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Kombdi Sukka (Dry Chicken Masala)
Kombdi Sukka (Dry Chicken Masala)

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We hope you got benefit from reading it, now let’s go back to kombdi sukka (dry chicken masala) recipe. To cook kombdi sukka (dry chicken masala) you need 33 ingredients and 22 steps. Here is how you do it.

The ingredients needed to make Kombdi Sukka (Dry Chicken Masala):
  1. You need 750 gm Chicken
  2. Take 6 cups Finely Chopped Onions (7 Onions approximately)
  3. Get 15 Garlic Cloves
  4. Prepare 1 1/2 inch Ginger
  5. Take 1/2 tsp Turmeric powder
  6. Prepare 1 1/2 tsp Kashmiri Red Chilli Powder
  7. Use 3 tsp Malvani Mutton Masala
  8. Prepare 3 tsp Kolhapuri Kanda Lasun Masala
  9. Use To Taste Salt
  10. Prepare For the Marinade :
  11. Provide 2 tbs Curds
  12. Use 1 tbs Ginger Garlic paste
  13. Prepare 1/2 tsp Turmeric powder
  14. Provide For Roasting :
  15. Prepare 2 tbs Oil
  16. Take 6 Cloves
  17. Prepare 3 sticks Cinnamon (2″ each)
  18. You need 6 Black Peppercorns
  19. Provide 6 Green Cardamoms
  20. Prepare 2 tsp Cumin seeds
  21. You need 3 tbs Coriander seeds
  22. Prepare 2 1/2 cups Fresh Grated Coconut
  23. You need 1 1/4 cup Dry Grated Coconut
  24. Provide For Roasting On Direct Flame :
  25. Use 1 piece Dry coconut (3″ piece)
  26. Prepare For Tempering :
  27. Use 4 tbs Oil
  28. Take 3 Cloves
  29. Provide 4 sticks Cinnamon (1″ each)
  30. Take 3 Green Cardamoms
  31. You need 1 Black Cardamom
  32. You need 3 Black Peppercorns
  33. Prepare 2 Bay Leaves
Instructions to make Kombdi Sukka (Dry Chicken Masala):
  1. To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water.
  2. Grind the ginger and garlic into a smooth paste and set aside.
  3. Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and ginger garlic paste and set aside till further use.
  4. Heat a kadhai for roasting the coconut and add a tablespoon of oil to it.
  5. First roast the mentioned whole spices in it and set aside.
  6. In the same kadhai, add another tablespoon of oil and add the fresh grated coconut.
  7. 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.
  8. Switch off the flame and cool down all the roasted ingredients.
  9. At the same time, roast the 3" dry coconut piece on direct flame till it is well burnt. Cool and cut into small pieces.
  10. In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering.
  11. As soon as they splutter, add the finely chopped onions and saute till translucent.
  12. At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned.
  13. Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well.
  14. If you desire to add potatoes, peel and halve them and add to the onions and mix well.
  15. Add some water and cover and cook on medium heat for about 10 minutes.
  16. Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally.
  17. Whislt the chicken is cooking, grind first the roasted whole spices alongwith the chopped roasted dry coconut piece, using a little water.
  18. Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use.
  19. When the chicken and potatoes are well cooked, add the ground coconut paste and mix well.
  20. Reduce the flame and simmer further for a few more minutes till the gravy is almost dry.
  21. Switch off the flame and transfer the chicken gravy to a serving bowl.
  22. Garnish with coriander leaves and serve the delicious Kombdi Sukka Masala with Vade and some fresh salad!

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