How to make Chicken Sukka - SK Khazana -
This delicious chicken dish will leave you licking your fingers
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Medium onions
Cuisine : Mangalorean
Course : Main Course Chicken
For more recipes related to Chicken Sukka - SK Khazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Chicken Roulade with Mushrooms Jacket Chicken Lemon Baked Chicken General Tso Chicken
Chicken Sukka - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Sukka - SK Khazana Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
Medium onions quartered 2
Garlic cloves 6-8
Ginger 1 inches
Dried red chillies stems removed and seeded 3
Cinnamon 1/2 inch
Cloves 3-4
Coriander seeds 1 tablespoon
Black peppercorns 5-6
Salt to taste
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Oil 2 tablespoons
Fresh coriander leaves chopped 1/2 cup
Lemon slice to garnish
Fresh coriander sprig to garnish
Method
Step 1
Put onions, garlic, finger, red chillies, cinnamon, cloves, coriander seeds, black peppercorns and a little water in a blender jar and blend to a fine paste.
Step 2
Take chicken in a bowl, add this paste, salt, red chilli powder and turmeric powder and mix well. Set aside to marinate for 30-45 minutes.
Step 3
Heat oil in a deep non-stick pan, add the marinated chicken and sauté for 5-6 minutes on high heat, stirring continuously.
Step 4
Add coriander leaves, mix well and sauté for 2-3 minutes on high heat. Cover and cook on medium heat for 15-20 minutes, stirring occasionally.
Step 5
Transfer into a serving bowl, garnish with a lemon slice and a coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
