Across southindia there are different names for the same dish but kozhi sukka or kozhi milagu sukka is what we call it at home, we normally prepare this chicken sukka as side dish for biryani, rasam rice and southindian meals.
Recipe Video for Kozhi Milagu Sukka (Chicken Pepper Fry)
Chicken Milagu Sukka Ingredients:
500 Grams Chicken Curry Cut (with bones)
1 1/2 Cups Finely Chopped Onions
1 1/2 Cups Finely Chopped Tomatoes
(I used 2 Bangalore/Roma tomatoes and 1 Natti/Farm Tomato in this recipe)
10 to 15 Garlic Cloves
1 1/2 Inch Ginger
6 Green Chilies
4 Dried Red Chilies
5 Sprigs Coriander Leaves Finely Chopped
5 Sprigs Mint Finely Chopped
3 Sprigs Curry Leaves
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala
1 1/2 Tbsp Coriander Power
1 + 1 Inch Pieces Cinnamon
1 Black Cardamom
1/4 Tsp Sauf
1/4 Tsp Cumin
4 to 5 Cloves
4 Green Cardamom
1/2 Tsp Peppercorns
1 Star Anise
1 Small Piece Mace
1 Marati Moggu
Oil as required
Salt as per taste...
Heat a wok with 2 tbsp oil on medium flame.
Reserve 1 inch cinnamon and 2 cloves to add later while preparing curry.
Add all the whole spices to the oil and allow to sputter.
Add ginger, garlic, half the amount of onion, half the amount of tomato, 2 dried red chilies, mint, half the amount coriander leaves, half the amount of curry leaves and fry all the ingredients until the raw flavor reduces and oil surfaces on the sides switch of the flame allow the fried ingredients to cool.
Drain the ingredients from oil and add it to a mixer jar and grind to form a paste we can use 1/4 cup water to grind the ingredients to a paste.
We will use the same oil which we fried the masala to prepare the curry.
Prepare Curry:
Heat the spice oil in a wok with 3 tbsp ghee on medium flame.
Add the cinnamon and cloves allow to sputter.
Add the reserved dried red chilies, curry leaves, coriander, onion, tomato, and green chilies.
Add the chicken to the onion masala, along with chilly powder, coriander powder, turmeric powder and fry till the raw flavor reduces. I fried all the ingredients for 10 minutes on low flame.
Add the masala paste and fry the chicken. Do not waste the masala paste in the mixer jar, add water and dilute it and transfer to the chicken we also need to add 1 cup water to cook the chicken.
Adjust salt as per taste, cover and cook the chicken until tender.
Add garam masala once the chicken has cooked and place on high flame for the gravy to reduce.
We can serve the chicken with gravy or semi dry gravy.
Once the moisture has evaporated from the gravy serve the chicken hot.
Garnish with curry leaves, mint , coriander and lime juice.
Serve this chicken pepper masala with biryani, southindian meals or naans...Enjoy!
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