🇮🇳 Indian

Coconut-Milk Pot Murgh Gassi

Name: Coconut-Milk Pot Murgh Gassi
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1, finely chopped Onion; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Dibrugarh cooking — Coconut-Milk Pot Murgh Gassi brings a coconut-milk touch with a classic gassi finish. About 42 minutes from fridge to table.

Prep 12 min Cook 30 min Serves 3 Medium

Ingredients

Chicken500 g, curry cut
Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Onion1, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp

Optional extras

Green Chili1-2, slit
Ghee1 tbsp

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.
6
Mash lightly if desired; garnish with cilantro.
7
Serve with rice or roti.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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Watch how it's made

Video: Mangalorean Chicken Curry| Kori Gassi| Chicken in Red Curry| Coastal Style Chicken #10 | #Hungrypot · on YouTube