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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Patiala chicken

 


Patiala Chicken is a popular Punjabi dish that is  rich, creamy & mildly spiced. Many recipes suggest using Kasuri Methi (dried Fenugreek leaves). But I have found that using fresh methi leaves for this recipe gives it a unique robust flavour. 

The dish goes perfectly well with Garlic Nan. I have shared the link to my homemade garlic nan recipe in the NOTES.


INGREDIENTS

1kg Chicken On The Bone, Cut Into Medium Sized Pieces

3 Large Onions (2 Sliced & 1 Finely Chopped)

2 Tomatoes, Finely Chopped

1 tbs Tomato Paste

1-2 Green Chillies, Sliced

1 tbs Ginger Garlic Paste

200 ml Cashew Paste

2-3 tbs Fresh Cream

1 cup Fresh Methi Leaves , Chopped

3 tsp Chilly Powder

1/2 tsp Haldi Powder

1/2 tsp Jeera Powder

1 tsp Corriander Powder

1/2 tsp Cardamom Powder

1/2 tsp Garam Masala Powder

2 tsp Sugar

Salt To Taste

3 tbs Ghee

Oil For Frying

For the marinade

1 tsp Ginger Garlic Paste

1 tsp Chilly Powder

1/2 tsp Haldi Powder

1/4 tsp Garam Masala Powder

1/2 tsp Salt

Fry Sliced Onions Till Golden Brown

Fried Onion Paste

Fry The Marinated Chicken Till Completely Cooked

Add Tomato Paste, Haldi, Jeera, Corriander, Red Chilli and Cardamom Powders To The Fried Onion And Tomato.


Add Methi Leaves And Continue To Cook


METHOD

  • Combine all the ingredients for the marinade in a bowl and marinate the chicken in it for half an hour.
  • Meanwhile fry the sliced onions till golden brown. Cool and grind to a fine paste with some water.
  • In a large kadai heat some oil and cook the marinated chicken pieces till completely done.
  • Transfer the chicken along with all its juices into a vessel and set aside.
  • In the same kadai heat ghee and fry the finely chopped onion till lightly browned and add ginger garlic paste.
  • Fry for 2-3 minutes and add the finely chopped tomatoes.
  • Continue to cook till the tomatoes are soft.
  • Add the tomato paste and mix well.
  •  Now add in the haldi, jeera, corriander, red chilli and cardamom powders and mix.
  • Stir in the fresh methi leaves. Once the methi leaves have cooked, add the chicken and combine well.
  • Add the fried onion paste and cashew paste and mix well. If you feel the gravy is too thick, add some water.
  • Add the sugar, garam masala powder and season with salt.
  • Turn off the flame and add the fresh cream.
  • Garnish with Sliced green chillies and some fresh cream.
  • Serve hot with homemade garlic nan.
Add cooked chicken and combine

             Stir in onion paste and cashew paste


Garnish with fresh cream and sliced green chillies
  



NOTES 

Here's the link to my homemade garlic nan recipe

http://www.myculinarydiaries.com/2020/09/garlic-nan.html?m=1


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