How to make Chicken Ghassi - SKK -
A traditional Mangalorean chicken dish – high flavourful and very tasty
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Cumin seeds (जीरा)
Cuisine : Mangalorean
Course : Main Course Chicken
For more recipes related to Chicken Ghassi - SKK checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Lemon Chicken Spinach Kofta Curry - SK Khazana Chicken in Creamy Barbeque Sauce Poha Chicken Bhujing
Chicken Ghassi - SKK Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Ghassi - SKK Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Fenugreek seeds (methi dana) 1/4 teaspoon
Black peppercorns 15-20
Cloves 8-10
Fresh coconut scraped 3/4 cup
Garlic cloves 4
Turmeric powder 1/4 teaspoon
Dried red chillies seeded 8-10
Ghee 2 tablespoons
Curry leaves 10-15
Medium onions finely chopped 2
Tamarind pulp 1 tablespoon
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Medium tomato 1
Salt to taste
Tata Sampann Chicken Masala sachet 1 (20 gram
Coconut milk 1/2 cup
Fresh coriander sprigs for garnish
Method
Step 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.
Step 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.
Step 3
Blend roasted spice mixture with sufficient water to a paste. Add tamarind pulp, some more water and blend to a fine paste.
Step 4
Add garlic paste and ginger paste to the pan, mix well and sauté for a minute.
Step 5
Roughly chop tomato and add to pan along with salt, mix well and cook for 3-4 minutes.
Step 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.
Step 7
Add ground paste, mix well, cover and cook on medium heat for 5-6 minutes.
Step 8
Add coconut milk, mix, cover and cook for 15 minutes.
Step 9
Garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
