Marinate 1 kg chicken with ½ tsp of turmeric powder, 1 tsp of ginger garlic paste, 1 tsp of salt, 2 tsp of lemon juice, cover and keep aside for 1 hour.

Then add 5 pieces of tomatoes (medium size, very finely chopped) and ½ tsp of salt. Cook until tomatoes are soft and the oil separates.

Add the marinated chicken and 1 tsp of Kashmiri red chili powder. Cook on a high flame until chicken changes color.

Dry roast 3 tsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of cumin seeds, ½ tsp of black peppercorns, 2 pieces of cinnamon stick (1 inch in size), 6 pieces of green cardamom (whole pods), 2 pieces of bay leaves, 1 piece of mace, 1 piece of black cardamom and 8 pieces of cloves on a medium flame until golden. Then add 2 tsp of dry fenugreek leaves (Kasuri methi). Switch off the flame and fry for 30 seconds.

Grind the spices when cool.

Mix it with the chicken. Cover and cook on a low flame for about 15 to 20 minutes.

Add juice of half a lemon, 10 pieces of curry leaves, a handful of finely chopped coriander leaves and mix them on a high flame until the curry leaves and coriander leaves are soft. Switch off the flame and transfer it onto a serving plate.

Garnish with a few chopped coriander leaves and lemon. Your tasty and spicy homemade chicken sukka is ready.