#shorts Mom's Chicken Sukka Recipe (Dry Chicken Curry)

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Blend the ginger, garlic, green chilli, mint leaves and chopped cilantro stems into a smooth paste.
2. Mix the chicken with the paste, yogurt, lemon juice and kosher salt until evenly coated. Set aside; marinating overnight gives better flavor.
3. Dry-toast the whole coriander and cumin seeds until fragrant, cool, then grind to a powder.
4. Heat oil in a pan over medium heat. If using, add bay leaves, black cardamom and star anise, then add hing and turmeric and sauté for about 10 seconds.
5. Add the onions and 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 with kasoori methi and finely chopped cilantro.

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

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