Chicken Sukka

Dry roast the cinnamon, cloves, black peppercorns, jeera, coriander seeds, poppy seeds, and methi seeds on low heat until fragrant.

Dry roast the Kashmiri red chillies for 3–4 minutes, then set aside.

Dry roast the fresh grated coconut until golden, then set aside.

Add 1 tsp ghee to the pan and roast the garlic and sliced onions until golden brown.

Once everything has cooled slightly, add all the roasted ingredients to a blender along with the tamarind paste, haldi, and a little water, and blend to a thick paste.

Heat 1 tbsp ghee and 1 tbsp oil in a kadhai over medium heat.

Add 150g sliced onions and 1 tbsp ginger garlic paste and cook until golden brown.

Add the chicken and salt and cook on high heat for 5 minutes.

Add the masala paste and a sprig of curry leaves and cook on medium heat for 5 minutes.

Add a splash of hot water, cover, and cook on low heat for 15–20 minutes, stirring occasionally to prevent burning.

If the masala is still wet, remove the lid and cook until it thickens and coats the chicken.

Garnish with fresh coriander and serve.