Make stock. Heat 1 tbsp oil in pan add 1/2 finely chopped onion cook till pink in colour

Add chicken pieces mix add salt and 3 cup of water cover and cook for 5-7 mnts remove from fire.

Strain and separate the chicken and stock.

Heat another pan add khus khus, sesame seeds, cumin seeds, whole coriander seeds, black cardamom, cloves, cinnamon stick. Roast on slow flame for 2-3 mnts.remove from fire and keep aside.

Again heat pan and roast grated dry coconut till its colour change remove from fire and keep aside.

Heat pan add about 3 tbsp oil add garlic add sliced onion cook till light brown in colour remove from fire let it cool.

Now in cooked onion and garlic add dry red chilli,green chillies, chopped tomatoes, roasted coconut,roasted dry masala, chopped coriander leaves and chopped mint leaves. Grind in a fine and smooth paste.

To make Tambra Rassa. Heat one tsp oil add half onion chopped. One tejpatta,one black cardamom cook little add 2 tbsp red chilli powder garam masala powder and turmeric powder mix add half prepared masala paste mix cook for 5 mnts add chicken stock add salt boil it for 10 mnts off the flame.

To make Sukka Chicken. Heat 2 tbsp oil in pan add half onion finely chopped cook add 1tbsp red chilli powder and remaining masala paste cook little add chicken mix and half cup water or stock and salt cover and cook on slow flame till done.