மணக்கும் நெய் சோறு மொறுமொறுப்பான சிக்கன் சுக்கா! NSK Ghee rice 🤌🏻 Chicken Sukka🔥Chef Deena's Kitchen

Ingredients

• 2 kg Seeraga Samba Rice (aged, long grain, rinsed)
• 100 ml Coconut Oil (high‑smoke point, for initial sauté)
• 100 g Unsalted Ghee (clarified butter, adds richness)
• 4 pieces Cinnamon Sticks (Surul Pattai) (light rolled variety, for fragrance)
• 8 pods Green Cardamom Pods (lightly crushed)
• 6 pieces Cloves (whole, for tempering)
• 500 g Onion (thinly sliced)
• 300 g Tomato (thinly sliced, minimal sauté)
• 4 pieces Green Chilies (longitudinally sliced, seeds left for mild heat)
• 15 sprigs Curry Leaves (fresh)
• 100 g Ginger‑Garlic Paste (store‑bought or homemade)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 30 g Fresh Cilantro (Coriander Leaves) (roughly chopped)
• 30 g Fresh Mint Leaves (roughly chopped)
• 20 g Salt (adjust to taste)
• 4 L Water (1:2 rice to water ratio for aged rice)
• 1.5 kg Chicken (bone‑in, cut into pieces) (broiler chicken; can use country chicken)
• 200 g Shallot Paste (finely ground, similar to a smooth coconut base)
• 30 ml Refined Cooking Oil (for chicken fry; neutral flavor)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Cumin Powder (ground)
• 1 tsp Black Pepper Powder (freshly ground)
• 10 g Rock Salt (optional, for chicken seasoning)

Instructions

1. Prepare Aromatics

   Thinly slice onions and tomatoes, slice green chilies lengthwise, chop cilantro and mint, and set aside. Measure all spices and keep them within reach.

   Time: PT15M

2. Temper Whole Spices for Rice

   Heat coconut oil and ghee in the large pot over medium heat. Add cinnamon sticks, cardamom pods, and cloves. Sauté until fragrant, about 1 minute.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onions and Green Chilies

   Add sliced onions and green chilies to the pot. Stir and cook until the onions are about 40% done – they should turn translucent but still retain a slight crunch.

   Time: PT3M

   Temperature: Medium heat

4. Add Curry Leaves and Ginger‑Garlic Paste

   Add curry leaves followed by ginger‑garlic paste. Sauté for 3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: Medium heat

5. Incorporate Yogurt

   Stir in the plain yogurt, mixing quickly to prevent curdling.

   Time: PT1M

6. Add Tomatoes

   Add thinly sliced tomatoes and toss gently for 1 minute. Do not over‑cook; the tomatoes should stay in pieces.

   Time: PT1M

7. Add Fresh Herbs

   Add chopped cilantro and mint, stirring briefly for 30 seconds.

   Time: PT0.5M

8. Season and Add Water

   Season with salt, then pour in 4 L of water (1:2 rice‑to‑water ratio for aged rice). Stir and bring to a rolling boil.

   Time: PT5M

   Temperature: High heat

9. Add Rice and Begin Dum

   Add the rinsed Seeraga Samba rice, gently stir, and let the mixture return to a boil. Then reduce heat to low, cover tightly, and steam (dum) for 20 minutes.

   Time: PT20M

   Temperature: Low heat

10. Temper Whole Spices for Chicken

    While rice is steaming, heat refined oil in the skillet. Add cinnamon sticks, cardamom pods, and cloves. Sauté until fragrant, about 1 minute.

    Time: PT1M

    Temperature: Medium heat

11. Cook Shallot Paste

    Add the shallot paste to the skillet. Sauté for 2 minutes until the raw onion scent disappears and the paste turns light golden.

    Time: PT2M

    Temperature: Medium heat

12. Add Ginger‑Garlic Paste to Chicken Base

    Stir in ginger‑garlic paste and cook for 2 minutes.

    Time: PT2M

    Temperature: Medium heat

13. Add Green Chilies, Cilantro, Tomatoes & Rock Salt

    Add the sliced green chilies, chopped cilantro, sliced tomatoes, and rock salt. Mix for 1 minute.

    Time: PT1M

14. Spice the Masala

    Add turmeric powder, cumin powder, and black pepper powder. Stir continuously for 3 minutes until the spices coat the mixture and the oil begins to separate.

    Time: PT3M

    Temperature: Medium heat

15. Add Chicken Pieces

    Introduce the chicken pieces, coating them well with the masala. Cook for 5 minutes, stirring occasionally, until the chicken changes color.

    Time: PT5M

    Temperature: Medium‑high heat

16. Finish with Yogurt and Simmer

    Stir in the remaining yogurt, mix gently, and let the chicken simmer for 8 minutes until fully cooked and the gravy reaches a semi‑gravy consistency.

    Time: PT8M

    Temperature: Low heat

17. Rest and Serve

    Turn off the heat. Let the rice sit covered for 2 minutes, then fluff with a fork. Plate the ghee rice alongside the Nellai chicken sukka. Garnish with a few fresh cilantro leaves.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g