Chicken Ghassi

Adapted from Sanjeev Kapoor

Ingredients

Mustard seeds – ½ tsp

Curry leaves – 10 to 12

Garlic chopped – 4 cloves

Onion chopped – 1 medium

Oil – 2 Tsp

Tamarind pulp – 1 ½ Tsp

Fresh coconut milk – ½ cup

For marination

Chicken – 800 gms

Ginger garlic paste – 1 Tsp

Turmeric powder – ½ tsp

Lemon juice – 1 ½ Tsp

Salt to taste

For paste

Grated fresh coconut – 1 cup

Cumin seeds – 1 tsp

Peppercorns – 10

Coriander seeds – 2 Tsp

Fenugreek seeds – ¼ tsp

Red chillies dry – 4

Oil – 1 Tsp

Onion chopped – 1 medium

Water – ¼ cup

Method

For marination

In a bowl add chicken, ginger garlic paste, salt, turmeric powder, lemon juice and mix well.

Leave it aside for 1 hour.

For paste

In a pan dry roast the coconut for 5 mins on medium flame. Transfer it to mixi jar.

Add oil to the pan, add one by one ingredient listed under paste. Fry for 2mins.

Transfer it to the same mixi jar. Add onion, water and make it to smooth paste.

For gravy

Heat oil in a wide pan, add mustard seeds and allow them to crackle.

Add curry leaves, garlic, onion and mix well. Leave it until oil changes to brown color.

Add marinated chicken and mix well for 2 mins. Add ground paste and water (¼ cup).

Let it cook until ¾ . At this stage, add tamarind pulp, coconut milk and mix well.

Let it cook. We need thick gravy. Don’t overcook.  Serve with roti or rice.




Related Quick Links:

• Methi Chicken
• Butter Chicken
• Chicken Korma
• Green Chicken

Linking to:

Vimitha's Hearty and Healthy,
FR Event - Bookmarked Recipes hosted by Pallavi.