A classic Mangalorean delight where tender chicken is coated in a fragrant, dry-roasted spice blend and toasted coconut. It's a semi-dry dish bursting with savory, tangy, and spicy flavors, perfect with flatbreads or rice.
Prep25 min
Cook40 min
Servings4
Serving size: 1 cup
370cal
32gprotein
19gcarbs
20g
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
2 tbsp Curd (Plain, full-fat)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Aromatic chicken sukka with soft pao – a protein-packed, soul-satisfying comfort food!
This konkani dish is perfect for snack. With 666.62 calories and 39.59g of protein per serving, it's a high-fiber option for your meal plan.
fat
Black Peppercorns
5 pcs Byadgi Chilies (Dried red chilies)
4 pcs Cloves
1 inch Cinnamon Stick
0.75 cup Fresh Grated Coconut (Do not use desiccated)
3 tbsp Ghee (Can substitute with coconut oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (About 1 sprig)
1 tsp Tamarind Paste
2 tbsp Warm Water (For dissolving tamarind paste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, turmeric powder, Kashmiri red chili powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the chicken marinate for at least 25 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Heat a small, dry pan over low-medium heat.
Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadgi chilies, cloves, and the cinnamon stick.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
3
Roast the Coconut
In the same pan, add the fresh grated coconut.
Roast on low heat, stirring frequently, for about 5-7 minutes until it becomes aromatic, dry, and turns a uniform golden-brown color.
Immediately transfer the roasted coconut to a separate plate to stop the cooking process. Set aside.
4
Cook the Base and Chicken
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring to brown all sides.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir occasionally to prevent sticking.
5
Combine and Finish
Once the chicken is tender and fully cooked, add the freshly ground sukka masala and the remaining 0.5 tsp of salt. Mix well to coat the chicken.
In a small bowl, mix the tamarind paste with 2 tbsp of warm water to create a thin liquid. Pour this into the pan.
Add the roasted coconut and stir everything together.
Cook on medium heat for another 3-5 minutes, stirring continuously, until the masala and coconut cling to the chicken pieces and the dish is semi-dry.
Garnish with freshly chopped coriander leaves and serve hot.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.