Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
Bold, rustic chicken kadai with capsicum and onion tossed into a thick, tomato-cashew gravy seasoned with Kardemome Chicken Kadai Masala. A true North Indian restaurant favourite at home.
Servings
Heat oil in a heavy kadhai. Add 3 chopped onions and sauté for a few minutes until soft.
Add ginger garlic paste, 4 chopped tomatoes and salt. Cook for 5 minutes until tomatoes break down.
Add 2-3 tbsp Kardemome Chicken Kadai Masala. Blend 8-10 cashews with a little water into a smooth paste and stir in.
On a very low flame, slowly stir in the curd. Add chicken pieces and cook on medium heat until done.
In a separate pan stir-fry cubed capsicum and onion with a pinch of salt until just tender. Fold into the chicken.
Garnish with coriander and serve hot.