Wash the chicken pieces and marinate with a table spoon of salt, a pinch of turmeric powder and two tablespoons of curd and refrigerate for at least 4-5 hours. (This is optional step and is done to tenderise the chicken)
Heat a frying pan in stove, dry roast all the spices mentioned after lemon in ingredients above one by one. Allow it to cool and powder it adding little salt using the blender. Your Sukka masala powder is ready and you can store them in bottles in a cool dry place for a month.
In a blender grind half cup of grated coconut by adding water and extract coconut milk with the help of strainer. Collect thick coconut milk and keep aside.
Soak tamarind in water for 20 minutes and extract its pulp and keep aside.
Heat a wide bottom pan and add ghee. Add sliced onion and fry till golden. Add ginger garlic paste and saute for few seconds. Add sukka masala powder and saute, add tamarind extract and stir well. Add marinated chicken pieces and salt, first ten minutes cook chicken in a high flame closing the lid and after 10 minutes reduce the flame to medium.
When chicken is cooked 80% open the lid and add remaining grated coconut. Mix well and cook for another five minutes. Add coconut milk and cook till it is reduced and form a thick gravy. Mix chopped coriander leaves and garnish with roasted curry leaves.
Serve hot chicken sukka with rice or neer dosa.
