CHICKEN GHASSI

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

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.

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Tip

* Shopping for juicy citrus fruits? Pick up the heavy ones with firm, fresh rind.

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