Spice it up with this hot favourite! Kombdiche Sukke is a dry chicken masala, marinated in authentic flavours from Kolhapuri cuisine. Enjoy a melange of spices that come together to make a dish that’s extremely flavourful and perfectly balanced. Order now!
Remove the chicken from the package and place it in a bowl.
Toss and massage the meat, so as to refresh the marinade.
On The Hob Method (Cooking time: 20 - 25 minutes)
Place a non-stick frying pan over a medium flame. Swirl a teaspoon of oil in the pan and let it warm up.
Place the meat along with the marinade on the pan allowing the meat to sear on the bottom of the pan. When the side browns, turn it over and allow the other side to brown too.
Sprinkle water occasionally, but put a lid on so the moisture doesn’t escape. Towards the end of the cooking process, deglaze—add some water and scrape the bottom of the pan to dissolve all the essences that have dried out in the bottom of the pan. It would reduce to a thick shiny liquid which is flavourful and could be used to coat the pieces before serving hot and glistening.
Place a perforated tray in the cooker. Using a perforated tray will ensure that your masala doesn’t burn while the chicken is still cooking. If you don’t have a perforated plate, you can use a small round ceramic plate or bowl, inverted.
Place the marinated chicken pieces over the plate or bowl. Close the lid of the cooker but do not place the whistle or the weight on. The hot air that will build in your pressure cooker will cook the chicken and add a smoky flavor.
Cook the chicken for about 10-12 minutes on a low flame. Remove the lid, brush some oil on top, cover and cook for another 10-12 minutes. The chicken and the mélange of our spices would have cooked to perfection.
Remove in serving plates, brush some oil again or finish with ghee.
Handi Method (Cooking time: 30 minutes)
Warm up the handi on fire and swirl a spoon of oil in it. Slide in the marinated chicken and stir to evenly sear the chicken on a medium flame.
Once the chicken is fried and the masalas give a cooked aroma, lower the heat, cover the handi and keep cooking for upto 20-25 minutes.
Check your handi every 10 minutes, and gently stir to prevent the meat from sticking to the bottom. Give it a splash of water to moisten the meat and deglaze the caramelizing goodness sticking to the sides and the base.
Let the meat rest for about 5 minutes before serving.
Sprinkle on crisps like fried garlic and onion rings and serve hot.