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Kori Ghassi Recipe | Chicken Ghassi Recipe – Khanapoor

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Ingredients

Adjust Servings:
1 Kg Chicken (Murgi)
2 Onions (Pyaaz)
1 Garlic Bulb (Lehsun)
1 inch Dalchini (Cinnamon Stick)
2 tsp Coriander (Dhania) Seeds
1 tsp Cumin (Jeera) Seeds
1/2 tsp Methi (Fenugreek) Seeds
2 Green Chillies (Hari Mirch)
8 Dry Red Chillies (Sukhi Lal Mirch)
1/2 tsp Black Pepper (Kali Mirch)
1/2 tsp Cloves (Lavang)
1/2 Coconut (Nariyal)
1 Tomato (Tamatar)
1/4 tsp Mustard Seeds (Rye)
1 tsp Turmeric (Haldi) Powder
50 ml + 2 tbsp + 2 tbsp Cooking Oil (Tel)
As per taste Salt (Namak)
As required Water (Paani)

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Kori Ghassi Recipe | Chicken Ghassi Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
Cuisine:

A delicious chicken curry for the soul!!!

  • Serves 4
  • Easy

Ingredients

Directions

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Chicken Ghassi is a delicacy from the coastal city of Mangalore in the state of Karnataka.

Chicken Ghassi is a very easy and healthy dish to prepare and tastes best with rice, kori rotti or any type of flat bread.

I have eaten this dish umpteen number of times since my childhood days till the time I became a pure vegetarian. I still love to cook this dish for my loved ones. The ingredients used to cook this dish are easily available in every Indian kitchen.

So, let us now see how to prepare this delicious chicken ghassi.

Firstly, grate the coconut (nariyal).

kissa hua nariyal - chicken ghassi recipe - Khanapoor

Roughy chop onions (pyaaz), tomato (tamatar), green chillies (hari mirch). Remove the skin of the garlic (lehsun) and take cinnamon stick (dalchini) and dry red chillies (sukhi lal mirch).

kate hue tamatar, pyaaz, hari mirch - chicken ghassi recipe - Khanapoor

Then, take corainder (dhania) seeds, cumin (jeera) seeds, black pepper (kali mirch), methi (fenugreek) seeds, cloves (lavang) and turmeric (haldi) powder.

khade masale aur haldi powder - chicken ghassi recipe - Khanapoor

Also, take mustard seeds (rye).

rye - chicken ghassi recipe - Khanapoor

Heat cooking oil in a kadhai (wok).

ek kadhai mein tel garam kijiye - chicken ghassi recipe - Khanapoor

Add the onions (pyaaz), garlic (lehsun) and grated coconut (nariyal) and saute for 7 to 8 minutes till the coconut (nariyal) becomes light brown. Then, add coriander (dhania) seeds, cumin (jeera) seeds, dry red chillies (sukhi lal mirch), green chillies (hari mirch), black pepper (kali mirch), mustard seeds (rye), turmeric (haldi) powder, methi (fenugreek) seeds, cloves (lavang), tomato (tamatar) and then fry for a while till the spices let out an aroma. Then add 2 tbsp cooking oil (tel) and saute for 10 minutes on a low flame.

sab kuch ache se fry kijiye - chicken ghassi recipe - Khanapoor

Let it cool and grind it to a fine paste.

masale ko ache se pisiye - chicken ghassi recipe - Khanapoor

Put this paste in a kadhai (wok).

pise hue masale ko kadhai mein daliye - chicken ghassi recipe - Khanapoor

Add water (paani) to get a semi liquid gravy.

paani daliye - chicken ghassi recipe - Khanapoor

Then, add the chicken (murgi) pieces.

murgi ke tukde daliye - chicken ghassi recipe - Khanapoor

Keep stirring it so that the masala does not stick to the bottom of the kadhai (wok) and bring the curry to a boil. Once the chicken becomes soft, add salt (namak) as per taste.

namak daliye - chicken ghassi recipe - Khanapoor

Let the curry cook for around 10 minutes and then add cooking oil (tel) to the curry and let it cook for 30 seconds and switch off the gas.

tel daliye - chicken ghassi recipe - Khanapoor

Your delicious, Kori or Chicken Ghassi is ready!!!

Kori Ghassi - chicken ghassi recipe - Khanapoor

Do try this recipe and as always, we look forward to your genuine feedback. I am also sharing links of other recipes from this blog. Do try these as well and let us know your thoughts!!!

Quick Chicken Curry RecipeChicken Haryali RecipeChicken Sukka RecipeChicken Masala RecipeChicken Maharaja RecipeChicken Schezwan Recipe, Salt and Pepper Chicken Recipe.

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Steps

1
Done

Step 1

Roughly chop 2 onions (Pyaaz), 1 garlic (Lehsun) bulb, 1 tomato (tamatar). Grate 1/2 coconut (nariyal).

2
Done

Step 2

Heat 50 ml cooking oil (tel) in a kadhai (wok), add the chopped onions (pyaaz), garlic (lehsun) and grated coconut (nariyal) and saute for 7 to 8 minutes till the coconut (nariyal) becomes light brown. Then add 2 tsp coriander (dhania) seeds, 1 tsp cumin (jeera) seeds, 8 dry red chillies (sukhi lal mirch), 2 green chillies (hari mirch), 1/2 tsp black pepper (kali mirch), 1/2 tsp cloves (lavang), 1/4 tsp mustard seeds (rye), 1/2 tsp methi (fenugreek) seeds, chopped tomato (tamatar) and 1 tsp turmeric (haldi) powder. Fry it for a while , then add 2 tbsp cooking oil (tel) and saute for about 10 minutes on a low flame and let it cool down.

3
Done

Step 3

Grind the masala to a fine paste. Put this ground masala in a kadhai (wok), add water (paani) as per your requirement to make a semi liquid gravy. Then, add the chicken (murgi) pieces. Keep stirring to avoid the masala to stick to the bottom of the kadhai (wok) and bring the curry to boil.

4
Done

Step 4

After the chicken (murgi) is cooked and becomes soft, add salt (namak) as per taste and let the curry boil for another 10 minutes and add 2 tbsp cooking oil (tel) to the curry and switch off the gas stove. Serve it with kori rotti, rice or any type of flatbread.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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