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The ingredients needed to make Kombdi Sukka (Dry Chicken Masala):
- Provide 750 gm Chicken
- You need 6 cups Finely Chopped Onions (7 Onions approximately)
- Get 15 Garlic Cloves
- Prepare 1 1/2 inch Ginger
- Prepare 1/2 tsp Turmeric powder
- Prepare 1 1/2 tsp Kashmiri Red Chilli Powder
- Provide 3 tsp Malvani Mutton Masala
- You need 3 tsp Kolhapuri Kanda Lasun Masala
- You need To Taste Salt
- Provide For the Marinade :
- You need 2 tbs Curds
- You need 1 tbs Ginger Garlic paste
- Provide 1/2 tsp Turmeric powder
- You need For Roasting :
- Prepare 2 tbs Oil
- You need 6 Cloves
- Prepare 3 sticks Cinnamon (2″ each)
- You need 6 Black Peppercorns
- Provide 6 Green Cardamoms
- Use 2 tsp Cumin seeds
- Use 3 tbs Coriander seeds
- You need 2 1/2 cups Fresh Grated Coconut
- Get 1 1/4 cup Dry Grated Coconut
- Use For Roasting On Direct Flame :
- Prepare 1 piece Dry coconut (3″ piece)
- Get For Tempering :
- Provide 4 tbs Oil
- Take 3 Cloves
- You need 4 sticks Cinnamon (1″ each)
- Prepare 3 Green Cardamoms
- Prepare 1 Black Cardamom
- Take 3 Black Peppercorns
- Prepare 2 Bay Leaves
Instructions to make Kombdi Sukka (Dry Chicken Masala):
- 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!
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