How to make Chicken Ghassi - Chicken cooked in a spicy masala and coconut milk.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Chicken (चिकन), Lemon Juice (नींबु का रस)

Cuisine : Karnataka

Course : Main Course Chicken

Chicken Ghassi

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Ghassi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Chicken Hyderabadi, Murg Achaari, Lemongrass Chilli Chicken, Yakhni Style Chicken.

Chicken Ghassi Recipe Card

Chicken Ghassi
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Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Ghassi Recipe

  • Chicken 1 inch pieces 800 grams

  • Lemon Juice 1 1/2 tablespoons

  • Ginger paste 3/4 teaspoon

  • Garlic paste 3/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Coconut scraped 1 1/2 cups

  • Coriander seeds 1/2 tablespoons

  • Black peppercorns 15

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Cumin seeds 1 1/2 teaspoons

  • Bedgi whole dry chillies seeded 10

  • Olive oil 3 tablespoons

  • Onions chopped 3 medium

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10

  • Garlic chopped 8 cloves

  • Coconut milk 3/4 cup

  • Tamarind pulp 1 1/2 teaspoon

Method

Step 1

Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour. To make the masala dry roast coconut to a light brown.

Step 2

Lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole bedgi red chillies in two teaspoons of olive oil.

Step 3

Grind these along with roasted coconut and half the onions to a fine paste using a little water if required. Heat remaining oil in pan. Add mustard seeds and curry leaves.

Step 4

When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat.

Step 5

Add ground masala and sauté for five minutes till a nice aroma is given out. Add marinated chicken. Stir well and add one cup of water.

Step 6

Stir, cover and cook for ten minutes.

Step 7

Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot.

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