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Before you jump to Kombdi Sukka (Dry Chicken Masala) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to kombdi sukka (dry chicken masala) recipe. To make kombdi sukka (dry chicken masala) you need 33 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to cook Kombdi Sukka (Dry Chicken Masala):

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

Steps 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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