மணக்கும் நெய் சோறு மொறுமொறுப்பான சிக்கன் சுக்கா! Nsk Ghee rice 🏻 Chicken Sukka Chef Deena's Kitchen
மணக்கும் நெய் சோறு மொறுமொறுப்பான சிக்கன் சுக்கா! NSK Ghee rice 🤌🏻 Chicken Sukka🔥Chef Deena's Kitchen is a medium Indian recipe that serves 10. 500 calories per serving. Recipe by Chef Deena’s Kitchen on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 25 min
Cost: $47.79 total, $4.78 per serving
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
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
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
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
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
Incorporate Yogurt
Stir in the plain yogurt, mixing quickly to prevent curdling.
Time: PT1M
Add Tomatoes
Add thinly sliced tomatoes and toss gently for 1 minute. Do not over‑cook; the tomatoes should stay in pieces.
Time: PT1M
Add Fresh Herbs
Add chopped cilantro and mint, stirring briefly for 30 seconds.
Time: PT0.5M
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
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
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
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
Add Ginger‑Garlic Paste to Chicken Base
Stir in ginger‑garlic paste and cook for 2 minutes.
Time: PT2M
Temperature: Medium heat
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
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
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
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
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
Dietary info: Gluten‑Free, Contains Meat, High‑Protein
Allergens: Dairy (ghee, yogurt), None other
Ingredient Substitutions
- Instead of Seeraga Samba Rice: Basmati Rice, Sona Masoori
- Instead of Coconut Oil: Vegetable Oil, Canola Oil
- Instead of Unsalted Ghee: Butter, Clarified Butter
- Instead of Cinnamon Sticks (Surul Pattai): Cinnamon Stick
- Instead of Green Cardamom Pods: Cardamom Powder (1/4 tsp)
- Instead of Cloves: Clove Powder (1/8 tsp)
- Instead of Onion: Shallots
- Instead of Tomato: Tomato puree (1/2 cup)
- Instead of Green Chilies: Jalapeño (1)
- Instead of Curry Leaves: Bay Leaf (1)
- Instead of Ginger‑Garlic Paste: Fresh ginger (1 tbsp) + minced garlic (1 tbsp)
- Instead of Plain Yogurt: Greek yogurt (same amount)
- Instead of Fresh Cilantro (Coriander Leaves): Cilantro stems
- Instead of Fresh Mint Leaves: Basil (small amount)
- Instead of Salt: Rock Salt
- Instead of Chicken (bone‑in, cut into pieces): Turkey pieces
- Instead of Shallot Paste: Finely minced onions (250 g)
- Instead of Refined Cooking Oil: Sunflower Oil, Canola Oil
- Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
- Instead of Cumin Powder: Cumin seeds (1 tsp, toasted)
- Instead of Black Pepper Powder: White pepper powder
- Instead of Rock Salt: Regular salt
Equipment Needed
- Large Heavy‑Bottomed Pot
- Wide Skillet or Kadai
- Wooden Spoon
- Ladle
- Knife
- Cutting Board
- Measuring Cups / Scale
- Small Bowl
Critical Steps — Do Not Skip
- Maintain a 1:2 rice‑to‑water ratio for aged Seeraga Samba rice.
- Cook onions only to 40% translucency to keep rice grains separate.
- Add yogurt to the chicken masala only after the spices have developed color.
- Perform the dum (slow‑steaming) for exactly 20 minutes without lifting the lid.
- Ensure chicken reaches internal temperature of 165°F (74°C).
Chef Tips from the Video
- Use Surul Pattai (rolled) cinnamon for a subtle fragrance without aftertaste.
- Seeraga Samba rice gives a distinct aroma that outshines basmati in this preparation.
- Add the yogurt at the end to keep the gravy from turning overly dark.
- For extra heat, slit an additional green chili and add it with the ginger‑garlic paste.
Troubleshooting
Rice turns mushy.
Use the correct 1:2 water ratio for aged rice and avoid over‑soaking. Reduce water by 10% if the rice is very old.
Rice grains remain hard.
Increase cooking time during the dum by 5‑7 minutes or add a few extra tablespoons of water.
Chicken is dry.
Do not over‑cook; simmer only until the chicken is just done. Add a little extra yogurt or water if the gravy dries out.
Gravy is too thick.
Stir in warm water a tablespoon at a time until desired consistency is reached.
Onions become too brown.
