Gavran Chicken Sukka

Instructions

For Masala:

• Heat up oil in a pan.
• Add cumin seeds, onion, garlic, ginger, and fry everything on medium heat until onion gets a light golden color.
• When onion gets a light golden color, add dry coconut and fry about 3-4 minutes more.
• Turn off the gas and let the mixture cool down completely.
• Transfer the mixture into a blender jar, add coriander leaves and blend into a smooth paste.
• Do not add water while blending or if at all required use minimum amount of water.
• Masala is already.

For Chicken Sukka:

• Heat up oil in a pan. Add blended masala and fry for just about 2 minutes.
• Add Kanda lasun masala, red chili powder, and mix well.
• Fry everything well for another 2 minutes.
• When masala begins to release a little oil add chicken and mix well.
• Add salt and mix well.
• Fry everything for about 2 minutes.
• Add about a tsp water so that chicken won’t stick to the bottom of the pan.
• Cover and cook on medium heat for about 8-10 minutes.
• Remove the lid, mix well, and cook covered again.
• If you feel the chicken is too dry or sticking to the bottom of the pan then add just a tsp water and cook again.
• Cook until the chicken cooks nice and soft or for about 20-25 minutes.
• Keep on mixing at the intervals.
• Chicken sukka is already.
• You can have it with bhakari, fulka, chapatti, roti, naan or rice too.