Wednesday, 29 April 2015

Chicken dry preparation

Chicken sukka

Chicken sukka aka chicken dry preparation, a very popular dish in Malvani, Konkani, Kolhapuri, Mangalorean cuisines as well as rest of the south states in India. It varies from one place to another and thats the beauty of this country.

My early memories of relishing this dish was when my mommy used to make it. I remember eating all of it and not letting my brother eat it. :P
I am sharing here my version of chicken sukka, inspired by my mother's native place 'Malvan'.

Chicken (with or without bones) - 400/500 gm
Chilli powder- 10 gm
Turmeric powder- 10 gm
Garlic ginger paste - 10 gm
Garam masala powder - 10 gm
Lemon juice - 1 teaspoon
Chicken masala - 10 gm
Salt - 1 teaspoon

In a bowl, take the chicken pieces ( medium cut) and dry it completely. Use a muslin cloth for the same.
Put in the spices, lemon juice, garlic ginger and salt. Rub in the mixture to the chicken properly. If you wish to use big cut of chicken, then make slits in the chicken pieces and apply the mixture onto the same.
Rest the chicken in refrigerator overnight or minimum 30 minutes whichever suits you.
Take a pan, pour in some oil. Let the oil heat, add in the mixture with chicken pieces.
Stir in properly, and cover the pan with a lid. Let it cook for 10-15 minutes. Stir in at regular interval, preventing the chicken from sticking to the pan. Check for its doneness.
Tadah !!! you have the chicken sukka ready to eat. :) You can relish it with any Indian bread or by itself. Happy eating!!
Chicken sukka with Bhakri

The Parisien Café in Mumbai

Café culture as described by Oxford dictionary states a lifestyle characterised by regular socializing in pavement cafes, typically that a...