Tuesday, April 16, 2013

Chicken Ghassi

Adapted from Sanjeev Kapoor

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

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.

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  1. like its color.. tempting curry,,

  2. Chicken ghassi looks delicious Shailaja

  3. Yummy.. I'll try it out after Navartri is over..

  4. great clicks...Must be tasty...

  5. Loved the chicken ghassi... Thanks for sharing...I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/

  6. Chicken ghassi looks yuumy and delcious Shailaja...

  7. Wow that sounds and looks super delicious, craving for some now dear... :)

  8. looks so awesome,nice tempting clicks.

  9. Yummy & good looking chicken curry :)


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