Chicken Dry Fry (Sukka Chicken)

Recipe by
Total Time:
60 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

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  • Chicken – 1000 grams
  • Chilly Powder- 2 tsp
  • Turmeric Powder – ½ tsp
  • Black Pepper Powder – 1 tsp
  • Garam Masala Powder – ½ tsp
  • Ginger-Garlic Paste – 2t bsp
  • Salt to taste
  • Water – 1 cup (250 ml)
  • Oil – 5 tbsp
  • Homemade Yogurt (Curd) 2 tsp
  • Ripe Tomatoes – 2
  • Brown Onion – 1 large
  • Curry leaves – 1 sprig

How to Make Chicken Dry Fry (Sukka Chicken)

  • Mix all powders with ginger garlic paste in curd to a smooth consistency.
  • Add the chicken pieces, cover with foil and marinate for 2 hours, in the fridge.
  • Take a thick bottomed pan, add oil. To the heated oil add onion and curry leaves. Add salt.
  • Sauté the onions for 10 mins. till they turn golden brown.
  • Add tomatoes and the marinated chicken.
  • Add water, cover and cook on low flame for 35-40 minutes. Stir occasionally. Slow roasting is a nice way to keep the chicken tender and moist.
  • Do not add too much water, or it will take long to dry up and will make the chicken too soft.
  • Serve hot garnished with finely sliced onions to go along-with naan, roomali roti or rice.