How to make Black Sukka Chicken -
Don’t let the colour of the curry mislead you – it is so delicious that you will want to have to again and again
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Yogurt (दही)
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Black Sukka Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken Keema Sabzi Pav Bhaji Chicken Laksa - SK Khazana Black Sukka Chicken Chicken Cutlet with Vegetables
Black Sukka Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Black Sukka Chicken Recipe
Chicken , cut into 2 inch pieces on the bone 750 grams
Yogurt 1/4 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Dried coconut 50 grams
Onions , unpeeled 3 medium
Coriander seeds 2 tablespoons
Fennel seeds 1/2 teaspoon
Cinnamon 1/2 inch
Cloves 2-3
Black peppercorns 4-5
Bay leaf 1
Ginger 1/2 inch
Garlic 10 cloves
Green chillies 3
Fresh coriander leaves , roughly chopped 4 tablespoons
Oil 5 tablespoons
Onionl , chopped 1 medium
Bhakri to serve
Method
Step 1
Take the chicken in a large bowl, add yogurt, salt, turmeric powder and red chilli powder, mix well and set aside to marinate for 10-15 minutes.
Step 2
Roast the dried coconut and onions on direct flame till charred. Peel the onions and roughly chop them along with coconut.
Step 3
Heat a non-stick pan, add coriander seeds, fennel seeds, cinnamon, cloves, black peppercorns and bay leaf and dry roast till fragrant.
Step 4
Transfer onion, coconut, roasted spices, ginger, garlic, green chillies and coriander leaves into mixer jar, add ½ cup water and grind to a fine paste.
Step 5
Heat oil in a deep non-stick pan, add the chopped onion and sauté till golden brown. Add the ground paste and sauté till oil separates.
Step 6
Add the marinated chicken and sear on high heat for 5-6 minutes. Add ¼ cup water and mix well.
Step 7
Cover, pour some water over the lid and cook for 10-15 minutes or till the chicken is tender.
Step 8
Transfer into a serving bowl and serve hot with bhakri.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
