Ingredients
½ kg Chicken make medium pieces
1 tea spoo Salt (Namak) or as per you taste
1 & ½ table spoon Ginger-Garlic paste (Adrak-Lassan paste)
½ cup Curd (Dahi)
1 & ½ tea spoon Coriander powder (Dhaniya powder)
1 & ½ tea spoon Red chilli powder (Lal mirch powder)
1 tea spoon Cumin powder (Jeera powder)
1 tea spoon Turmeric powder (Haldi powder)
3 Onions Fry (Birista)
1 big size Tomato (Tamatar) chopped
4 to 5 Green chilli (Hari mirch) or as per your taste
½ glass Water (Pani) for masala paste grinding
2 table spoon Oil (Tel)
2 inch Cinnamon stick (Dar chini) break into pieces
10 to 12 Black pepper (Kali mirch)
7 to 8 Cloves (Lavang)
1 glass Water (Pani) for chicken cooking
1 tea spoon Garam masala
Ginger Slices & coriander leaves for garnish
Preparation
· Take
Chicken in a bowl wash it well add in it Salt (Namak), Ginger-Garlic paste
(Adrak-Lassan paste), Curd (Dahi), Coriander powder (Dhaniya powder), Red
chilli powder (Lal mirch powder), Cumin powder (Jeera powder) & Turmeric
powder (Haldi powder) mix well to combine & keep it aside.
· Take a
mixer Jar add in it Fry Onion (Birista), Tomato (Tamatar), Green
chilli (Hari mirch) & Water (Pani) grind it to semi thick smooth paste
& keep aside.
· Heat a pan add in it Oil (Tel), Cinnamon stick
(Dar chini), Black pepper (Kali mirch) & Cloves (Lavang), roast for 1
minute on medium flame.
· Then add
in it Chicken which we have applied masala you can put little water in the bowl
to take all excess masala left over in it & add the same in the pan roast
it for 4 to 5 minutes on high flame stir continuously gently to avoid burning
& breaking of chicken pieces.
· After 5
minutes when the chicken comes to boil cover lid & cook on low flame for 2
to 3 minutes.
· Uncover
after 2 to 3 minutes and add in it our grinded masala paste & mix well
gently & turn the flame on high put 1 glass of water in the mixer Jar to
take all the excess left over masala paste in it & add the same in the pan
mix well & cover lid & cook for 10 to 15 minutes on low flame or till
chicken tenders.
· Uncover
after 10 to 15 minutes mix well gently than add in it Garam masala mix well to
combine & cook for another 4 to 5 minutes on low flame till oil starts
separating & excess water dries off
· Done!
Enjoy Chicken Sukka with Paratha, Tandoor roti or Rice as per your choice.