Chicken oil is an amazing ingredient that is used in many dishes in India. It is used to make butter, can be used to fry foods, is used in cooking, and is a popular ingredient in Kanjivaram and also in the north of India. The oil is made by pressing the chicken meat, then it is pressed (murgam) to extract the oil. The oil is then put in a container and kept in the sun for a few days to thicken. The oil can be used to fry foods, can be cold pressed and used as a hair oil, and it can also be used as a medicine.
Sukrachana (semi dry chicken fry) is a well known chicken dish in Kerala. Chicken is marinated in a spicy, tangy and slightly sweet gravy and is then grilled or roasted in the oven or skillet. This recipe is also very popular in Muslim households.
There are many different types of dishes which are popularly consumed in a Bengali household. One such popular dish is Sukha murg (semi dry chicken fry), mainly during the festive seasons. Usually the chicken is fried with a mixture of spices and veggies. The main aim of preparing this dish is to make sure that the chicken is cooked with the perfect aroma and taste. Due to the dish being semi-dry, it is usually served with roasted rice.
Sukha chicken is a dry masala chicken that pairs nicely with plain rice, dal, rasam, or chapathi (roti). It is entirely up to you whether or not to include onions in the chicken sukha. I used onions, but I’ve also cooked with the same components without them. I used oil in between cooking since this meal involves frying and roasting. It’s simple to make, with just a few ingredients, and it’s spicy and tasty. I cooked the chicken with and without bones, depending on my preferences. For road trips or picnics, I cook boneless chicken without onions to keep it fresh for longer. For family picnics or long journeys, I serve it with lemon rice, tomato rice, curd rice, coconut rice, or plain bread or chapathi (roti) or tortilla wrap. It’s also simple to pack since it’s dry.
- 4 tbsp. oil
- 2 green cardamoms
- 2 tblsp. cloves
- 300 gms boneless chicken
- 1 sliced onion (small)
- 2 tsp chili powder
- 2 tsp ginger and garlic paste
- 4 tbsp. curd
- 1/4 to 1/2 cup water
- season with salt to taste
- Prepare the onions by finely chopping them and keeping them on hand.
- Preheat the vessel with 2 tbsp oil, then add the onions and other ingredients one at a time, mixing thoroughly after each addition.
- Cook over medium heat with the lid closed. In between, stir. It has a gravy-like consistency.
- When it begins to thicken and dry, add oil as needed and continue to stir when it begins to cling to the pot.
- Reduce the heat to a low setting while stirring in between, since it may sputter.
- Finally, toss in the chopped coriander leaves.
- Switch it off after it’s done cooking and all the water has been absorbed and the roasting has done properly.
- I made a similar meal without the onions but with the same spices.
- It’s spicy and delicious with simple rice, dal, rasam, or roti (chapathi).
- It’s up to you how much longer you want to cook the chicken while you’re frying or roasting it.
- Cooking with or without bones is an option. Here are some photos of the one I made using bone-in chicken.
- The chicken must be boneless and without any gravy.
Ingredients: · Chicken (boneless) – 250 g · Oil – 1 litre · Turmeric powder – 2 tsp · Salt – 1 tsp · Black pepper – 1 tsp · Garam masala – 1 tsp · Cumin powder – 1 tsp · Cumin seeds – 2 tsp · Curry leaves – 3-4 · Coriander (dhaniya) – ½ bunch · Green chilies – 2 · Curry leaves – 3-4 · Cumin seeds – 2 tsp · Peppercorns (kalonji) – 1 tsp · Mustard seeds – 1 tsp · Urad dal (papad) – 1 tsp · Red chili powder –. Read more about chicken sukka fry and let us know what you think.