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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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BUTTER CHICKEN




Butter chicken is one of India's most popular and much loved dishes. Tender chicken pieces cooked in a silky tomato based gravy. The gravy is mildly spiced , slightly tangy and slightly sweet. Here is my take on the restaurant style butter chicken. I hope you try it out and enjoy it as much as i did.


 INGREDIENTS

500 gm Chicken, Large Pieces (on the bone)

4 Large Tomatoes, Roughly Chopped

1/2" Ginger, Chopped

6-8 Cloves of Garlic, Chopped

2 Bay Leaves

4-5 Cloves 

1" Cinnamon

4-5 Cashews

4-5 Cardamom Pods 

2 tbs Tomato Paste 

2 tsp Kashmiri Chilli Powder 

1/2 tsp Garam Masala Powder

1 tbs Kasoori Methi

2 tbs Butter 

2 tbs Oil 

4 tbs Fresh Cream

2 tsp Sugar/ Honey 

Salt to Taste

For The Marinade 

2 tbs Thick Yoghurt

1 tbs Ginger Garlic Paste

2 tsp Kashmiri Chilli Powder 

1/2 tsp Haldi 

Juice of One Lime 

1 tbs Oil 

Salt to Taste


METHOD

  • Wash the chicken pieces and drain all the excess water.
  • Mix all the ingredients for the marinade in a bowl and apply it evenly onto all the chicken pieces.
  • Let it marinate for a few hours .
  • Heat 1 tbs butter and 1 tbs oil in a kadhai.
  • Add the bay leaves, cardamom, cloves and cinnamon and fry till aromatic.
  • Now add the chopped ginger and garlic, fry for a minute or two.
  • Next add the chopped tomatoes and fry on high flame.
  • Add tomato paste and continue to fry till the tomatoes turn soft.
  • Now lower the flame, add the kashmiri chilli powder and fry for another 2-3 minutes.
  • Turn the heat up and add half a cup of water and bring to a boil.
  • Add the cashew nuts and mix.
  • Cover and cook on low heat for 10mintues until the tomatoes are mushy.
  • Cool completely and grind to a fine paste.
  • Strain the masala paste and set set aside.
  • Preheat the airfrier to 200°c for 3 minutes.
  • Place the marinated chicken pieces in the Airfrier and cook for 20 minutes , turning the sides after 10 minutes.
  • You could also cook the chicken in an oven or fry them in a pan till well done.
  • Once the chicken is fried, cut them into smaller pieces and set aside.
  • Heat 1tbs butter and 1tbs oil in the kadhai and add the ground masala paste.
  • Fry the masala for a few minutes.
  • Add in kasoori methi , sugar/ honey and salt to taste.
  • Bring it to a boil.
  • If the gravy is too thick add the ground masala water and adjust the consistency.
  • Now add the fried chicken pieces.
  • Cover and cook for 5 minutes on low heat.
  • Add garam masala and fresh cream and mix thoroughly.
  • Serve hot with fresh homemade naan or rotis.




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