Sukha murg (semi dry chicken fry)
Chicken sukha is a dry masala chicken, which goes well with plain rice, any dal, rasam or chapathi (roti) . In the chicken sukha, it is up to you, can add onions or not. I have added onions, but I have cooked with the same ingredients without onions also. As in this dish, frying and roasting is involved I have used oil in between cooking. It is very easy to cook, simple ingredients, spicy and delicious. I have cooked the chicken with bones and boneless, as per my taste. For journeys or picnic, I cook boneless and do not add onions to stay good for longer time. I serve it with lemon rice, tomato rice, curd rice, coconut rice or with simple bread or chapathi (roti) or tortilla wrap for family picnics or a long journey. As it is dry, it is easy to pack also
- Oil – 4 tbsp
- Green cardamom – 2
- Cloves - 2
- Chicken (boneless) – 300 gms
- Onion (small, chopped) – 1
- Chilli powder – 2 tsp
- Ginger and garlic paste – 2 tsp
- Curd – 4 tbsp
- Water – 1/4 to 1/2 cup
- Salt as per taste
- Chop the onions finely and keep it ready.
- Preheat the vessel with 2 tbsp oil, add onions and other ingredients one by one, mix it well.
- Close the lid and cook on medium heat. Stir in between. It forms like a gravy consistency.
- When it starts thickening and drying, add oil, if it requires and keep stirring, as it starts sticking to the vessel.
- In between you can reduce to lower flame, while stirring as it can splutter.
- In the end add chopped coriander leaves and stir it.
- When it is cooked and all the water is absorbed and roasting is done well, switch it off.
- I have cooked the same dish without onions but with same spices.
- It is spicy and goes well with plain rice, any dal, rasam or roti (chapathi).