Sukoo Chicken (Dry Chicken)
Serves 6
Ingredients
Method
1 kg. Chicken Pieces(Bone In)
2 tsp. Ginger, Garlic, Chilli Pulp
¾ tsp. Chilli Powder
¾ tsp. Cumin Powder (Ground)
¾ tsp. Coriander Powder (ground)
½ tsp. Turmeric
1 tsp. Cumin Seeds
75 g. Butter
15 g. Coriander (Fresh, Roughly Chopped)
1 Lemon
Make slits in the chicken pieces. Place the chicken in a large bowl, add all the marinade spices and mix well.
Cover and refrigerate for at least 3 hours (overnight would be best).
When ready to cook, melt the butter in a large frying pan. Add the chicken, gently fry for 5 mins turning until all sides are sealed. Cover and allow to cook for 20 mins.
Occasionally turning during this time to ensure it does not stick and burn.
Once cooked take the lid off and allow to any liquid present to evaporate off.
Serve garnished with fresh green coriander, and slices of fresh lemon, so that people can squeeze their own juice on as they like.