Name: Kolhapuri Chicken Sukka
Prep time: 20 min
Cook time: 40 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Chicken, curry cut, bone-in; 1 Onion, finely chopped; ¼ cup Dried Coconut, grated and dry roasted; ½ tbsp Poppy Seeds, dry roasted; ½ tbsp Sesame Seeds, dry roasted; 3 Dried Red Chili Peppers, Byadagi or Kashmiri, soaked in warm water; 1 tbsp Ginger-Garlic Paste; 2 tbsp Cooking Oil; ¾ tsp Garam Masala; ¾ tsp Salt; 1 tbsp Coriander Leaves, finely chopped

1 hr 20 mintotal

1 hr hands-on20 min hands-off

Prep 20 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Very High

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Method

In a powerful blender, combine the well-roasted dry coconut, toasted poppy seeds, golden sesame seeds and the soaked dry red chillies. Grind them into a thick, very smooth master paste, using as little water as you can.
Bring the cooking oil to a formidable heat within a heavy-gauge kadhai. Introduce the finely minced onions, subjecting them to a patient, masterful sauté until they cross into a profoundly dark golden-brown territory.
Thrust the ginger-garlic paste into the fierce heat. Continue the sauté operation for an unbroken 2 minutes, ensuring the aggressive raw sulfur notes are completely obliterated.
2 min
Add the bone-in chicken pieces along with the salt. Sear the meat over a high flame for 5-7 minutes, until the outside is browned and the juices are sealed in.
5–7 min
Spoon the freshly ground coconut and chilli paste and the garam masala over the meat. Toss the pan well so every part of the chicken is covered in the spice paste. Cover it tightly and cook over medium heat for a full 20 minutes.
20 min
Take the lid off for the final reduction. Cook uncovered for the last 5-10 minutes, letting the remaining moisture cook away until the dark masala clings tightly to the chicken and the red oil separates out.
5–10 min
Conclude by burying the blistering dish under a lavish avalanche of fresh coriander just prior to presentation.

How to tell it's done

A heavily spiced, dry preparation where the dark, roasted coconut masala tightly wraps around tender, juicy chicken pieces.

Getting it right

Tip

The undeniable trade secret to an elite Sukka is the painstaking, unhurried reduction of the gravy during the final act. You must command the pan, tossing constantly to ensure the dense, drying masala fiercely coats the meat rather than catching on the bottom of the vessel.

What to serve it with

Asserts its absolute dominance when paired immediately with scorching hot Jowar Bhakri or the rich, buttery layers of a Malabar Parotta.

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Ingredients