ये चिकन खाके मुँह में होगा स्वाद का धमाका, तीखा मसालेदार चिकन सूखा। Chicken Sukha | सूखा चिकन मसाला

ये चिकन खाके मुँह में होगा स्वाद का धमाका, तीखा मसालेदार चिकन सूखा Chicken Sukha | सूखा चिकन मसाला Chicken sukha recipe iith step by step process. Chicken sukha is a dry or semi dry chicken curry. It is a dry dish that can make any dinner party look exotic. This recipe gets its name due to the texture of its curry and the cooking style. The curry is roasted in “sukka” style till it becomes almost dry and sticks to the chicken pieces. It uses relatively less water to get its dry texture. This dish has the minimum amount of liquid ingredients so that it can stay dry. The only liquid ingredient is either water or coconut milk. The choice of using water or coconut, is based on the region. Maharashtrian style uses water, and Mangalorean style uses coconut milk. The dry technique helps to infuse all the spices and ingredients well with the chicken. This chicken sukha is made with some variations from the original recipe wheree i skipped the use of coconut and coconut milk nsted i have added crushed fried onion towards the end of the recipe.
This recipe is believed to have originated in the western coastal region of India, specifically Konkan and Malabar. It stretches across Daman, Maharashtra, Goa, Karnataka and Malabar regions of India. It has a thick, dry curry with a slightly granular texture due to the masala (spice) paste used for it. The curry is dry as it uses very little water. Also, cooking it for a long time evaporates most of the liquid, giving it a thick, dry texture. The curry will surround and coat the meat well, as it easily sticks due to its thickness.
Chicken is the main ingredient in this dish. Choose good-quality, fresh chicken. Bone-in pieces are more suitable for this recipe. They are better for the taste. Chicken thighs would be ideal. It is inherently juicy compared to the breast part. It won’t dry out during dry cooking, unlike the breast part. They’ll absorb the flavors of the ingredients better. Choose medium-sized pieces.
Instead of onion for the thick masala texture I used curd while marinating the chicken an onion I used towards the end of the cooking as fried onion.
Garnish it with chopped fresh coriander leaves. It is traditionally served with steamed rice, roti, or naan. You can experiment by pairing it with other items like biryani or pulao.
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