Mom's Chicken Sukka Recipe (Dry Chicken Curry)

By Ministry of Curry · 75 min

Ingredients

Instructions

1. Blend the ginger, garlic, green chilli, mint and chopped cilantro into a smooth paste.
2. Mix the chicken with the green paste, yogurt, lemon juice and kosher salt until evenly coated. Set aside to marinate; overnight gives better flavor.
3. Dry-toast the whole coriander seeds and cumin seeds in a pan until fragrant. Cool, then grind to a powder.
4. Heat the oil over medium heat. If using, add the bay leaves, black cardamom and star anise. Add the hing and turmeric and sauté for about 10 seconds.
5. Add the onions and mix well. Cook over medium-high heat for 5 to 6 minutes, until translucent.
6. Stir in the roasted coriander-cumin powder, Kashmiri red chili powder, garam masala and salt.
7. Add the tomato and cook for about 5 minutes, until softened.
8. Add the marinated chicken and cook uncovered over medium-high heat for 10 to 15 minutes, until most of the liquid has evaporated and the masala coats the chicken.
9. Finish by stirring in the kasoori methi and finely chopped cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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