Tender chicken pieces cooked in a fragrant, dry masala of roasted coconut and traditional Maharashtrian spices. A rustic and flavorful dish that pairs perfectly with bhakri or chapati.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
428cal
33gprotein
19gcarbs
27g
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
0.25 cup Curd (For marinade)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.25 tsp Salt (Divided for marinade and cooking, or to taste)
0.75 cup Dried Grated Coconut (Also known as kopra)
A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Perfectly spiced Kombdi Sukka with soft rice bhakri - a protein-packed, soul-satisfying comfort meal!
This konkani dish is perfect for lunch. With 755.54 calories and 39.300000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
3 pcs Dried Red Chilies (Byadgi or Kashmiri recommended for color)
3 tbsp Vegetable Oil
2 pcs Onion (Medium, finely sliced)
1 pcs Tomato (Medium, finely chopped)
0.5 tsp Garam Masala
0.5 cup Water (As needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, 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 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Heat a pan over low-medium heat. Add the dried grated coconut and dry roast, stirring constantly, for 3-4 minutes until it turns a deep golden brown and aromatic. Remove from the pan and set aside.
In the same pan, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies for 2-3 minutes until fragrant.
Allow all roasted ingredients to cool completely.
Transfer the cooled coconut and spices to a grinder and grind into a coarse powder. This is your sukka masala.
3
Sauté Aromatics and Chicken
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the sliced onions and sauté for 8-10 minutes, until they are soft and deep golden brown.
Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Increase the heat to medium-high, add the marinated chicken, and sauté for 5-7 minutes until the chicken is lightly browned and sealed on all sides.
4
Cook with Masala and Simmer
Reduce the heat to low. Add the prepared sukka masala, garam masala, and the remaining 0.75 tsp of salt. Stir well for 1-2 minutes to coat the chicken evenly with the spices.
Pour in 0.5 cup of water, mix everything together, and bring to a gentle simmer.
Cover the pan and let it cook on low heat for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent it from sticking to the bottom.
Once the chicken is cooked, remove the lid and cook on medium heat for 2-3 minutes, stirring, until any excess moisture evaporates and the masala clings to the chicken pieces.
5
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves.
Let the Kombdi Sukka rest for 10 minutes to allow the flavors to deepen.
Serve hot with bhakri, chapati, or as a side dish with dal and rice.
293cal
6gprotein
60gcarbs
3gfat
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.