Dry-style chicken cooked with freshly ground spices until all the moisture evaporates, leaving intensely flavoured, slightly charred pieces clinging to a thick spice coating. A drinking snack and party dish from Maharashtra.
Ingredients
750 g chicken — cut into small pieces, bone-in preferred
3 tbsp oil
2 onions — very finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1/2 tsp turmeric
salt to taste
2 tbsp grated coconut (fresh) for garnish
coriander leaves for garnish
For the dry masala paste:
3 dried red chilli
1 tsp coriander seeds
1/2 tsp cumin seeds
4 cloves
1/2 inch cinnamon
1/2 tsp black pepper
3 garlic cloves
1/2 inch ginger
2 tbsp water
Method
Make the dry masala paste: Dry roast the dried red chilli, coriander seeds, cumin seeds, cloves, cinnamon and black pepper in a pan on low heat for 2 minutes until fragrant. Let cool. Grind with the raw garlic cloves, raw ginger and 2 tbsp water to a thick smooth paste. This is the flavour base for the sukka.
Marinate the chicken: In a bowl combine the chicken pieces with the ground masala paste, 1 tsp red chilli powder, 1/2 tsp turmeric, 1 tsp ginger paste, 1 tsp garlic paste and salt. Mix well, coating every piece. Marinate for 20 minutes at room temperature.
Heat oil and fry onions: Heat 3 tbsp oil in a wide heavy pan on medium heat. Add the very finely chopped onions. Cook on medium heat for 12 to 15 minutes until very deep golden brown — almost caramelised. Stir every 2 minutes. This deep colour is essential for sukka.
Add marinated chicken: Add the marinated chicken pieces along with all the marinade. Stir to combine with the onions.
Cook on high heat initially: Cook on high heat stirring frequently for 8 minutes. The chicken will release moisture. Keep cooking and stirring — you want the moisture to evaporate and the chicken to fry in its own fat and the oil.
Reduce heat and cook covered: Reduce heat to medium-low. Cover the pan. Cook for 15 minutes, opening and stirring every 5 minutes. Add 2 tbsp water if the bottom of the pan starts to catch.
Final drying: Remove the lid. Increase heat to medium-high. Cook stirring frequently for 8 to 10 minutes until all moisture has evaporated, the masala has coated every piece and the chicken starts to look slightly roasted and dry. The oil will visibly separate in the pan.
Check doneness: Pierce the thickest piece of chicken with a knife — the juices should run clear. Press with a spoon — the meat should feel firm, not soft and raw.
Toast the coconut: In a dry pan roast 2 tbsp grated coconut until golden. Add on top of the cooked chicken.
Garnish and serve: Scatter fresh coriander leaves and the toasted coconut over the chicken. Serve hot as a dry side dish with bhakri and dal rice, or as a starter.
Note: Sukka means dry in several Indian languages. This dry preparation style is found along the coastal belt of Maharashtra and Karnataka. In Kolhapur it is served as a starter at celebrations. The intensely charred, spice-coated chicken pieces make it particularly popular as a drinking snack at weddings and gatherings.