CHICKEN SUKKA RECIPE / DRY CHICKEN GRAVY RECIPE

Chicken Sukka or Chicken Semi-Dry gravy, one of my favourite chicken recipe. Best to be served as a starter recipe with rice or roti. I usually don’t like deep fried recipes, especially when it comes to chicken. I would prefer pan fried recipes or gravy. This is one such recipe, easily prepared and tastes delicious. 

I'm using coconut oil in my cooking. You can also try this recipe with gingelly oil. 

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 40 mins

Prep Time: 15 mins

Cook Time:  25 mins

INGREDIENTS :

• 1/2 Kg Chicken Pieces 
• 1/4 Tsp Turmeric Paste / Powder 
• Salt for taste 
• 10 Garlic Chopped 
• 15 Shallots Chopped 
• 2 Strings of Curry Leaves 
• 3 tsp of Coconut Oil 

For Roasted Powder : 

• 5 Dried Red Chilli 
• 1 Cinnamon Stick 
• 3 Cloves 
• 1 Tsp Coriander seeds 
• 1/2 Tsp Cumin Seeds 
• 1/2 Tsp Fennel Seeds
• 1/4  Tsp Black Peppercorns 

For Masala Paste : 

• 10 Garlic Pods 
• 2 inch Ginger 
• 10 Shallots 
• 5 Green Chillies 
• 1/4 Cup of Coriander Leaves 

To make Chicken Sukka or Chicken Semi-Dry gravy, at home follow the detailed step by step recipe with photos posted below

Method : 

We need to prepare masala paste and roasted masala powder for marination. 

For Masala paste, in a mixer add all the ingredients given under "FOR MASALA PASTE". 

Grind into a fine paste by adding little water. (don't add more water) 

Dry roast all the ingredients given under "FOR ROASTED POWDER" on a medium flame for about 3-5 minutes 

Add the roasted ingredients into a mixer and grind into a coarse powder 

Cut chicken into medium-sized pieces. Wash, drain and marinate with Turmeric paste/powder and Salt.

Add the grounded masala powder to the chicken 

Now add the masala paste to the chicken and mix well 

Keep this marination for at least 30 minutes 

In a heavy bottomed vessel, add coconut oil and temper with curry leaves, and add garlic pieces  

Once garlic turns brown, add chopped shallots and roast for about 3 minutes on medium flame 

Now add the marinated chicken and mix well 

This takes about 15 minutes. Slow cook it on medium flame  

Gently mix at intervals.  Let the water evaporates completely. 

Now the masala paste has coated evenly on all the pieces of chicken.  Turn off heat and serve hot 

KADAI PANEER RECIPE

Kadai Paneer, one of the popular paneer based main dish mainly served with roti or naan. This gravy is prepared by freshly pounded spice masala cooked in a tomato and onion based gravy. 

Kadai paneer, best to be served with roti, paratha or Pulao. The Kadai Masala Powder has a unique strong flavour. Can be used in any paneer recipes. The strong flavour of coriander seeds dominates the recipe.  

Category: Main Course
Cuisine: Indian
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time:  25 mins

Ingredients : 

For Masala Powder :

• 2 Tsp Of Coriander Seeds 
• 1 Tsp of Fennel Seeds 
• 1 Tsp of Cumin Seeds 
• 2 Green Cardamom 
• 2 Cloves 
• 6-8 Black Peppercorns 

For Gravy : 

• 250 grams of Paneer 
• 1 Capsicum Diced 
• 1/2 Tomato Diced ( de-seeded) 
• 1/2 Onion Diced 
• 3 Green Chillies 
• 1 Big Onion Chopped
• 1/4 cup of  Tomato Puree 
• 2 Tsp of Ginger Garlic Paste 
• 1/4 Tsp of Turmeric Powder 
• 1 Tsp of Chilli Powder 
• 1/4 Tsp of Coriander Powder 
• 1 Cinnamon Stick 
• 1 Bay Leaf 
• 2 Green Cardamom 
• 2 Cloves 
• 1/4 Tsp of Cumin Seeds 
• 1/4 Tsp of Fennel Seeds 
• Salt for Taste 
• 2 Tsp Of Coconut Oil 
• Chopped Coriander Leaves 

 To make Kadai Paneer Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

For Masala Powder :

1. Dry Roast all the ingredients mentioned under masala powder one by one on medium flame (Dont burn it) 
   
   
   
   
   
   
   
   
   
   
   
2. Once roasted well, allow it to cool down 
3. Add the roasted ingredients into a mixer, and ground into a coarse powder 
   

For Gravy : 

1. In a pan, add coconut oil and temper with cloves, bay leaf, cinnamon stick green cardamom, fennel and cumin seeds. 
   
2. Then add slit green chillies 
   
3. Add chopped onion and roast them for about 3 minutes on medium flame until soft 
   
4. Add ginger garlic paste to the onion and cook until the raw smell disappears 
   
5. Add turmeric powder, chilli and coriander powder
   
6. Add the Kadai masala powder and mix well
   
7. Roast for 2 minutes 
8. Now add tomato puree and salt required for the curry 
   
9. Add 1/4 cup of water to the curry and bring it to boil 
   
   
   
   
   
   
10. Once the curry starts to boil, add diced paneer, capsicum, onion and tomato 
    
    
    
    
    
    
11. Give a gentle stir 
12. Cover and cook for 3-4 minutes on medium flame 
13. Garnish with coriander leaves 
    
14. Serve hot 
    
    
    
    
    

SPICY PANEER PEAS CURRY RECIPE

Spicy Paneer Peas Curry Recipe, best to be served with steamed rice, ghee rice or pulao, roti or naan.  This recipe is easy and delicious, made out of freshly prepared green paste. 

Category: Main Course

Cuisine: Indian

Servings: 2

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients : 

• 500 grams Paneer Cubes 
• 1/4 Cup Green Peas 
• 1 Onion Chopped 
• 2 Tomato Chopped 
• 1/4 Teaspoon Turmeric Powder 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/4 Tablespoon Cumin Powder 
• 1/4 Tablespoon Garam Masala Powder 
• 1/4 Teaspoon Sugar 
• 1/2 Teaspoon Fennel Seeds 
• 4 Cloves 
• 3 Green Cardamon 
• 1/2 Inch Cinnamon Stick 
• 1 Bay Leaf 
• Coriander Leaves for garnish 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

For Green Paste :

• 7-8 nos Garlic 
• 1 inch Ginger 
• 6 no Green Chilli 

To make Spicy Paneer Peas Curry Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Cut Paneer into cubes 
• Pan fry them with 1 tablespoon of coconut oil on medium flame on both sides 
  
• Fry them until brown, and keep aside 
  
• For green paste, in a mixer add ginger, garlic and green chillies  
  
• Grind into a fine paste with little water and keep aside 
  
• In a pan, temper fennel seeds, bay leaf, cinnamon stick, cloves, green cardamon in coconut oil 
  
• Add chopped onion and fry on medium flame for 3 minutes 
  
• Then add the green paste and cook on low flame until the raw smell disappears 
  
  
  
  
  
  
• Add chopped tomatoes and mix well 
  
• Add turmeric powder, salt, chilli, coriander powder, cumin powder, sugar and garam masala powder to the onion-tomato mixture 
  
  
  
  
  
  
• Cook the curry on medium flame until oil separates 
  
• Add green peas and mix well 
  
• Add 1/2 cup of water and mix well 
  
• Bring to boil 
  
• Add the pan-fried paneer and mix gently
  
• Cook for 5 minutes on medium flame and garnish with coriander leaves 

• Serve hot