,lavang 4 pieces ,1 tablespoon Kalimiri , very few methi ( which tastes bitter )

U can grind them and prepare the masal so that u can use them when required while making chiken .

Reply
Avatar of Jeff
Jeff February 1, 2010 - 2:53 pm

Could you make sure that the spelling of the ingredients are in plain English, I have asked firends about what (Garam Masala, Dalchini, phool, lavang, etc.) were and having trouble in knowing exactly. By the way, I was asked to traslate this into Chinese and the only way for me to do that is to know it in English. Thanks.

Reply
Avatar of Dr Nair
Dr Nair April 9, 2010 - 7:47 am

1.Garam Masala is a mixture of spices( coriander, black pepper, cardamom, bay leaf,cumin or caraway seeds to name a few) and known all over the world as Garam Masala only
2. dalchini -cinnamon
3.Lavang(laung) -cloves
4.phool the author might have meant star anise

Reply
Avatar of Savitha
Savitha April 9, 2010 - 11:33 am

Thank u …. The trnasaltion that u have givn is correct and i have already replied to miss . jefff for the same .
thank u once again .

Reply

Leave a Comment

About Us

Awesome Cuisine offers easy Indian recipes and global options like Thai, Chinese, and Vietnamese, all with step-by-step instructions. Explore delicious flavors and ditch complicated recipes – we’ve simplified cooking for you.

Editors' Picks

Newsletter

Newsletter