Frieda's favourite Sukha Chicken

South Indian girl and famous actress Frieda goes nuts for non vegetarian dishes and loves Italian cuisine.

Sea food risotto with porcini mushrooms, Manglorean seafood dishes and sukha chicken can anytime anywhere gratify Frieda Pinto’s tingling taste buds.
She loves foodie and has her own choice of cuisines for different meals. She is very health conscious and compensates the calorie loaded diet with a dose of rigorous exercise. 
Frieda’s favourite sweet dish is rasmalai and dark chocolate. She loves to eat variety of food and is in a habit of tasting the food of the region she visits, but is not a good cook. Still she can cook really good spaghetti Arrabiata and sukha chicken.
 
Her weekend becomes perfect with a non-vegetarian meal of sea food or a chicken dish. Since she has her roots in South India she prefers rice pancakes and other rice dishes than regular rice and chapattis. Apart from sea food, she is fond of the nawabi galawati kebabs.
 
To taste Frieda's favourite Sukha Chicken follow steps listed below and make the chicken Frieda way.
Freida's favourite recipe: Sukha chicken

Ingredients

1/2 kg broiler chicken (cut into medium sized pieces)1 tbsp oil3 to 4 Kashmiri chilliesFew peppercorns1 small piece cinnamonFew strands of saffron1/2 tsp cumin seed powder2 to 3 tomatoes (finely chopped)Salt to taste Frieda’s recipe of sukha chicken

Clean and wash the chicken pieces.Heat oil in a non-stick pan. Add the Kashmiri chilies, peppercorns and cinnamon. When the spices become hot and start cracking, add the chicken pieces along with saffron and cumin seed powder.Add salt to taste and mix well. Cook on a low flame till chicken becomes soft. After sometime check with the help of stick whether chicken is cooked or not.  After that add finely chopped tomatoes and mix well. Cover it with lid and leave it for6-7 minutes.Cook on a low flame till it becomes tender and dry. Tomato will add flavour and colour to the chicken. Put little honey on plate for presentation put coocked chicken on it and garnish it with mint leaves. Serve hot. 

Posted By: Surabhi Yadav