Sunday, March 17, 2013

Chicken Ghassi

This is a Sanjeev Kapoor recipe. Thanks to the this channel "Food Food", my husband is hooked to Sanjeev  Kapoor's recipes. And now, he likes trying them out too. So this one was made by my husband. My only contribution other than clicking the picture and posting the recipe here was to eat it. And yes, it is finger licking good. God bless Sanjeev Kapoor and his timeless recipes.

This is the link to the youtube video from where we got the recipe:

This is a Konkan style preparation apparently and that explains why my husband probably was drawn to this dish. Yes, he is from that part of the country (not a Konkani though;-) ) So there must have been a natural affiliation towards this dish I presume. Nevertheless, the dish was finger licking good as I mentioned and since I am not the one who prepared it, I can claim so without being called immodest.

  • Chicken - 800 gms
To Marinate
  • Ginger Garlic Paste - 1 tsp each
  • Turmeric Powder - 1/2 tspb
  • Lemon Juice = 1 1/2 tbsp
  • Salt to taste
For grinding
  • Grated Coconut - 1 cup
  • Cumin Seeds - 1 tsp
  • Pepper Corns -10
  • Coriander Seeds = 2 tsp
  • Fenugreek Seeds - 1/4 tsp
  • Red Chilly - 4-5
  • Onion - 1 medium
  • Water
  • Oil - 1 tsp
For the curry
  • Oil - 2 tbsp
  • Mustard Seeds - 1/2 tsp
  • Curry Leaves - 2 sprigs
  • Chopped Garlic - 4 cloves
  • Finely Chopped Onion - 1 medium
  • Thick Tamarind Pulp  1 1/2 tsp
  • Fresh Coconut milk - 1 cup
  • Water
  • Salt to taste
  • Corriander Leaves
  1. Marinate the chicken with ginger garlic paste, turmeric powder, salt and lemon juice.
  2. In a skillet, dry roast the grated coconut and set aside.
  3. Heat oil and roasted Cumin Seeds, pepper corns, coriander seeds, fenugreek seeds and red chilly
  4. In a mixer, add the coconut, roasted spices and 1 medium onion and grind to a fine paste adding water as required
  5. Heat oil in a large skillet
  6. Splutter mustard seeds, curry leaves and add the chopped garlic and onions. 
  7. Fry till onions are almost brown and add the chicken
  8. Mix well and add the ground paste, salt to taste and a little water
  9. Cook till the chicken is done
  10. Add the tamarind paste and coconut milk and adjust the salt if needed.
  11. Garnish with coriander leaves and serve.

Apparently, this recipe can be made with prawns or vegetables. I simply loved the tangy taste of tamarind along with the sweet taste of coconut milk and the mild spices. I am definitely going to try my hand at this soon. I hope it turns out as well as my husband's preparation.

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