Chicken Sukka - Manglorean style | ಮಂಗಳೂರಿಯನ್ ಚಿಕನ್ ಸುಕ್ಕಾ | chicken sukka masala powder

In this video learn how to make Chicken Sukka - Manglorean style | ಮಂಗಳೂರಿಯನ್ ಚಿಕನ್ ಸುಕ್ಕಾ | chicken sukka masala powder | Kundapur chicken sukka recipe Printable recipe - https://theyummydelights.com/mangalor... Chicken Sukka Ingredients Marinating the chicken • 500-gram chicken • Salt to taste • 2 tsp lemon juice • 1/4 tsp turmeric powder For Sukka Masala powder • 10-12 Byadagi red chilies • 1 tbsp Coriander seeds • 1/2 tsp Fennel seeds • 1/4 tsp mustard seeds • 1/2 tsp Cumin • 1/4 tsp Fenugreek seeds • 1 tsp black peppercorns • 1-inch Cinnamon • 2 cloves • 1/2 star anise • 4 garlic cloves • Curry leaves (2 spring) • 1/4 tsp turmeric powder • A small piece of tamarind Other ingredients • 1-inch Ginger • 5-6 garlic cloves • 1/2 cup freshly grated coconut • 2 onions Step by step instructions to make Mangalorean chicken sukkah • In a mixing bowl, combine chicken, salt, lemon juice, and turmeric powder. Marinate for 30 minutes. • Roughly crush ginger and garlic in mortar and pestle. Set it aside. Making the chicken sukka masala powder • Dry roast red chilies on medium-low heat until crisp. Remove and set this aside on a plate. • Dry roast coriander seeds, fennel, mustard, cumin, fenugreek, black peppercorns, cinnamon, cloves, and star anise. Roast on medium-low heat until aromatic. Remove it to the plate. • Fry garlic in 1/2 tsp of oil. Roast until the color changes to golden. Add curry leaves. And fry until crisp. Remove it to the same plate. Let all the roasted ingredients cool down completely. • Break the roasted red chilies. You can deseed them to reduce the spiciness of the chilies. Add it to the mixer or grinder jar. Add the rest of the roasted ingredients. • To this add 1/4 tsp turmeric powder and a small piece of tamarind. Grind it without adding water. Chicken sukka masala powder is ready. Set this aside. You can store the prepared sukka masala powder in the freezer. Stays good for a month. Making the Chicken Sukka recipe • Roast coconut until lightly golden. Remove it on another plate. We will use it later while making the chicken sukka. • Heat 1 tbsp of oil and 1 tsp of ghee in a pan over medium heat. • Add onions and saute until onions are translucent. • Next, add curry leaves and crushed ginger and garlic. Cook for 2-3 minutes. The onions will start to become golden in color. • Add marinated chicken and cook until the color of the chicken changes from pink to white. Cover and cook on low heat until chicken is completely cooked. Stir it in between. Also, if needed add little water to cook it. • When the chicken is completely cooked, add 3 tsp of sukka masala powder. Stir to combine. • Add little water, cover, and cook for 5 minutes on low heat. • After 5 minutes the masala starts to leave oil from the sides. • Taste and add salt. If you see masala is dry then add 2-3 tbsp water. Do not add more water. • Add the roasted coconut. Stir to combine. I have added little water. Cook on high for 2 minutes. • Finally add 2 tsp Ghee. This step is completely optional. • Add coriander leaves. Remove from heat. Mangalorean chicken sukka is ready to serve. • Serve chicken sukka with Rice and dal or Neer dosa. Notes: Substitute tamarind with lemon juice. You don’t need to add lemon juice while grinding the chicken sukka masala powder. Add lemon juice at the end. "Music: www.bensound.com" #ChickenStarterRecipe #MangaloreKoriSukka #MangaloreanChickenSukka Follow us on : Facebook -   / theyummydelights   Subscribe for more recipes -    / @theyummydelights   Website - http://theyummydelights.com Pinterest -   / theyummydelights   Gmail - theyummydelights@gmail.com Do try it and share your experience with us. If you liked this video, give it a thumbs up and Subscribe! Please leave your comments and suggestions in the comments section below.