Maharashtra Chicken Sukka Kolhapuri Dry Masala Bold

Ingredients

• 700g chicken — bone-in pieces, cut small
• 2 medium onions — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 2 tsp Kolhapuri masala (or kala masala)
• 1 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp freshly grated coconut — dry-roasted
• 1 tsp sesame seeds — dry-roasted
• 1/2 tsp tamarind paste
• Salt
• Fresh coriander

Method

1. Heat 2 tbsp oil in a heavy pan. Add finely chopped onion.
2. Cook on medium-high for 10 minutes until very golden and beginning to char at edges.
3. Add ginger-garlic paste. Cook 3 minutes.
4. Add chicken pieces. Cook on high heat without covering for 8 minutes, turning, to develop colour.
5. Add Kolhapuri masala, red chilli powder, turmeric and coriander powder. Toss to coat every piece.
6. Add tamarind paste. Stir.
7. Cook on medium, stirring frequently, for 15 to 18 minutes.
8. Add a splash of water (3 to 4 tbsp) only if the masala sticks too aggressively to the pan.
9. The finished sukka should be almost dry — the masala should cling to each piece rather than form a gravy.
10. Add dry-roasted coconut and sesame seeds.
11. Toss. Season with salt. Garnish with coriander.