Chicken Sukha
My last Chicken Sukha recipe was a spicy one. This time, let’s try the non-spicy version, which is equally tasty, juicy, and aromatic as a starter. This dish is smooth in texture, unlike the earlier recipe of spicy Chicken Sukha, which had a coarse texture. We add Tomatoes and Cashew nuts to make the texture smooth and creamy and top it up with Lime juice to make this a game-changer recipe for any meal. High in protein and nutrients, it’s perfect for a body-building meal pre or post-workout.
Prep Time – 20 minutes
Cook Time – 30 minutes
Total Time – 50 minutes
Serves – 2
Ingredients :
Chicken ( curry cut ) – 300 gms
Onion – 1 big size
Tomato – 2
Cashew nut – 10 gms
Ginger – Garlic paste – 1 tbsp
Coriander powder – 1 tsp
Red Chilli powder – 1 tsp
Chicken Masala – 1 tbsp
Salt – to taste
Milk – 50 ml
Oil – 20 ml
Lemon Juice – 1 tbsp
Salted Butter – 3 tbsp
Coriander – for garnish
Method :
1 ) Clean the Chicken and steam it in the Pressure Cooker for approximately 15 minutes ( 3
whistles )
2 ) Grind the Onion, Tomato and Cashew nut and set aside.
3 ) Heat oil and saute the paste till light brown colour or lumps are formed. Add Ginger- Garlic
paste and saute further for 5 minutes on medium flame. Add the dry spices and roast for a few
minutes more.
4 ) Add the chicken pieces and mix well. Add the milk and a little water and mix well. Add the
butter and cover with a lid.
5 ) Cook on a slow flame for approximately 20 minutes or till the chicken gets tender and gravy
gets thick and water evaporates.
6 ) Remove from flame and squeeze lime juice. Serve hot garnished with coriander.