Kombdi Sukka
Tender chicken pieces cooked in a fragrant, dry masala of roasted coconut and traditional Maharashtrian spices. A rustic and flavorful dish that pairs perfectly with bhakri or chapati.
For 4 servings
Marinate the Chicken
- In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece is well-coated.
- Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Prepare the Sukka Masala
- Heat a pan over low-medium heat. Add the dried grated coconut and dry roast, stirring constantly, for 3-4 minutes until it turns a deep golden brown and aromatic. Remove from the pan and set aside.
- In the same pan, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies for 2-3 minutes until fragrant.
- Allow all roasted ingredients to cool completely.
- Transfer the cooled coconut and spices to a grinder and grind into a coarse powder. This is your sukka masala.
Sauté Aromatics and Chicken
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add the sliced onions and sauté for 8-10 minutes, until they are soft and deep golden brown.
- Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
- Increase the heat to medium-high, add the marinated chicken, and sauté for 5-7 minutes until the chicken is lightly browned and sealed on all sides.
Cook with Masala and Simmer
- Reduce the heat to low. Add the prepared sukka masala, garam masala, and the remaining 0.75 tsp of salt. Stir well for 1-2 minutes to coat the chicken evenly with the spices.
- Pour in 0.5 cup of water, mix everything together, and bring to a gentle simmer.
- Cover the pan and let it cook on low heat for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent it from sticking to the bottom.
- Once the chicken is cooked, remove the lid and cook on medium heat for 2-3 minutes, stirring, until any excess moisture evaporates and the masala clings to the chicken pieces.
Garnish and Serve
- Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves.
- Let the Kombdi Sukka rest for 10 minutes to allow the flavors to deepen.
- Serve hot with bhakri, chapati, or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut to a deep golden brown is key to achieving the authentic nutty and smoky flavor of the dish. Watch it carefully to prevent burning.
- 2Using bone-in chicken adds significant flavor and moisture. If using boneless chicken, reduce the simmering time by 5-7 minutes.
- 3For a richer color and milder heat, use Kashmiri or Byadgi dried red chilies when making the masala.
- 4The final consistency should be dry with the masala coating the chicken. If it's too wet, cook uncovered on high heat for the last few minutes.
- 5This dish tastes even better the next day as the flavors meld and intensify.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of firm paneer (cubed) or 500g of mushrooms (halved or quartered). Add the paneer or mushrooms in the last 10 minutes of cooking to prevent them from overcooking.
Gravy VersionGravy Version
To make a semi-dry gravy, add 1 cup of warm water instead of 0.5 cup in step 4. You can also add 0.25 cup of coconut milk at the end for a creamier texture.
Different MeatDifferent Meat
This recipe works wonderfully with mutton (goat meat) as well. For Mutton Sukka, pressure cook the marinated mutton for 4-5 whistles before adding it to the pan in step 3.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Metabolism-Boosting Spices
The blend of spices like black pepper, cloves, and chilies contains compounds that can help boost metabolism and aid in digestion.
Anti-Inflammatory Properties
Turmeric, a key spice in the marinade, contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
Source of Healthy Fats
The use of dried coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
Frequently asked questions
One serving of Kombdi Sukka contains approximately 350-420 calories, depending on the cut of chicken and the amount of oil used. This estimate is for a serving size of about 195 grams.