Chicken Ghassi (Mangalorean Chicken)
To make one chicken (approximately 1200 – 1400 grams)
Preparation for Chicken Ghassi (Mangalarion Chicken):
Cut medium pieces of the chicken and
marinate with ginger/garlic paste, salt, heldi, and lime juice for
about half an hour.
Dry roast some graded coconut for a few minutes (about 6 tablespoons).
Fry in some oil whole zeera, whole coriander, whole black pepper, whole red chilli
(about 7 pieces), and whole methi.
Grade the roasted coconut and all the spices along with two medium onions and some
water into paste.
Cooking Methods for Chicken Ghassi (Mangalorean Chicken)
In some oil, fry some mustard seeds and curry leaves, smashed garlic and some onion
till this become a little brown. Add some crushed kasturi methi. Add the marinated chicken and cook for a few
minutes till the chicken get roasted a bit (for a few minutes perhaps). Add now the graded paste, tamarind juice
(very little) and required amount of water and let it cook for 25 minutes. Now add half cane of coconut milk and
cook for further few minutes. Garnish with some fresh khotmeer (fresh green coriander).