Cook only to 40% translucency; lower heat and watch closely.
Storage
Refrigerator: Store rice and chicken separately in airtight containers for up to 3 days.
Freezer: Freeze chicken sukka in a freezer‑safe container for up to 1 month; reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the rice up to the dum stage, keep covered and warm for up to 30 minutes.
- Chicken sukka can be made a day ahead; reheat gently on low heat, adding a splash of water if needed.
Frequently Asked Questions
What is the cultural significance and history of Ghee Rice with Nellai Chicken Sukka in Tamil Nadu cuisine?
Ghee Rice (Ven Pongal style) and Nellai Chicken Sukka are staple dishes in Tamil Nadu, especially for weddings and festive gatherings. The rice, cooked with ghee and coconut oil, showcases the region's love for aromatic, buttery grains, while the chicken sukka reflects the coastal Nellai (Tirunelveli) tradition of semi‑gravy pepper fry that balances spice and tanginess.
What are the traditional regional variations of Nellai Chicken Sukka in Tamil Nadu?
In coastal districts like Tirunelveli, the chicken is cooked with a thick shallot‑tomato paste and finished with yogurt, giving a semi‑gravy texture. In inland areas, the same dish may be drier (varuval) with more black pepper and less yogurt. Some versions add tamarind for extra sourness.
How is Ghee Rice traditionally served in Tamil Nadu households?
Ghee Rice is typically served hot in a large serving bowl, garnished with fresh cilantro and mint, and accompanied by side dishes such as dal, chicken kurma, or the Nellai Chicken Sukka. It is often presented on banana leaves during festivals for added aroma.
During which occasions is Ghee Rice with Nellai Chicken Sukka traditionally prepared in Tamil culture?
The pairing is popular at weddings, temple festivals, and large family celebrations in Tamil Nadu. Its rich flavor and relatively quick preparation make it a favorite for banquet‑style meals where both rice and a protein are needed.
What makes Ghee Rice with Nellai Chicken Sukka special in South Indian cuisine?
The dish combines the buttery, aromatic profile of ghee‑infused rice with a mildly spiced, semi‑gravy chicken that absorbs the flavors of shallots, tomatoes, and yogurt. The balance of richness, fragrance, and gentle heat sets it apart from heavier biryanis or dry chicken varuvals.
What are the most common mistakes to avoid when making Ghee Rice with Nellai Chicken Sukka?
Common errors include using too much water for the rice, over‑cooking the onions, adding yogurt too early (which darkens the gravy), and lifting the pot during the dum process. Following the precise water ratio and timing prevents mushy rice and ensures the chicken stays juicy.
Why does this recipe add yogurt after the chicken has been browned instead of at the beginning?
Adding yogurt later prevents the gravy from turning an overly dark color and avoids curdling. The early browning of spices and chicken creates depth of flavor, and the yogurt then gently loosens the masala without compromising its hue.
Can I make Ghee Rice with Nellai Chicken Sukka ahead of time and how should I store it?
Yes. Cook the rice up to the dum stage, keep it covered and warm for up to 30 minutes, then refrigerate in an airtight container for up to 3 days. The chicken sukka can be refrigerated for 3 days or frozen for a month; reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the rice is done?
The grains should be separate, glossy, and each grain should retain its shape without being mushy. The rice should have a subtle golden hue from the ghee and spices, and a faint fragrance of cinnamon, cardamom, and cloves.
How do I know when the Nellai Chicken Sukka is fully cooked?
The chicken should be tender and reach an internal temperature of 165°F (74°C). The gravy will have a semi‑gravy consistency, with oil slightly separating on the surface, and the color should be a deep, but not overly dark, reddish‑brown.
What does the YouTube channel Chef Deena’s Kitchen specialize in?
Chef Deena’s Kitchen focuses on authentic South Indian home cooking, showcasing traditional recipes from Tamil Nadu with clear step‑by‑step instructions, cultural context, and tips for both everyday meals and special occasions.
How does the YouTube channel Chef Deena’s Kitchen's approach to Tamil cuisine differ from other Indian cooking channels?
Chef Deena’s Kitchen emphasizes regional authenticity, using specific local ingredients like Seeraga Samba rice and Surul Pattai cinnamon, and provides detailed explanations of technique, water ratios, and cultural background, whereas many other channels generalize South Indian recipes or use more generic ingredients.
Last updated: August 19, 2026
