Chicken Gassi Recipe with step by step photos and short video . Chicken Gassi is a delicious chicken curry from Mangalore region . Fresh grated coconut with garlic and cumin seeds paste along with freshly ground spices make this a very tasty chicken curry. It's not a spicy chicken , the heat in the curry is well balanced with mild sweetness from coconut. Also additional ghee temper with onions and curry leaves yields a flavourful and rich curry .
If you are looking for any authentic mangalorean kori gassi then this recipe is just for you . There are 2 ways of making chicken gassi or kori gassi , one version includes adding coconut milk and second version is with fresh coconut and garlic paste . I am following the second version with fresh coconut and garlic paste.
Actual recipe of this kori gassi uses gavran chicken / nati chicken / country chicken . But I have used farm chicken in this recipe. Undoubtedly gavran chicken tastes more delicious . Instead of coconut you can also use coconut milk in this recipe.
I got this recipe from Vijayalakshmi Reddy's Cookery School. She is one of the famous food enthusiast and recipe developer from Bangalore since 40 years . Also she was associated with KMF and MTR for recipe developing . Since the day I started developing interest on food and cooking , I am following her recipes and till date it's never a failure. And this Chicken Ghassi is my all time favourite from her recipe book.
If interested , you may even check similar chicken recipes :
- Chicken Sukka
- Chicken Ghee roast
- Pepper Chicken with Curry leaves dry
- Coriander Chicken Masala
- Palak Chicken
RECIPE CARD FOR CHICKEN GASSI - MANGALORE STYLE
Chicken Gassi Recipe | Mangalore Style
Ingredients
To Roast and Grind
- 8-10 no's Guntur Red chillies or any spicy variant
- 1 tbsp Coriander seeds
- ½ Tsp Jeera seeds
- ½ Tsp Fenugreek Seeds / Methi Seeds
- ½ Tsp Black peppercorns
- 1 ½ " inch Cinnamon Sticks
- 2 no Cloves
- ¼ cup Onion , chopped
- ½ Tbsp Cooking Oil
Coconut Masala Paste
- ½ cup Fresh Coconut Grated
- 5-6 no Garlic Cloves
- ¼ Tsp Jeera / Cumins Seeds
Other Ingredients
- 500 grams Chicken , medium size pieces with bones
- 1 no Onion , chopped
- 1 no Tomatoes , chopped
- 1 ½ Tbsp Coconut Oil
- ¼ Tsp Turmeric Powder
- 1 ¼ cup Water
- 11/2 Tsp Salt or as required
To temper
- 1 Tbsp Ghee/Clarified Butter
- 1 no Onion , chopped
- 2-3 sprig Curry leaves
Instructions
- In a pan , heat ½ Tbsp of oil , add black peppercorns , cinnamon stick , cloves, jeera seeds , fenugreek seeds , red chillies , coriander seeds and roast them till you get pungent smell.
- Add chopped onion and fry till raw smell of goes off and onion starts to change colour. Turn off the heat and let all the roasted items cool down.
- Transfer the roasted spices and onion into a mixer jar / blender , add little water and blend to smooth and fine paste and set aside.
- In a pressure cooker or deep pan , heat 2 Tbsp of oil . Add 1 chopped onion and fry till raw smell goes off.
- Wash and clean chicken , drain water completely . Add cleaned chicken pieces.
- Add turmeric powder and salt ½ tsp.
- Mix well and cook chicken on high heat , till it changes colour from pink to white.
- Now add chopped Tomatoes and cook for 5 minutes , till tomatoes starts to leave water.
- Add above blend paste . Mix well and cook on medium heat till masala coats chicken.
- Add 1 cup of water , 1 Tsp salt and allow chicken to cook . By end of this step chicken should be almost 80 % cooked.
- Whilst , take a blender / mixer jar add grated fresh coconut ,garlic cloves and ¼ tsp jeera seeds ,add little water a blend to a very fine paste.
- Now add this coconut masala into chicken , ½ cup water and cook till gravy becomes medium thick.
To Temper
- Take a Tadka pan , heat 1 Tbsp of ghee/ clarified butter , add one finely chopped onion and fry till its golden brown , add curry leaves and fry.
- Pour this temper over prepared chicken curry and serve hot with neer dosa , idli or appam.
Video
Notes
- You can replace dry red chilies with 1 tsp byadgi chilli powder and 1 tsp guntur (spicy variant) chilli powder.
- 1 Tbsp coriander seeds with 2 Tsp Coriander powder.
- You can double or half this recipe, scale the measurements as per your need.
Step by Step direction to make Chicken Gassi:
In a pan , heat ½ Tbsp of oil , cinnamon stick , cloves, add black peppercorns , red chillies , coriander seeds , fenugreek seeds and jeera seeds , roast them well.
Add chopped onion and fry till raw smell of goes off and onion starts to change colour. Turn off the heat and let all the roasted items cool down.
Transfer the roasted spices and onion into a mixer jar / blender and blend to a fine paste.
Add little water and blend to smooth and fine paste and set aside.
In a pressure cooker or deep pan , heat 2 Tbsp of oil . Add 1 chopped onion and fry till raw smell goes off.
Wash and clean chicken , drain water completely . Add cleaned chicken pieces.
Add turmeric powder and salt ½ tsp.
Mix well and cook chicken on high heat , till it changes colour from pink to white.
Now add chopped Tomatoes and cook for 5 minutes , till tomatoes starts to leave water.
Add above blend paste .
Mix well and cook on medium heat till masala coats chicken.
Add 1 cup of water and 1 Tsp of salt .
Allow chicken to cook . By end of this step chicken should be , almost 80 % cooked.
Whilst , take a blender / mixer jar add grated fresh coconut , garlic cloves and ¼ tsp jeera seeds .
Add little water a blend to a very fine paste.
Now add this coconut masala into chicken .
Mix well and cook till gravy becomes medium thick.
To Temper :
Take a pan or tadka pan , heat 1 Tbsp of ghee/ clarified butter , add one finely chopped onion and fry till its golden brown , add curry leaves and fry till crisp.
Now pour this temper over prepared chicken curry , give a stir and serve.
Serve hot with Neer dosa , idli or appam. I served with Neer Dosa for sunday morning breakfast . You can try this for weekend breakfast /brunch too.
Could u pls post fish curry restaurant style..
Hi Jyoti , are u looking for mangalore style fish curry recipe? If so please check Mangalore Fish Curry | Meen Gassi Recipe