CHICKEN GASSI RECIPE | HOW TO MAKE CHICKEN GASSI | RESTAURANT STYLE CHICKEN GASSI RECIPE

Ingredients
10 dried red chilies
1 tbsp coriander seeds
1 teaspoon cumin seeds
2 tsp mustard seeds
1/4 tsp methi seeds
4 cloves
1/4 tsp pepper corn
1 cup desiccated coconut
2 sticks of curry leaves
3 garlic cloves
1 cup water
2 tbsp oil
1 bay leaf
1 medium-sized sliced onion
1/2 teaspoon ginger-garlic paste
1 chopped tomato
1/2 kg chicken
Instructions:
Dry roast the red chilies, coriander seeds, cumin seeds, mustard seeds, methi seeds, cloves, and pepper corn for 3 to 4 minutes on low flame.
Add desiccated coconut and two sticks of curry leaves to the pan. Continue to dry roast until the coconut turns golden. Set aside to cool.
In a grinder jar, combine the cooled spices, three garlic cloves, and 1 cup of water. Grind into a smooth paste and set aside.
In a pan, heat 2 tbsp of oil, a bay leaf, and two sticks of curry leaves. Fry for 1 minute.
Add one medium-sized sliced onion and fry for 3 to 4 minutes on medium flame.
Add ginger-garlic paste, fry until the raw smell disappears, then add one chopped tomato and cook until soft.
Add half a kilo of chicken and fry for 6 minutes on medium flame.
Add the prepared masala paste, stir well, and cook for another 2 minutes.
Adjust salt to taste, add water for desired gravy consistency, cover with a lid, and cook for 8 minutes.
After 8 minutes, remove the lid, and your delicious dish is ready to be served.
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