Chicken Sukha Oriya style

It’s getting colder here in Bangalore and the winter is making its presence felt more strongly with each passing day. Last evening, Hubby suddenly complains of sore throat and cold. I am surprised, as he was all fine in the morning. I give him ginger tea, we have an early dinner and I go to sleep while he sits engrossed in TV. Today morning, like a baby he comes and confides “this all happened (bad cold) because I took bath in cold water last evening”. Like an infuriated mother I gave him a heavy dosage of scolding for his carelessness. Well, Bangalore climate is such that I use hot water for bathing almost all the year round and see what this man has done. I calm down and decide to prepare a comforting lunch for hubby-baby.

Then I zeroed down my mind search on Chicken Sukha. I make up my list of ingredients and then process of cooking. It is only after the final taste that churns out, I realize that this tastes exactly the way the chicken is prepared in most of the marriages back home. So, I end up naming it “Chicken Sukha Oriya style” Hubby liked it a lot and like an obedient child has taken medicines and is resting. Hopefully he gets well soon!! For all the those who want a warm and comforting chicken recipe “Chicken Sukha Oriya style” is for you.

Chicken Sukha Oriya style

Serves: 5 to 6 persons

Ingredients:

Chicken- 1 Kg

Marinate chicken with the following ingredients:

Curd- 200 gms

Turmeric powder- 2 tsp.

Chili powder- 1 ½ tbsp.

Lemon juice- 2 tsp.

For the Sukha masala

Onion masala:

Onions (large) - 3 (finely sliced)

Coriander leaves along with stems- 3 tbsp. (chopped)

Garlic- 20 cloves

Ginger- 1 ‘’ inch (chopped)

Coconut masala:

Copra or dry coconut powder- 6 tbsp.

Cinnamon- 2’’ inch stick

Black cardamom- 2

Green cardamom- 6

Cloves- 8

Dry masalas:

Black pepper powder- 1 tsp.

Saunf powder- ½ tsp.

Elaichi powder- ½ tsp.

Oil- ½ tbsp. + 1 ½ tbsp.

Salt to taste

Procedure:

 Wash and marinate the chicken with the above mentioned ingredient for about 1 hour. Heat about ½ tbsp. of oil in a Kadhai and add onions. Fry the onions well with some salt till translucent. Once the onion is done take it out and add the coriander stems, garlic and ginger to it. We do not cook the rest of the ingredients with onion. Now in another pan take copra, cinnamon, cloves, Green cardamom, black cardamom and cloves. Dry roast it under low flame till nicely browned. Take it off stove and let it cool. After that take onion masala and coconut masala along with some water and ground it into a fine paste.

Next heat 1 ½ tbsp. of oil in kadhai, add the marinated chicken pieces with salt and cook over high flame. Cover and cook the chicken cook in its own juices for 15- 20 minutes. Then add the coconut-onion mix masala paste and stir it well. Now reduce the heat to medium flame. Cover and cook till the raw smell of the masala disappears. Then add saunf powder, black pepper powder and elaichi powder. At this stage you have two options, either you may add little add to give it gravy form or like me dry up the masala for the chicken “sukha” avatar.

Notes:

If you like you may fry the garlic, ginger and coriander along with onions.

This a spicy chicken recipe, if you may reduce the quantity of chili powder used according to your preference.