Kori Roti with Sukha Chicken Ghee Roast

Kori Roti with Sukha Chicken Ghee Roast

Ingredients

• 1 packet (500 g) roti

• 1.5 kg chicken pcs, medium cut

• 3 large coconuts, grated

• 4 tbsp coriander seeds

• 3 tsp cumin seeds

• 1 tsp carrom seeds

• 1 tsp fenugreek seeds

• 1 tsp turmeric powder

• 1.5 kg onions, cut fine

• 1/2 cup garlic

• curry leaves • 1 bay leaf

• 1" pc cinnamon • 4 to 5 cloves

• 3 tsp whole black pepper

• 8 to 9 red chillies (Bedki)

• 1/5 tsp mustard seeds

• 2 tsp + 2 tsp Kundapur masala (optional)

or

• 1 tsp garam masala

• ghee as per requirement

Method

Divide the cut onions into three parts.

In a large pan, add 2 tbsp ghee and fry 1/3rd onions and garlic till it is translucent. Add all the spices and slowly roast. Roast one grated coconut. Add turmeric powder. Let it cool and grind the mixture. Remove one third of the ground masala and keep it aside.

Wash chicken well. In a large heavy-bottom vessel, add white butter and fry 1/3rd onions, bay leaf, cinnamon stick, a few cloves and a few whole peppers. Add the chicken and fry for some time. Add 4 to 5 tsp ground masala and a lot of water to level up to the chicken. Add salt, let it boil till the chicken is cooked.

Remove the good pieces of boiled chicken and keep it aside. Let the bony pieces remain in the gravy. Add the rest of the masala to the gravy and give it a good boil.

Add 2 tsp Kundapur masala. Grind one grated coconut with warm water and extract the milk. Add milk to the gravy. The gassi is done.

For the Sukha Chicken Ghee Roast

Take another deep pan. Add ghee and toss in some mustard seeds. When it splutters, fry 1/3rd of the cut onions. Now add the ground masala kept aside and 1 roasted coconut. Fry the masala and coconut well. Add Kundapur masala or garam masala. Toss in a lot of curry leaves. Check taste.