Spicy Chettinad style chicken sukka, prepared with small onions, freshly ground cumin and pepper powder. It is an aromatic and delicious side dish for hot rice/roti or you may also have it as an appetizer for a Non-vegetarian meal.
Serves 4 to 5
Serves 4 to 5
- 1/2 kg – Boneless chicken (cut into small pieces)
- 1 cup – Sambar onion / small onion / shallots / chinna vengayam (Chopped finely)
- 1/2 no – Tomato (chopped)
- 1 tsp – Ginger garlic crushed
- 1/4 tsp – Turmeric powder
- 1 tsp – Red chilli powder (or add as needed)
- 1 1/2 tsp – Coriander powder / dhania
- Handful of curry leaves
- Handful of coriander leaves
- Salt to taste
- 1 tsp – Cumin seeds / jeera
- 1 tsp – Peppercorns / milagu
- 3 tbsp – Sesame oil
- 1 small – Cinnamon stick / pattai
- 2 no’s – Clove / Kerambu
- 1 no – Cardamom
- 1/4 tsp – Fennel seeds / sombu
- 2 or 3 no’s – Dry red chillies
- 10 no’s – Cashew nuts
- Few fresh curry leaves
- Wash chicken thoroughly for 3 to 4 times then marinate it with turmeric powder and little salt. Keep it aside.
- Dry roast cumin seeds and peppercorns, grind them to a fine powder. Keep it aside.
- Heat sesame oil in the pan, season with items given in the list for seasoning. Add chopped onion, saute until they are translucent. Followed by ginger garlic paste and tomato, saute until tomato becomes mushy.
- Add marinated chicken along with required salt, mix well thoroughly and continue sautéing for 3 to 4 minutes. Add turmeric powder, red chilli powder and coriander powder, mix well and saute until raw smell goes. Cover with a lid and cook for 2 to 3 minutes.
- Add ground cumin and pepper powder, continue cooking for another 2 to 3 minutes. Finally garnish with fresh curry leaves and coriander leaves, mix well and serve this yummy sukka with hot rice or roti or idli or dosai.
- Marinating chicken is very important to get soft and juicy chicken.
- Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.
- You may increase or decrease the quantity of red chilli powder as per your spice level.
- Always wash chicken in lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).
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