Sogadu Sukka Chicken Recipe

Prepare and marinate chicken

Wash chicken pieces and pat dry. In a large bowl combine salt (1.5 tsp), turmeric, ginger paste, garlic paste and lime juice. Rub the mixture thoroughly over the chicken pieces, ensuring it gets into joints. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

Dry roast whole spices

Heat a small skillet over medium heat. Add dried red chilies, coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, green cardamom and cinnamon. Dry-roast, tossing frequently, for 2–3 minutes until aromatic and the chilies darken slightly. Remove from heat and let cool.

Fry aromatics

In the same skillet add 1 tablespoon oil over medium heat. Add sliced shallots and a handful (about half) of the curry leaves. Fry, stirring, until the shallots turn golden brown and caramelized, about 6–8 minutes. Add the grated coconut in the last 2 minutes and toast lightly until fragrant. Remove and cool.

Grind the masala

Combine the cooled roasted spices and the fried shallot-coconut mixture in a spice grinder or blender. Add tamarind paste and 1 tsp salt. Grind to a coarse-to-smooth paste using 1–2 tablespoons of water as needed. Set the sogadu sukka masala aside.

Tempering

Heat a heavy-bottomed skillet or kadai over medium heat. Add remaining 2 tablespoons oil. When hot, add mustard seeds and let them crackle. Add urad dal and fry until it turns light golden. Add the curry leaf sprig and slit green chilies; sauté for 20–30 seconds.

Brown the marinated chicken

Add the marinated chicken pieces to the skillet. Increase heat to medium-high and sear the chicken on all sides for 6–8 minutes, turning so pieces get a nice browned color but are not fully cooked through.

Cook with Sogadu Sukka masala

Reduce heat to medium. Add the prepared sogadu sukka masala paste to the skillet, spreading it around and coating each piece of chicken. Stir gently to combine. Pour 1/4 cup water to loosen the masala if needed and to create a bit of steam for cooking. Cover the pan with a lid and simmer for 12–15 minutes, stirring once halfway, until chicken is cooked through (internal temperature 75°C/165°F) and masala clings to the meat.

Finish

Remove the lid, increase heat to medium-high for 1–2 minutes to evaporate excess moisture and allow the masala to become dry and 'sukka' (coated). Taste and adjust salt if needed. Turn off heat and garnish with chopped coriander leaves and the remaining fried curry leaves.

Rest & serve

Let the chicken rest for 5 minutes so flavours settle. Serve hot as an appetizer or starter alongside lemon wedges and sliced onions.