CHICKEN GHASSI

CHICKEN GHASSI
chicken cooked in a spicy masala and coconut milk.
Preparation Time : 1 hour 20 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
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

Tamarind pulp 1 1/2 teaspoons

Coconut milk 3/4 cup

METHOD
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. Lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole bedgi red chillies in two teaspoons of olive oil. 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. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat. 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 and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot.