Kombdi Sukka (Dry Chicken Masala). Kombdi Kaleji Sukka Masala is nothing but a dry chicken liver masala gravy made using coconut. This is a typical Maharashtrian dish, where coconuts are used for the preparation of non-vegetarian dishes. I have made use of both, the fresh as well as the dry coconut and also the Malvani and the Kolhapuri masala as… Konkani Chicken is a special spicy chicken dish, chicken cooked in a spicy gravy of Konkani masala and nicely brown copra.

Turn up the heat slightly and add the chicken pieces. There are many varieties of sukka recipes, that slightly vary in taste and texture. But the coconut remains as the main ingredient. You can have Kombdi Sukka (Dry Chicken Masala) using 33 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Kombdi Sukka (Dry Chicken Masala)

You need 750 gm of Chicken.
You need 6 cups of Finely Chopped Onions (7 Onions approximately).
Prepare 15 of Garlic Cloves.
You need 1 1/2 inch of Ginger.
You need 1/2 tsp of Turmeric powder.
It's 1 1/2 tsp of Kashmiri Red Chilli Powder.
You need 3 tsp of Malvani Mutton Masala.
You need 3 tsp of Kolhapuri Kanda Lasun Masala.
It's To Taste of Salt.
You need of For the Marinade :.
Prepare 2 tbs of Curds.
It's 1 tbs of Ginger Garlic paste.
You need 1/2 tsp of Turmeric powder.
It's of For Roasting :.
You need 2 tbs of Oil.
You need 6 of Cloves.
It's 3 sticks of Cinnamon (2″ each).
You need 6 of Black Peppercorns.
Prepare 6 of Green Cardamoms.
You need 2 tsp of Cumin seeds.
Prepare 3 tbs of Coriander seeds.
It's 2 1/2 cups of Fresh Grated Coconut.
It's 1 1/4 cup of Dry Grated Coconut.
It's of For Roasting On Direct Flame :.
It's 1 piece of Dry coconut (3″ piece).
You need of For Tempering :.
It's 4 tbs of Oil.
You need 3 of Cloves.
Prepare 4 sticks of Cinnamon (1″ each).
It's 3 of Green Cardamoms.
You need 1 of Black Cardamom.
You need 3 of Black Peppercorns.
You need 2 of Bay Leaves.

The other ingredients are, onions, chilies, ginger-garlic paste, ghee, garam masala and a lot of ground curry leaves in the masala. In this recipe we have used Chicken sukka powdered masala you can read the recipe. This dish tastes absolutely delicious and different from the regular chicken curry. This Chicken Sukka recipe is Excellent and find more Great recipes.

Kombdi Sukka (Dry Chicken Masala) instructions

To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water..
Grind the ginger and garlic into a smooth paste and set aside..
Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and ginger garlic paste and set aside till further use..
Heat a kadhai for roasting the coconut and add a tablespoon of oil to it..
First roast the mentioned whole spices in it and set aside..
In the same kadhai, add another tablespoon of oil and add the fresh grated coconut..
Roast till it is slightly browned. Add to it the dry grated coconut and roast further on low to medium flame till it is well browned..
Switch off the flame and cool down all the roasted ingredients..
At the same time, roast the 3" dry coconut piece on direct flame till it is well burnt. Cool and cut into small pieces..
In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering..
As soon as they splutter, add the finely chopped onions and saute till translucent..
At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned..
Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well..
If you desire to add potatoes, peel and halve them and add to the onions and mix well..
Add some water and cover and cook on medium heat for about 10 minutes..
Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally..
Whislt the chicken is cooking, grind first the roasted whole spices alongwith the chopped roasted dry coconut piece, using a little water..
Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use..
When the chicken and potatoes are well cooked, add the ground coconut paste and mix well..
Reduce the flame and simmer further for a few more minutes till the gravy is almost dry..
Switch off the flame and transfer the chicken gravy to a serving bowl..
Garnish with coriander leaves and serve the delicious Kombdi Sukka Masala with Vade and some fresh salad!.

This dish tastes absolutely delicious and different from the regular chicken curry. Chicken Sukka or Kori Ajadina is a popular Mangalore-Udupi style dry chicken dish made with spices and lots of coconut. It tastes best when made with roasted spices. This method is a quick fix using a ready made spice blend known as the bafat powder Cook this masala on a slow flame and then add the ground masala paste and saute it then add little water and mix well. Add chicken pieces and mix well until the chicken pieces are nicely coated with the masala.