Name: Mangalorean Chicken Gassi
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 750 g Chicken (Bone-in, cut into medium pieces); 0.75 tsp Turmeric Powder (Divided: 0.25 tsp for marinade, 0.5 tsp for masala); 1.5 tsp Salt (Adjust to taste); 8 pcs Byadgi Red Chillies (Key for authentic color and moderate heat); 2 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Black Peppercorns; 0.25 tsp Fenugreek Seeds; 1.5 cup Freshly Grated Coconut (Avoid desiccated coconut for best results); 8 cloves Garlic (Divided: 6 for masala, 2 crushed for tempering); 1 inch Ginger (Peeled and roughly chopped); 1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in hot water); 2 pcs Onion (Medium-sized, finely chopped); 3 tbsp Vegetable Oil (Coconut oil can be used for a more authentic flavor); 1.5 cup Water (For grinding and adjusting gravy consistency); 1 tbsp Ghee (For tempering); 1 tsp Mustard Seeds (For tempering); 10 pcs Curry Leaves (For tempering); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

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Kori Rotti & Mangalorean Chicken Gassi Recipe - South Indian Lunch