How to Prepare Award-winning Kombdi Sukka (Dry Chicken Masala)

Hello everyone, I hope you had a good day today. Today I will show you how to make a special dish, how to make the award winning Kambadi Sukkah (Dried Chicken Masala). One of my favorites. As for me, I'll enjoy it a little. This will be very tasty.

When you cook, remember that everyone started somewhere. I don't know anyone who wants to stand up and hold a wooden spoon. There is a lot to learn to become a successful chef and there is always room for improvement. Not only do you start with the basics of cooking, but you also have to start hands-on if you want to learn a new cuisine, such as Chinese, Thai or Indian cooking.

This usually means that there is probably someone in your cooking cycle who can cook better and/or worse than you. Cheer up, because the best have bad days when it comes to cooking. There are many men and women who are ready for different reasons. Some cook for pleasure and for a living, others for the pleasure of cooking. Some cook during emotional turmoil, but others are completely bored. Whether you understand the reasoning behind cooking or how it is prepared, you should always start with the basics.

For starters, not all great food may require actual cooking as a form of organization. Many require the use of a microwave and some require pre-cooking or boiling and reheating. The possibilities are almost limitless once you understand the creative concept that needs to be in place. You may also find that many of these thoughts are so simple that you wonder why you ever thought them. I hope, of course, that some of these thoughts give you the main features of your home.

Many things affect the quality of taste of Kambadi Sukkah (Dry Chicken Masalla), starting from the type of ingredients, then the choice of fresh ingredients, the craftsmanship in how the food is prepared and served. If you want to make a delicious kombdi sukkah (chicken masla) at home, don't worry because if you know the trick, this dish can be used as an extra treat.

Number of servings to prepare Kambadi Sukkah (Chicken Masala) is 8 servings. So make sure that this portion is enough for you and your beloved family.

Also, Kambadi Sukkah (Dry Chicken Masalla) takes about 45 minutes to prepare.

To start with this recipe, we need to prepare some ingredients. You can make Kambadi Sukkah (dehydrated chicken masala) with 33 ingredients and 22 steps. Here's how to prepare it.

#reststyle Kombadi Sukka Masala is basically a dry chicken gravy from Maharashtra that uses some authentic traditional spices including coconut in its preparation. This dish is absolutely delicious and different from the usual chicken curry. It is traditionally enjoyed with vada, a fried bread similar to puri but quite different in texture and taste. This is a dish found in restaurants serving Malvani dishes in Maharashtra! The Malvan region of Maharashtra and Kolhapur is famous for several masalas (spice powders) such as Malvani Masala and Kolhapuri Kanda Lasun Masala. When combined in coconut-based sauces, they add a delicious flavor to any dish, although some sauces should be used individually. These masalas are available in various stores in Maharashtra and also online and recipes are also available online.

Ingredients and spices to prepare Kambadi Sukkah (Dry Chicken Masala):

1. 750 grams of chicken
2. 6 cups finely chopped onions (about 7 onions)
3. 15 cloves of garlic
4. 1 1/2 inches ginger
5. 1/2 teaspoon of turmeric powder
6. 1 1/2 teaspoons Kashmiri red chili powder
7. 3 tablespoons malvani lamb masala
8. 3 teaspoons Kolhapuri Kanda Garlic Masala
9. salty
10. For the marinade:
11. 2 spoons of yogurt
12. 1 tablespoon ginger-garlic paste
13. 1/2 teaspoon of turmeric powder
14. From smoking:
15. 2 spoons of oil
16. 6 pieces
17. 3 cinnamon sticks (2″ each)
18. 6 black pepper
19. 6 green cardamoms
20. 2 spoons of cumin
21. coriander seeds 3 tbsp
22. 2 1/2 cups freshly grated coconut
23. 1 1/4 cups shredded coconut
24. To grill over direct flame:
25. 1 piece desiccated coconut (3-inch piece)
26. Temperature:
27. 4 spoons of oil
28. 3 pieces
29. 4 cinnamon sticks (1″ each)
30. 3 green cardamoms
31. 1 black cardamom
32. 3 black pepper
33. 2 bay leaves

Instructions for preparing Kombdi Sukka (Dry Chicken Masalla).

1. To prepare Kambadi Sukka Masala, first wash the chicken pieces well and drain all the water.
2. Grind the ginger and garlic to a smooth paste and set aside.
3. Cut the chicken into desired size pieces, marinate in quark, turmeric powder and ginger-garlic paste and set aside until later use.
4. Heat a pan and add a tablespoon of oil to fry the coconut.
5. First roast all the spices mentioned in it and keep aside.
6. Add another tablespoon of oil to the same pan and add the fresh coconut.
7. Fry until golden. Add the grated coconut and saute on low to medium heat until it browns better.
8. Turn off the heat and cool the fried ingredients.
9. Meanwhile, grill 3-inch pieces of toasted coconut over direct heat until well browned. Cool and cut into small pieces.
10. Meanwhile, heat a pan and add oil. Add all the spices mentioned to soften.
11. Once it browns, add the finely chopped onion and fry until translucent.
12. At this point, add the rest of the ginger-garlic paste and saute until the onions are browned well.
13. Then add Turmeric Powder, Kashmir Red Chilli Powder, Malvani Mutton Masala and Kolhapuri Kanda Lasun Masala and mix well.
14. If you want to add potatoes, peel and cut them in half with onions and mix well.
15. Add some water and cook covered on medium heat for 10 minutes.
16. Then add the chicken and fry for a few minutes. Cover and cook, stirring occasionally.
17. When we cook the chicken, grate all the spices together with the toasted coconut with a little water.
18. Add the toasted coconut and grate one or two or coarsely as needed. Reserve until next use.
19. When the chicken and potatoes are well cooked, mix them well with the coconut paste.
20. Lower the heat and simmer for a few more minutes until the sauce is almost dry.
21. Turn off the heat and place the chicken sauce in a serving bowl.
22. Garnish with coriander leaves and serve with delicious sukka masala vada kombdi and fresh salad!

Plus, as you gain experience and confidence, you'll find that you can continue to improve regularly and adapt the recipes to your personal preferences. If you like more or less ingredients, or want to make a recipe with less or less heat for flavor, you can make simple adjustments along the way to achieve that goal. In other words, you start preparing your meals on time. And you won't necessarily learn this when it comes to basic cooking skills for beginners, but you'll never know if you don't master these basic cooking skills.

So concludes this unique step-by-step guide to making award-winning Kambadi Sukka (Dry Chicken Masalla). Thanks for reading. I'm sure you can make it at home. Homemade recipes have interesting dishes. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Keep cooking!