Kerala, often called “God’s Own Country,” is famous for its stunning landscapes, vibrant culture, and excellent cuisine. Among its many culinary treasures, Chicken Sukka with Bun Paratha stands out as a beloved street food, known for its spicy and aromatic flavors. This article will guide you through the steps to recreate this delicious dish at home.
Introduction
Chicken Sukka, a flavorful dry chicken dish, is a staple in Kerala’s street food scene. It becomes an irresistible combination when paired with Bun Pabunratha, a soft yet crispy bread. Whether you’re looking to impress dinner guests or enjoy a flavorful meal, Chicken Sukka with Bun Paratha is an excellent choice.
Ingredients
For Bun Paratha:
- 500 grams all-purpose flour (maida)
- 1 egg (optional, for added fluffiness)
- Salt to taste
- 2 teaspoons sugar
- 1 cup milk (at room temperature)
- Water as needed
- 3-4 tablespoons oil
For Chicken Sukka:
- 500 grams of chicken, cut into pieces
- Salt to taste
- 1 teaspoon freshly ground black pepper
- Juice of half a lemon
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Fresh coriander leaves, chopped (for garnish)
Preparation
Bun Paratha
- Sift the all-purpose flour into a large mixing bowl.
- Create a well in the center and add the egg (if using), salt, and sugar.
- Pour in the milk and mix to form a dough, adding water gradually if necessary to achieve a soft and pliable consistency.
- Knead the dough until smooth and elastic.
Incorporate Oil:
- Add 3-4 tablespoons of oil to the dough and continue kneading until the dough becomes silky and non-sticky.
- Cover the dough with a damp cloth and let it rest for at least an hour to ensure softness and flakiness.
Roll and Cook:
- Divide the rested dough into equal portions and roll each portion into a ball.
- Flatten each ball and roll it it out into thin, round parathas.
- Heat a griddle over medium heat and cook each paratha until golden brown and slightly crispy on both sides.
- Keep the cooked parathas warm by covering them with a clean cloth.
Chicken Sukka
Marinate the Chicken:
Mix the chicken pieces with salt, freshly ground black pepper, and lemon juice in a bowl. Let it marinate for at least 30 minutes to enhance the flavor.
Cook the chicken:
- Heat oil in a large pan over medium heat.
- Sauté the finely chopped onion until golden brown.
- Add the ginger-garlic paste and sauté until the raw aroma fades.
- Add the chopped tomatoes and cook until they soften and the oil begins to separate.
- Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute to blend the spices.
Combine and cook:
- Add the marinated chicken to the pan and mix well to coat with the spice mixture.
- Cook on medium heat until the chicken is fully cooked and the masala clings to the pieces, giving it a dry consistency.
- Garnish with freshly chopped coriander leaves.
Serving
Serve the hot, flavorful chicken sukka with freshly made bun parathas. The spicy chicken and the soft, crispy parathas create a delightful culinary experience that will surely please your palate.
Conclusion
Chicken Sukka with Bun Paratha is more than just a meal; it embodies the rich culinary heritage of Kerala. The combination of spicy chicken and delicate parathas offers a taste sensation that reflects the vibrant street food culture of the region. With this recipe, you can bring a piece of Kerala’s culinary magic into your home and enjoy a delicious, satisfying meal.