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
Make the beloved Middle Eastern street wrap at home — grilled, spiced chicken in a homemade wrap with garlic sauce and pickles, seasoned with Kardemome Shawarma Masala.
Servings
Make the wrap dough: combine flour, milk, yeast, sugar and salt. Mix well, rest for 30 minutes, knead for 5 minutes. Divide into 6-8 balls and roll thin. Cook on a non-stick tawa for about a minute each side. Store in an airtight container.
Marinate chicken with yoghurt, tomato paste, lemon juice, red vinegar, garlic paste, oil and 3 tsp Kardemome Shawarma Masala. Marinate overnight for best results (minimum 2 hours).
Cook the marinated chicken in an oven at 200°C or on a grill pan until well done.
Assemble: lay the wrap flat, spread garlic sauce, add cooked chicken strips, pickles, tomatoes and lettuce. Roll tightly and serve.