Chicken Sukka

Chicken Sukka - Anagha Kulkarni‎

 1/2 kg chicken, apply ginger-garlic paste, salt, chilli powder, turmeric powder & keep in the fridge for 4-5 hours. Dry roast dry grated coconut, green & black cardamom, shahi jeera, black pappercorns, sesame & poppy seeds, red chillies, cinnamon, cloves. After cooling grind it. * In a pan on a medium flame, add olive oil, add thinly sliced onions, fry for a while add ginger-garlic paste, add chicken pieces, add ground masala and fry for sometime. Add some water and let the chicken cook. Now add salt, some kolhapuri masala, and fry till almost dry. Garnish with coriendar leaves