For Kori Gassi Masala Paste

1. Heat coconut oil in a pan and saute shallots (small onions) and garlic for 3-4 minutes on medium flame until the shallots are pink and soft. Remove from pan and set aside. Add in the Byadagi chillies in the same pan and roast for 30 seconds. Once the chilli is roasted, set aside. In the same pan, add a teaspoon of ghee and add in the dry spices namely fenugreek seeds ( don’t add too much, else the curry will become bitter), cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant. Set aside to cool.
2. Grind the onion mixture, chillies and the roasted spices with a cup of water to a very smooth paste.

For the curry

1. Take a pressure pan and add in the chicken pieces. Add in the rock salt, the ground masala paste and the turmeric.
2. Soak tamarind in hot water for 5 minutes and squeeze between your fingers to make tamarind pulp. Discard the seeds and hard bits from the pulp. Add in the tamarind pulp and the second pressed coconut milk.
3. Cover the pan with a lid and cook for 5 whistles, approximately 10 minutes on low medium flame. Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.

Tempering

1. Heat ghee in a small pan and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Add it to the curry.
2. Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. Stir well and let the curry thicken up. Add in the first pressed coconut milk and switch off the flame.