(serves 4)
| Chicken boneless | ½ kg |
| Onion chopped | 2 pc |
| Cooking oil as per choice | 4 tbsp |
| Salt | 1 ½ tsp |
| Turmeric | 1 tsp |
| Ginger garlic paste | 2 tbsp |
| Tomato | 2 pc |
| Garam masala | 1 tbsp |
| Chicken masala | 1 ½ tsp |
| Water | 2-3 tbsp |
| Cinnamon stick | ½ pc |
| Bay leaves | 1pc |
| Clove | 2pc |
| For tempering | |
| Oil | 2 tbsp |
| Onion chopped | 1 pc |
Procedure
In a kadhai heat oil, add in the onion, saute until translucent, add in the dry masala, chicken masala, turmeric and salt and let this cook on low flame for 5 minutes, add in tomato and cook for 5 minutes. Add in the cleaned chicken and saute for 5 mins. Cover the kadhai and cook on low flame for 15 minutes.
In a separate small pan, temper oil and onions until golden brown, pour over the sukha chicken and it's ready to be served.