Method:

Wash chicken pieces cleanly. Transfer it into the bowl for basic marination. Add 1 teaspoon red chili powder, turmeric, ginger garlic paste, salt and 1 tablespoon oil. Mix it well. Keep aside for marination.

Now for preparing masala paste. Heat pan on a medium flame, roast the grated dry coconut with some garlic cloves. Transfer it into the plate. Then, add onions in a pan with chopped ginger. For frying the onions add little oil. Fry till onion change the color to brown. Transfer fried onions into the dry coconut. Allow to cool down for few minutes. Now take a mixture jar, add fried onion and dry coconut into the jar add 1 teaspoon garam masala. Grind till fine paste in the mixture grinder. Don’t use water for grinding. Now the masala paste is ready.

For cooking chicken sukkha, heat vessel on a medium flame, add 2-3 tablespoon of oil. Once oil heated add bay leaf and curry leaves. Then, add chopped onions. Fry the onions till change the color, add ginger garlic paste. Saute well.  Now add masala paste, red chili powder, turmeric and garam masala powder into the onions. Fry till oils get separated.

Now add marinated chicken and fry with all the masala paste. Add salt. Mix it well. Remember we already added salt at the time of marination. Once chicken get mixed with masala, add ½ glass of hot water. Don’t use much water for cooking the chicken. Turn the gas on a slow flame and put a lid on the vessel. Allow to cook for 20 minutes. After 20 minutes, check whether chicken cook or not. If it not cook properly, allow to cook for another few minutes.

Once chicken cook properly, add fried onions for enhancing the taste. Mix it well and fry it till chicken removing the oil. Now sukkah chicken is ready.

Garnish with some chopped coriander. Serve with chapatti, rice or roti.

Thank you.

Have a wonderful day.