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
A luxurious North Indian curry where chicken is bathed in a velvety, cashew-enriched tomato gravy with Kardemome Lababdar Masala, finished with cream and kasuri methi.
Servings
Boil tomatoes, garlic, ginger and cashews together. Peel tomato skin. Grind to a smooth paste. Reserve the cooking liquid.
In a pan heat oil. Sauté 3 chopped onions until pink. Add 4 tsp Kardemome Lababdar Masala and mix well.
Add the tomato-cashew paste and cook for a few minutes. Add salt and reserved cooking liquid to achieve desired consistency.
In a separate pan heat oil. Add 500 g chicken with 1 tsp Kardemome Lababdar Masala and 1/2 tsp salt. Cook well for a few minutes. Add to the gravy.
Cover and cook for 5 minutes. Garnish with kasuri methi, 1 tbsp fresh cream and coriander. Serve hot.