Chicken Sukka without coconut| Bachelor friendly Recipe| Try this once you'll crave for it#food

Chicken Sukka without coconut is a dry, spicy, and flavorful chicken dish made with aromatic spices, onions, and herbs. Unlike the traditional coastal version, this recipe does not use coconut, allowing the rich flavors of the spices and chicken to shine through. It is perfect as a side dish with rice, chapati, neer dosa, or paratha. Ingredients: 1000 g chicken, cut into pieces 4 tbsp oil 1 tbsp ghee 4 large onions, finely chopped 1 tbsp ginger-garlic paste 2 green chilies, slit or chopped 3 tomato, finely chopped ½ tsp turmeric powder 1 tsp red chili powder 1 tbsp fennel seeds 2 tbsp Chicken sukka masala 1 tsp kasurimethi 1 tsp garam masala 1 lime juice Salt to taste 10–12 curry leaves 2 tbsp coriander leaves, chopped ¼ cup water Method: Sauté onions: Heat oil in a pan. Add onions. Sauté until golden brown. Add aromatics: Add garlic, fennel seeds. Cook for 1–2 minutes until fragrant. Cook tomatoes: Add chopped tomatoes and cook until soft and mushy. Add spices: Add chili powder, chicken sukka masala. Mix well. Add chicken: Marinate the chicken with salt, lime juice, turmeric and ginger garlic paste for 30 mins. Add marinated chicken pieces and coat them well with the masala. Cook: Add ¼ cup water, cover, and cook on medium-low heat for 20–25 minutes, stirring occasionally. Dry roast: Remove the lid and cook until the moisture evaporates and the masala coats the chicken well. Garnish: Sprinkle chopped coriander leaves and mix gently. Serving Suggestion: Serve hot with neer dosa, chapati, paratha, rice, or as a starter.