Surinder’s Chicken Sukha

Here is a great recipe for a dry chicken curry – called “chicken sukha”. The texture of this curry is wonderful and it goes really well with rice or rotis.


Surinder’s Chicken Sukha

Serves 6Print This Recipe


2 ½ lbs. boneless chicken thighs, chopped

2 tbsp. mustard oil (or use any oil you prefer)

4 heaped tbsp. garlic and ginger minced together

2 Onions, finely chopped

4 plum tomatoes, pureed

1 -2 green chilies, slit

3 tsp. dhaniya (coriander powder)

1 tsp. haldi (turmeric)

½ tsp. red chili powder

1 tsp. garam masala

1 tbsp. yogurt, heaped

2 tbsp. kastoori methi (dry fenugreek leaves)

1 bunch cilantro, chopped

Salt to taste



  • Heat 2 tbsp. mustard oil to smoking point.
  • Add 4 tbs. garlic and ginger paste.
  • Add the chopped onions and green chilies.
  • Cook uncovered for about 20 minutes on medium heat, stirring occasionally.
  • Add 3 tsp. dhaniya powder, 1 tsp. haldi, ½ tsp. amchur. 1 tsp. garam masala, red chili powder and salt to taste.
  • Sauté for 2-3 minutes.
  • Add the chopped chicken and mix.
  • Add the tomato puree and yogurt.
  • Mix this well, cover and allow the curry to cook over medium heat.
  • Cook for about 20 minutes and then remove the lid.
  • Add the kastoori methi and cook uncovered for about 15 minutes or until chicken is cooked.
  • Adjust seasonings, add chopped cilantro ad serve hot with white basmati rice.

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