Chicken Sukha (Boneless) Recipe

Introduction: 

Chicken Sukha is a popular dish from the coastal regions of India, especially in Maharashtra and Karnataka. This dry-style chicken preparation is known for its robust flavors, achieved through a mix of aromatic spices, grated coconut, and curry leaves. The boneless version of Chicken Sukha is easy to eat, making it a great option for both everyday meals and special occasions. It pairs well with rotis, chapatis, or even as a starter.

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Ingredients:

500g boneless chicken, cut into small pieces

2 tablespoons oil

1 teaspoon mustard seeds

1 large onion, finely chopped

2 tablespoons ginger-garlic paste

2-3 green chilies, slit

10-12 curry leaves

1 medium tomato, finely chopped

1/2 cup freshly grated coconut

1 teaspoon turmeric powder

1 tablespoon red chili powder

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala powder

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions:

Marinate the Chicken:

In a bowl, mix the boneless chicken pieces with turmeric powder, red chili powder, and a pinch of salt. Set aside for 20-30 minutes to allow the flavors to penetrate.

Prepare the Masala:

Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell of ginger and garlic disappears.

Add the curry leaves and sauté for another minute, releasing their aroma.

Cook the Tomatoes:

Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the mixture.

Stir in the coriander powder and cumin powder, mixing well to combine the spices with the tomato-onion mixture.

Add the Chicken:

Add the marinated chicken pieces to the pan and mix well to coat them with the masala. Cook on medium heat for 10-12 minutes, stirring occasionally until the chicken is mostly cooked.

Incorporate the Coconut:

Once the chicken is cooked, add the freshly grated coconut to the pan. Mix well and continue to cook on low heat, allowing the coconut to roast and blend with the spices.

Add garam masala powder and salt to taste, stirring to combine all the flavors.

Cook Until Dry:

Continue cooking the chicken on low heat, stirring occasionally, until all the moisture evaporates and the chicken becomes dry and coated with the spice mixture. This should take about 5-7 minutes.

Garnish and Serve:

Once the Chicken Sukha is ready, garnish with freshly chopped coriander leaves.

Serve hot with lemon wedges on the side, along with chapati, roti, or as an accompaniment to rice.

Conclusion: 

Chicken Sukha is a flavorful and aromatic dish that showcases the rich culinary heritage of coastal India. The dry, spicy masala clings to the tender boneless chicken pieces, offering a satisfying and mouthwatering experience. Whether served as a main course or a starter, Chicken Sukha is sure to be a hit with anyone who enjoys bold, robust flavors.