Mangalorean Recipes

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Chicken Sukha North Indian

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Quantity Measure Ingredients Description
750 Grammes Chicken Cut in pieces
6 Nos Chillies Kashmir Roast and powder
4 Tablespoon Coconut Desiccated Grind in masala
3 Tablespoon Cooking Oil For frying
1 Teaspoon Coriander/Dhania Roast and Powder
1 Twigs/Sprigs Curry Leaves  
3 Flakes/Seeds/Cloves Garlic Chop fine and fry
4 Flakes/Seeds/Cloves Garlic Grind in masala
1 Inch Ginger Grind in masala
1 Teaspoon Jeera/Cumin Seeds Roast and powder
0.5 Teaspoon Methi - Fenugreek Roast and Powder
0.5 Teaspoon Mustard Seed Roast and Powder
1 Nos Onion Chopped finely
1 Medium Onion Grind in masala
1 Salt-Spoon Salt For taste
2 Tablespoon Tamarind Make juice
0.5 Teaspoon Turmeric Powder Add to ground masala


1.Heat 2 tablespoons of the oil in a pan and fry the powdered masala for about 3 minutes.

2.Add the chicken pieces and fry on a high heat, stirring continuously.

3.Add about 1 cup of water and salt. Mix well and cook on a low flame till the chicken is completely done and coated with the masala.

4.There should be no gravy left at this stage. Add tamarind juice to the chicken and the blended paste.

5.Mix well and cook the chicken and masala on a high heat for about 5 minutes.

6.Now turn to a lower heat and simmer till all the moisture in the gravy is lost.

7.In a separate pan, heat 1 tablespoon of Ghee clarified butter) and add the chopped onion and curry leaves. When the onions brown, add them to the chicken. Mix well.

8.Serve hot decorated with coriander leaves.

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