Kori Gasi

Published under: Chicken

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 – ¾ 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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

1 comment

Monisha April 3, 2008 - 6:20 am


I tried this recipe and its simple Awesome…. My husband could not stop raving about it..



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