Dry roast 2 tbsp of coriander seeds (dhania), 1 tsp of cumin seeds (jeera), ½ tsp of black peppercorns, 1 piece of cinnamon (1 inch in size, broken into half), 6 pieces of cloves (laung), ¼ piece of star anise, and 3 pieces of green cardamom (whole pods) in a frying pan for about a minute over a medium flame. Then, reduce the flame to low, add ½ tsp of poppy seeds (khas khas) and roast for a minute. Transfer them to a plate and keep aside. Now, dry roast 3 pieces of Kashmiri red chilies and 4 pieces of round red chilies for a minute over a medium flame. Keep aside.

Now, fry 2.5 cups of freshly grated coconut along with 8 pieces of roughly chopped garlic cloves, 1 piece of small onion (roughly chopped), and 10 pieces of curry leaves over a medium flame until it is dry and changes color slightly.

Transfer it to a mixie jar along with the roasted whole spices and add ¼ tsp turmeric powder (haldi) and water as required to make a fine paste.

Now, fry 2 pieces of onions (large size, finely chopped) and 10 pieces of curry leaves in 2 tbsp of ghee or clarified butter over a medium to high flame until they turn slightly brown in color.

Then, add small piece of 1 kg chicken and mix well. Cover and cook for about 8 to 9 minutes over a high flame.

Now, add ½ tsp of turmeric powder, a piece of large tomato (finely chopped), half the portion of the masala paste, 1.5 tsp of salt and mix nicely. Let it boil first and then cover and cook it for about 20 to 25 minutes over a low flame. Now, add the remaining masala paste along with a cup of water and salt to taste. Bring to boil on a high flame and then cook for about 15 minutes over a low flame. When it boils, add coriander leaves and stir nicely. Switch off the gas stove, cover the pan leaving a slight opening for about 15 minutes before serving.

Your tasty and spicy homemade chicken gassi is ready. Serve it hot with neer dosa or rice.