Ingredients

• 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.