Chicken Sukka- Dry version

I only started to cook chicken once I moved away from my home. My mom never even touched the chicken though she is quiet comfortable making goat, fish, etc... The problem is: in her olden days the broiler chicken (commercially grown for meat) was not available, so people has to grow their own chicks and slaughtered for the meal. That involves plenty of works and purely some guts to do such a cruel thing. My granny never dared to cook the chicken and her whole family simply hated it!

I got to tell you, when I first experienced how to dismember the whole chicken. I felt horrified! The bird slipped many times from the cutting board to the sink. I fetched and literally battled to remove the skin, wondered which part to cut first, etc... I ended up not buying the whole chicken, thanks, for all the clean, fat and skin free option available in super market!

 Chicken is the only meat ,we all eat without fuss in my house. Sukka is referred to dry version and require to slow roasting method with plenty of oil in wide pan. One of my friend does an excellent dry chicken and I found her recipe is quiet simple to recreate. Enjoy as an appetizer or as a side dish for a rasam rice.

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Ingredients:

Drumsticks/ or any chicken meat (white or dark): 5 to 6 - skin removed and slightly slashed in thighs with sharp knife

Onion: one big -minced finely

Tomato: one big- minced finely

ginger-garlic paste: 1 tsp

Fennel seeds:  1 tsp

Garam masala: 1 tsp

Turmeric: 1/2 tsp

Red chilli powder: 1 to 2 tsp (according ur spice level)

Coriander powder: 2 tsp

Curry leaves: few

Besan flour: a 1 to 2 tbsp ( thickening agent)

Salt: per taste

Garnish: Cilantro leaves

Method:

Wash the chicken and slash in thighs with a sharp knife. Will help to cook fast and soak the spice in meat.

In a wide pan, add a tbsp of oil, fry the onion until translucent. Add the tomatoes & curry leaves and cook until they turn soft and mushy. Now sauté the  ginger garlic paste for a minute.

Add the chicken pieces and the masala powder (turmeric, chilli powder and coriander powder). Adjust the salt and add 1/2 cup of water and cover the pan with lid.

The chicken should be done in 15 minutes (Only in US). Remove the lid when the chicken is cooked and let the gravy reduce little bit.

Sprinkle the garam masala and besan flour, the little amount of gravy will thicken quickly and keep stirring the chicken, it will take less than 5 minutes to dry! When the oil starts to ooze out, you can switch off the stove.

Garnish with fresh cilantro leaves and serve with rasam rice or do a wrap with a  roti.