Kombdi Sukka (Dry Chicken Masala)

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Kombdi Sukka (Dry Chicken Masala). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Kombdi Sukka (Dry Chicken Masala) is one of the most well liked of current trending meals in the world. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. Kombdi Sukka (Dry Chicken Masala) is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Kombdi Sukka (Dry Chicken Masala), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kombdi Sukka (Dry Chicken Masala) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kombdi Sukka (Dry Chicken Masala) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kombdi Sukka (Dry Chicken Masala) estimated approx 45 min.

To get started with this recipe, we have to prepare a few ingredients. You can have Kombdi Sukka (Dry Chicken Masala) using 33 ingredients and 22 steps. Here is how you cook it.

#reststyle
Kombadi Sukka Masala is basically a dry chicken gravy from Maharashtra where some authentic, traditional spices are used in it’s preparation alongwith coconuts. This dish tastes absolutely delicious and different from the regular chicken curry. Traditionally it is relished with vade, a type of fried flatbread similar to puri but quite different from it in texture as well as taste. This is a dish found generally in restaurants serving Malvani food in Maharashtra!
The Malvan region and Kolhapur in Maharashtra are famous for some of their masalas (spice powders) such as the Malvani Masala and the Kolhapuri Kanda Lasun Masala. When combined together in coconut based gravies, they impart a delicious flavour to any dish, though in some gravies they have to be used individually. These masalas are available in various stores in Maharashtra and online too and the recipes for the same too are available on the net.

Ingredients and spices that need to be Make ready to make Kombdi Sukka (Dry Chicken Masala):

1. 750 gm Chicken
2. 6 cups Finely Chopped Onions (7 Onions approximately)
3. 15 Garlic Cloves
4. 1 1/2 inch Ginger
5. 1/2 tsp Turmeric powder
6. 1 1/2 tsp Kashmiri Red Chilli Powder
7. 3 tsp Malvani Mutton Masala
8. 3 tsp Kolhapuri Kanda Lasun Masala
9. To Taste Salt
10. For the Marinade :
11. 2 tbs Curds
12. 1 tbs Ginger Garlic paste
13. 1/2 tsp Turmeric powder
14. For Roasting :
15. 2 tbs Oil
16. 6 Cloves
17. 3 sticks Cinnamon (2″ each)
18. 6 Black Peppercorns
19. 6 Green Cardamoms
20. 2 tsp Cumin seeds
21. 3 tbs Coriander seeds
22. 2 1/2 cups Fresh Grated Coconut
23. 1 1/4 cup Dry Grated Coconut
24. For Roasting On Direct Flame :
25. 1 piece Dry coconut (3″ piece)
26. For Tempering :
27. 4 tbs Oil
28. 3 Cloves
29. 4 sticks Cinnamon (1″ each)
30. 3 Green Cardamoms
31. 1 Black Cardamom
32. 3 Black Peppercorns
33. 2 Bay Leaves

Steps to make to make Kombdi Sukka (Dry Chicken Masala)

1. To make Kombdi Sukka Masala, first rinse the chicken pieces thoroughly and drain out all the water.
2. Grind the ginger and garlic into a smooth paste and set aside.
3. Cut the chicken into desired sized pieces and marinate them with curds, turmeric powder and ginger garlic paste and set aside till further use.
4. Heat a kadhai for roasting the coconut and add a tablespoon of oil to it.
5. First roast the mentioned whole spices in it and set aside.
6. In the same kadhai, add another tablespoon of oil and add the fresh grated coconut.
7. Roast till it is slightly browned. Add to it the dry grated coconut and roast further on low to medium flame till it is well browned.
8. Switch off the flame and cool down all the roasted ingredients.
9. At the same time, roast the 3" dry coconut piece on direct flame till it is well burnt. Cool and cut into small pieces.
10. In the meantime, heat a kadhai and add oil to it. Add all the whole spices mentioned for tempering.
11. As soon as they splutter, add the finely chopped onions and saute till translucent.
12. At this stage, add the remaining ginger garlic paste and saute further till the onions are well browned.
13. Next, add the turmeric powder, kashmiri red chilli powder, malvani mutton masala and kolhapuri kanda lasun masala and mix well.
14. If you desire to add potatoes, peel and halve them and add to the onions and mix well.
15. Add some water and cover and cook on medium heat for about 10 minutes.
16. Next, add the chicken and saute for a few minutes. Cover and cook, stirring occasionally.
17. Whislt the chicken is cooking, grind first the roasted whole spices alongwith the chopped roasted dry coconut piece, using a little water.
18. Add to it the roasted coconut and grind coarsely giving just a pulse or two or as required. Keep it aside till further use.
19. When the chicken and potatoes are well cooked, add the ground coconut paste and mix well.
20. Reduce the flame and simmer further for a few more minutes till the gravy is almost dry.
21. Switch off the flame and transfer the chicken gravy to a serving bowl.
22. Garnish with coriander leaves and serve the delicious Kombdi Sukka Masala with Vade and some fresh salad!

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Kombdi Sukka (Dry Chicken Masala). Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!