chicken – 1 kg, clean and cut into bite size pieces
coconut – 1 big, grated
dried red chillies – 15 or to taste
corriander seeds – 2 tbsp
cumin – 1 ½ tsp
fenugreek – Â¾ tsp
pepper corns – 1 tsp
ghee – 3 tbsp
garlic – 8 flakes
turmeric powder – 1 tsp
tamarind – size of a small marble
onions – 1 ½ cup, chopped finely
salt – to taste
butter – 1 tbsp
If fresh coconut is not available, use 2 cups of desiccated coconut.
In traditional recipe, almost double the number of chillies are used.
Dry roast coconut till brown.
Fry chillies, corriander, cumin, fenugreek and pepper corns in a little ghee.
Grind all these with garlic, turmeric tamarind and coconut to a very fine paste.
Heat remaining and fry 1 cup chopped onion till brown.
Add chicken and remaining onion, salt, butter and cook on low flame for 10 minutes.
Add ground masala and 2-3 cups of water and cook till done.
To serve, break rotti, or naan or pita into pieces. Place them in a serveing bowl and top with gasi.