Maharashtra Chicken Sukka Kolhapuri Dry Masala Bold

Method

1. 1

   Heat 2 tbsp oil in a heavy pan. Add finely chopped onion.

2. 2

   Cook on medium-high for 10 minutes until very golden and beginning to char at edges.

3. 3

   Add ginger-garlic paste. Cook 3 minutes.

4. 4

   Add chicken pieces. Cook on high heat without covering for 8 minutes, turning, to develop colour.

5. 5

   Add Kolhapuri masala, red chilli powder, turmeric and coriander powder. Toss to coat every piece.

6. 6

   Add tamarind paste. Stir.

7. 7

   Cook on medium, stirring frequently, for 15 to 18 minutes.

8. 8

   Add a splash of water (3 to 4 tbsp) only if the masala sticks too aggressively to the pan.

9. 9

   The finished sukka should be almost dry — the masala should cling to each piece rather than form a gravy.

10. 10

    Add dry-roasted coconut and sesame seeds.

11. 11

    Toss. Season with salt. Garnish with coriander.