Some meals have an air of sanctity around them that comes from its association with history and heritage. Such is the popular Maharashtrian delicacy, Kombdiche Sukke. This fierce, dish finds its inspiration in the flavourful Kolhapuri cuisine. A popular choice for festivities and grand celebrations has now been made simple and accessible anytime with our Ready to Cook Kombdiche Sukke.
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|Prep Time||2 minutes|
|Cook Time||30 minutes|
- Remove the Kombdiche Sukke from the package and place it in a bowl.
- Toss and massage the chicken to refresh the marinade.
Pan-fry On The Hob (Time: 20 - 25 minutes)
- Heat a teaspoon of oil in a non-stick frying pan. Spread out the pieces of chicken on the surface of the pan and let them sear on both sides, flipping occasionally.
- Sprinkle water into the pan occasionally to retain the moisture, and put a lid on so the moisture doesn’t escape.
- When the chicken is cooked, remove it on a plate and then deglaze the pan by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the pieces of chicken before serving.
Pressure Cooker On The Hob (Time: 20 - 25 minutes)
- Place a perforated tray in a pressure cooker and let it warm up. You could also use an inverted round plate or bowl. Spread the chicken around on the plate and close the lid of the pressure cooker but do not place the weight on.
- 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.
Handi Method: (Time: 25 - 30 minutes)
- Warm up a handi or a kadhai. Slide in the marinated chicken and stir to evenly sear the chicken on both sides over a medium flame.
- Once the chicken is lightly fried and the masalas give a cooked aroma, add half a cup of water, lower the heat, cover the vessel and keep cooking for up to 20 minutes.
- Check on the dish every 10 minutes, and gently stir to prevent the chicken from sticking to the bottom. Give it a splash of water to moisten the chicken and deglaze. You can keep cooking on a medium heat for the moisture to evaporate until you get the desired consistency.
- Let the Kombdiche Sukke rest for a few minutes once cooked.
- Sprinkle on some chaat masala and serve with lemon wedges and onion rings.