Sunday, 14 February 2016

Malwani Chicken Sukka with Chef Seema Chandra on Cooking Table

Malwani Chicken Sukka

Malwani Chicken Sukka



Recipe Servings


Recipe Cook Time


A masaledar chicken recipe with a dense paste and coconut-y flavors. And guess what? It is made with just two tablespoons of oil.


  • For the chicken:
    1/2 kg boneless chicken

    4 onions, chopped

    1/2 tsp turmeric powder

    2 Tbsp ginger paste

    2 Tbsp garlic paste

    2 Tbsp oil

    Salt to taste


    For the masala paste:
    1 coconut, grated

    2 whole red chillies

    3 garlic pods

    1 tsp cumin seeds

    1 Tbsp roasted coriander seeds

    2 green chillies

    1/2 cup coriander leaves, chopped

    2 Tbsp malwani masala


    For the malwani masala:

    12 red chillies

    2 tsp whole coriander seeds

    4-5 cloves

    1/2 tsp peppercorns

    1/2 tsp cumin seeds

    1/2 tsp shahi jeera seeds

    4-5 green cardamoms

    2-3 black cardamoms

    1/2 cup dry coconut, grated

    1 tsp poppy seeds (khuskhus)


For the malwani masala:

Grind all the Malwani masala ingredients and keep it aside.

For the masala paste:

In a pan roast the grated coconut and whole red chillies. Grind this roasted mixture with the garlic pods, cumin seeds, roasted coriander seeds and water.

Now add green chillies, chopped coriander, malwani masala and a little more water. Grind it again into a coarse masala paste.

For the chicken:
Heat the oil in a pan, add ginger and garlic paste, chopped onions and cook for a while. 

When the onions turn translucent, add turmeric, salt and cook for a few minutes.

Add the chicken to the pan, mix it well and then add the masala paste.

Cook for 15-20 minutes or till the chicken is done and well coated in the masala.

Serve hot.

No comments: