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Maharashtrian Chicken Sukka: Spicy Dry Chicken

Maharashtrian Chicken Sukka with step-by-step photos and a video-style recipe. Chicken sukka is a semi-dry chicken curry from Maharashtra, India, known for its bold, roasted spice flavors and slightly tangy finish. I first tasted this dish at a friend’s home where it was served with bhakri (rice-flour flatbread) and varan-bhat (dal and steamed rice). The dish is mildly spicy, richly aromatic, and pairs wonderfully with flatbreads or steamed rice.

close-up of maharashtrian chicken sukka served in a bowl.

About this chicken sukka recipe

This version of chicken sukka uses a homemade sukka masala made from roasted whole spices, dried chilies, coconut and sesame. You do not need any store-bought masala for authentic flavor. The method is simple: marinate the chicken briefly, prepare the roasted sukka masala, then slow-cook the chicken on low heat so it absorbs all the spice and aromatics. The result is a semi-dry curry with concentrated flavor that works as a main or a hearty side.

If you cannot source all the whole spices, you can substitute a good-quality chicken masala powder, but roasting and grinding the fresh ingredients will give a deeper, fresher flavor.

You may also like other popular chicken recipes:

  1. Chicken 65
  2. Chili Chicken
  3. Chicken Tikka Masala
  4. Quick Chicken Biryani (pressure cooker)
  5. Hyderabadi Chicken Dum Biryani
  6. Chicken Ghee Roast

Ingredients Notes

  • Chicken – Use bone-in chicken for more flavor, or boneless pieces if you prefer. Cut into medium-sized pieces for even cooking.
  • Dried red chilies – Byadagi chilies are ideal for mild heat and bright color, but you can use Kashmiri chilies or any dried red chilies. Adjust quantity to match your heat preference.
  • Curd / Yogurt – Use fresh curd. If your yogurt is very sour, skip lemon juice in the marinade to avoid excess tanginess.
  • Poppy seeds – Optional. If unavailable, you can omit them without affecting the overall character of the dish.

How to make Maharashtrian Chicken Sukka (step by step)

Marinate the chicken

  1. Combine 500 g chicken (cut into pieces), 1 tbsp ginger–garlic paste, 2 tbsp curd, 1 tbsp lemon juice, salt, 1/4 tsp turmeric and 1 tsp Byadagi or Kashmiri red chili powder. Mix well, cover and set aside for 30 minutes.
step by step image collage of roasting the whole spices to make sukka masala

Prepare the sukka masala

  1. Heat 2 teaspoons oil in a heavy-bottomed pan over medium heat.
  2. Sauté one sliced onion until translucent, then add five garlic cloves and cook until the onion turns golden.
  3. Add 1/4 cup desiccated coconut; roast until lightly golden.
  4. Add 1 tsp white sesame seeds and 1 tsp poppy seeds; fry for about two minutes, then transfer to a plate.
  5. In the same pan roast 1 tbsp coriander seeds, 1/2 tsp fennel seeds, 1/2 tsp cumin and 1/4 tsp fenugreek seeds until aromatic; transfer to the plate.
  6. Dry-roast about 10 Byadagi red chilies until they puff and become crisp; add to the plate.
  7. Add 1 tsp oil and roast whole spices — 4 cloves, 10 black peppercorns, 1 blade mace, 1-inch cinnamon, 2 green cardamoms, 1 black cardamom and a small piece of nutmeg — for a minute; combine with the other roasted ingredients and let cool.
  8. Grind all toasted ingredients with 1/4 tsp turmeric powder to a fine powder without adding water. This is your sukka masala.
step by step image collage of making sukka masala powder

Make the chicken sukka

  1. Heat 2 tbsp oil in a deep pan over low-medium heat. Add 2 bay leaves and 2 dried red chilies and fry briefly.
  2. Add two chopped onions and fry on high heat until golden brown.
  3. Add one chopped tomato and cook until soft and pulpy.
  4. Add the marinated chicken and fry for about five minutes.
  5. Add about half of the prepared sukka masala and mix thoroughly.
  6. Sauté until the oil starts to separate from the masala.
  7. Add 1/4 cup water and taste for salt (remember salt was added to the marinade). Adjust seasoning as needed.
  8. Cover and cook 15 minutes or until the chicken is cooked through, stirring occasionally. Add only 1–2 tbsp water if necessary; do not make the curry watery.
  9. Once cooked, taste and adjust spices; add more sukka masala for extra heat if desired.
  10. Finish with 2 tsp lemon juice and a handful of chopped coriander leaves. Cook uncovered for 5 minutes to evaporate excess moisture.
  11. Serve hot with bhakri, chapati or steamed rice.
step by step image collage of making the chicken sukka

