Chicken Sukka with Ladi Pav

Instructions

1. 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. 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. 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. 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. 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.