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Chicken Ghassi - SKK

A traditional Mangalorean chicken dish – high flavourful and very tasty This recipe is from FoodFood TV channel

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Chicken Ghassi - SKK
Main Ingredients Chicken, Cumin seeds
Cuisine Mangalorean
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg
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Ingredients list for Chicken Ghassi - SKK

  • 750 grams Chicken cut into 2 inch pieces on the bone
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Coriander seeds
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 15-20 Black peppercorns
  • 8-10 Cloves
  • 3/4 cup Fresh coconut scraped
  • 4 Garlic cloves
  • 1/4 teaspoon Turmeric powder
  • 8-10 Dried red chillies seeded
  • 2 tablespoons Ghee
  • 10-15 Curry leaves
  • 2 Medium onions finely chopped
  • 1 tablespoon Tamarind pulp
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • 1 Medium tomato
  • to taste Salt
  • 1 (20 gram Tata Sampann Chicken Masala sachet
  • 1/2 cup Coconut milk
  • for garnish Fresh coriander sprigs

Method

  1. Dry roast cumin seeds, coriander seeds, fenugreek seeds, peppercorns and cloves till fragrant. Add coconut and garlic, mix and sauté for 2 minutes. Add turmeric powder and mix. Add red chillies, mix and sauté for a few seconds. Remove from heat and cool.
  2. Heat ghee in a deep non-stick pan. Add curry leaves and sauté for a few seconds. Add onions and sauté till golden brown.
  3. Blend roasted spice mixture with sufficient water to a paste. Add tamarind pulp, some more water and blend to a fine paste.
  4. Add garlic paste and ginger paste to the pan, mix well and sauté for a minute.
  5. Roughly chop tomato and add to pan along with salt, mix well and cook for 3-4 minutes.
  6. Add Tata Sampann Chicken Masala, mix well and cook for a minute. Add chicken pieces, mix and cook on high heat for 4-5 minutes.
  7. Add ground paste, mix well, cover and cook on medium heat for 5-6 minutes.
  8. Add coconut milk, mix, cover and cook for 15 minutes.
  9. Garnish with coriander sprigs and serve hot.
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