Full recipe for Chicken sukha

Prep time: 15 mins
cooking time: 45 mins
Serves: 4

Ingredients:
• Whole spices
1. Cinnamon stick 1 inch
2. Black peppercorns 10-12 nos.
3. Cloves 4-5 nos.
4. Fenugreek seeds 1 tsp
5. Jeera (cumin seeds) 1 tsp
6. Coriander seeds 2 tbsp
7. Poppy seeds 1 tsp
• Whole Kashmiri red chilli 10-12 nos.
• Ghee 1 tsp
• Onion ½ cup (sliced)
• Garlic cloves 4-5 nos.
• Fresh coconut 1 cup (grated)
• Tamarind pulp 1 tbsp
• Turmeric powder ½ tsp
• Water as required
• Ghee 1 tbsp + oil 1 tbsp
• Onion 3/4th cup (sliced)
• Garlic 1 tbsp (chopped)
• Chicken 750 gm (curry cut)
• Salt to taste
• Curry leaves 8-10 nos.

Method:
• Heat a pan, dry roast all the whole spices until aroma releases. Remove it and keep aside to cool.
• In the same pan dry roast the red chilli for 4-5 minutes and keep aside to cool down.
• In the same pan add ghee, onions and garlic cloves, cook for 4-5 minutes.
• In the same pan roast the fresh coconut until light golden, remove from heat and keep aside to cool down to room temperature, divide the coconut in two equal parts.
• In a blending jar add the roasted whole spice, roasted whole Kashmiri red chili, cooked onion and garlic, 1 part of roasted coconut, tamarind pulp and turmeric powder. Blend to a fine paste adjust the consistency of the paste by adding water.
• Grind the remaining roasted coconut coarsely and keep aside.
• Heat ghee & oil in a kadhai, add onion and garlic and cook until light golden brown.
• Add chicken and salt to taste and cook for 4-5 minutes.
• Add the masala paste, fresh curry leaves and cook for 4-5 minutes.
• Cover & cook for 10-12 minutes or until chicken is cooked, add the coarsely grinded coconut and cook again for 4-5 minutes.
• Serve hot with neer dosa or any roti of your choice. Elevate the taste just by giving a final tempering of mustard seeds and curry leaves in ghee.

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