Sukha Chicken – Dry Chicken with Indian Spices
Hassle free, easy dry chicken recipe marinated in cashew and curd along with spices and cooked with fried onions. Can be served as a starter or in the main course.
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
45minutes 300minutes
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
45minutes 300minutes
Ingredients
For Marination
Fried Onions
  • 2 onionmedium size sliced
  • oil for frying
For Garnishing
Instructions
  1. Soak the cashew for half an hour in water.
  2. Grind cashew in a paste.
  3. In a bowl take cleaned and washed chicken and marinate along with whipped curd, cashew paste, red chilly powder, coriander powder, garam masala, ginger, garlic and salt. Keep the marinated chicken aside for 3-4 hours. If you are marinating for longer, keep the chicken in the fridge.
  4. Take oil in a pan and deep fry the finely sliced onion till golden brown or if you would like to reduce oil consumption you can do this in an air-fryer.
  5. For cooking, heat two tablespoons of oil in a pan, then place the marinated chicken and fried onions.
  6. Cover the pan with a lid and let it cook. Stir every 4-5 minutes. When the chicken is almost cooked remove the lid and continue to roast the chicken in the open pan. Chicken is cooked when the meat starts leaving the bone and is roasted well when oil can be seen on the edges of the pan.
  7. Add whole red chillies and lemon juice and stir for 2-3 minutes.
  8. Before serving garnish with fresh coriander and half a teaspoon of garam masala.
  9. Serve with onion rings as a starter or in main course with paratha.
Recipe Notes

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