Chicken Sukka (Chukka) Masala | Chicken Curry Dry | Nattu Kozhi Varuval Recipe


Ready hot chicken chukka (chicken curry dry) served in a white dish with lemon slice by


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Ready hot chicken chukka (chicken curry dry) served in a white dish with lemon slice by

Chicken Sukka Recipe

Chicken sukka is one of the famous and tasty Indian dishes. This semi-dry recipe uses freshly roasted and ground spices. This recipe is easy to make. There are a few different versions of this recipe in different regions. This recipe is the Maharashtrian version, which uses basic spices and tastes superb.
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Indian, Maharashtrian
Servings 4 people


  • 750 gm chicken
  • 1 cup onions sliced
  • ½ cup tomatoes
  • ½ cup finely chopped onions
  • 12-15 garlic cloves
  • 1 inch fresh ginger
  • 15 cashews
  • ½ tsp turmeric powder
  • 2 tbsp curd
  • oil for cooking
  • ½ cup coriander leaves
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 1 black cardamom
  • 5 cloves
  • 3 green cardamoms
  • ½ tsp fennel seeds
  • 1 cinnamon
  • 4-5 byadgi chilies (a.k.a. bedgi chilies)
  • 4 red chilies (spicy ones)
  • ½ cup dry coconut grated


  • For marination, take 750 gm chicken in a mixing bowl. Add ½ tsp turmeric powder, 1 tsp salt, and 2 tbsp curd. Mix everything well with the chicken and let it marinate for at least 30 min.
  • Heat pan on a low flame. Add 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black pepper, 3 green cardamom, and 4-5 cloves. Remove from pan and keep aside. Now, in a pan, add 5 byadgi chilies and 4 red chilies. Roast for a minute and remove from pan.
  • Next, add 15 cashews and roast for 3 min. Remove cashews from pan and add ½ cup dry grated coconut. Roast it until it turns light brown.
  • After all the roasted ingredients cool down, add them in a grinder jar. Grind till everything turns smooth.
  • In a pan, heat 2-3 tbsp oil. Add 1 cup sliced onions and sauté well for 15 min. Then add 1 inch of chopped ginger and 12-15 garlic cloves. Sauté for 4 min. Next, add ½ cup chopped tomatoes and 2 tbsp chopped coriander leaves. Sauté for another 4 min. Once everything becomes soft, remove it from the pan, let it cool down. Once cooled down, transfer it to the blender jar, add 1 tbsp water, and blend till it becomes a smooth paste.
  • Heat 4 tbsp oil in a kadai. Add ½ cup finely chopped onion and sauté for 10 min on medium flame.
  • Transfer the marinated chicken in the kadai and cook well for 15 min on a medium high flame.
  • Next, add the onion and tomato paste. Mix well with the chicken pieces and cook for 7 min. Add roasted ground spices and combine well. Once oil separates from masala, cover the lid and cook on low flame for 20 min or till masala becomes very thick. Keep turning the pieces in between.
  • After removing the lid, add 2 tbsp chopped coriander leaves and mix well chicken. Cook for another 3 min and turn off the flame.
  • Serve hot chicken sukka with chapati or rice.


  • You can add some more spices of your choice.
  • Always roast spices on low heat, so they don’t burn.
  • Some ingredients cook faster than others while roasting; hence I have roasted some ingredients separately instead of roasting them all at once.
  • You can use bone-in chicken or boneless chicken for this recipe. But the bone-in variation will taste better.
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