Step 1

In a pan on medium heat, add 2 tbsp oil. To this, add onion and garlic with a pinch of salt and saute on a medium flame for 6 to 8 minutes until light golden in color.

Step 2

Use 2/3 portion of this mixture while grinding the masala, and we will use the remaining 1/3 portion directly in the gravy.

Step 3

In another pan on medium heat, add black peppercorns, coriander seeds, cumin seeds, fenugreek seeds, and saute ion medium flame for 2 minutes.

Step 4

To this, add tamarind, red chilies, curry leaves, chopped coconut, and saute until the coconut becomes golden in color.

Step 5

In a blender, add the roasted spices and 2/3 portion of sauteed onion mixture reserved in step 1, coconut, and 1 cup of water and grind it to a thick, smooth paste. Keep this aside. Check out the video here

Step 6

In a large pan on medium flame, heat 1 tbsp of oil. To this, add marinated chicken in a single layer. After 2 to 3 minutes, flip and cook on another side.

Step 7

Add ground masala, green chilies, salt to taste, 1/3 portion of onion mixture from step I, 2 to 4 cups of water for the desired consistency—cover and cook for 20 minutes on medium flame.

Step 8

Give the gassi a good stir about halfway through the cooking time, around the 10-minute mark. Continue cooking for another 10 minutes.

Step 9

Finally, add garam masala powder and mix. Cook uncovered for 1 minute and switch off the flame.

Step 10

Finger licking kori gassi is ready. Serve hot and enjoy.