Tips to make perfect Chicken Sukka

  1. Marinate the chicken to keep it tender and juicy.
  2. Roast ingredients gently on low to medium heat so they release oils and flavor without burning.
  3. Limit the water — this is a semi-dry curry, so add only a small amount of water while cooking.
  4. Stir occasionally while covered to prevent spices from sticking or burning.
  5. Adjust the amount of sukka masala to control heat and depth of flavor. You can store leftover masala in an airtight container in the freezer for up to a month.
  6. Traditionally, ghee (clarified butter) is used instead of oil for richer aroma.
  7. If you can source it, add kanda-lasun masala to enhance flavor and color; it is optional but authentic when available.

Other Maharashtrian Recipes You Might Like

  • Maharashtrian sabudana khichdi
  • Puran Poli
  • Maharashtrian rava ladoo
  • Maharashtrian prawn curry (Kolambi rassa)
  • Sabudana vada
  • Sabudana thalipeeth

If you try this recipe, please leave a comment and a review below.

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Chicken Sukka Recipe

chicken sukka served in a bowl.

Maharashtrian Chicken Sukka

A semi-dry, aromatic chicken curry prepared with roasted sukka masala — perfect with bhakri, chapati or rice.
Course: Main
Cuisine: Indian, Maharashtrian
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 410 kcal
Author: Preeti Nayak

Equipment

  • Heavy-bottomed pan or wok

Ingredients

To marinate the chicken

  • 500 gram chicken, cut into pieces
  • 1 tbsp ginger–garlic paste
  • 2 tbsp curd / yogurt
  • 1 tbsp lemon juice
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 1 tsp Byadagi or Kashmiri red chili powder (adjust to taste)

For the sukka masala

  • 2 tsp oil
  • 1 onion, sliced
  • 5 garlic cloves
  • 1/4 cup desiccated coconut
  • 1 tsp white sesame seeds
  • 1 tsp poppy seeds (optional)
  • 1 tbsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 10 Byadagi red chilies (or as needed)
  • 1/4 tsp turmeric powder

Whole spices

  • 4 cloves
  • 10 black peppercorns
  • 1 blade mace
  • 1-inch cinnamon
  • 2 green cardamoms
  • 1 black cardamom
  • Small piece of nutmeg

Other ingredients

  • 2 bay leaves
  • 2 dried red chilies (optional)
  • 2 onions, chopped
  • 1 tomato, chopped
  • Salt to taste
  • Coriander leaves for garnish
  • 2 tsp lemon juice (final)

Instructions

Marinate the chicken

  1. Mix chicken with ginger–garlic paste, curd, lemon juice, salt, turmeric and chili powder. Cover and rest for 30 minutes.

Prepare the sukka masala

  1. Heat oil in a pan and sauté onion until translucent. Add garlic and cook until golden.
  2. Stir in desiccated coconut and roast until light golden. Add sesame and poppy seeds and cook briefly; transfer to a plate.
  3. Roast coriander, cumin, fennel and fenugreek seeds until aromatic and add to the plate. Dry-roast the dried red chilies separately until crisp, then add to the plate.
  4. Roast the whole spices for a minute with a little oil, combine with other roasted ingredients and cool completely.
  5. Grind the cooled roasted mix with turmeric to a fine powder — your sukka masala is ready.

Cook the chicken sukka

  1. Heat 2 tbsp oil in a deep pan. Fry bay leaves and dried chilies briefly.
  2. Add chopped onions and fry on high heat until golden. Add tomatoes and cook until pulpy.
  3. Add marinated chicken and fry for 5 minutes. Add half the sukka masala and mix well.
  4. Sauté until oil separates, then add 1/4 cup water and check salt. Cover and simmer 15 minutes, stirring occasionally. Add 1–2 tbsp water only if necessary.
  5. Adjust seasoning and spice, add lemon juice and coriander, cook uncovered for 5 minutes, then remove from heat.
  6. Serve hot with bhakri, chapati or rice.

Notes

  1. Marinating improves texture and flavor.
  2. Roast spices gently to avoid burning and to extract oils.
  3. Keep the curry semi-dry by restricting added water.
  4. Store any leftover sukka masala in an airtight container in the freezer for up to a month.
  5. For richer aroma, use ghee instead of oil when available.

Nutrition

Calories: 410 kcal

Nutrition information is an approximation.