Chicken Xacuti
- Reviews 2
Ready In: 1 hr 50 mins
Serves: 6
Ingredients
- 1 kg chicken, cut into pcs for curry
- 1⁄4 teaspoon turmeric powder
- 1 teaspoon salt
- 2 inches ginger
- 10 cloves garlic
- 1⁄2 bunch coriander
- 5 green chilies
- 1 teaspoon peanut oil
- 2 sliced onions
- 2 green chilies, chopped
- 1 inch gingerroot
- 5 cloves garlic
- 1 large coconut, grated
- 1⁄2 bunch coriander
- 2 inches cinnamon
- 3 peeled cardamoms
- 1 teaspoon anise seed
- 1 teaspoon black peppercorn
- 1 tablespoon poppy seed
- 1 tablespoon coriander seed
- 8 -10 kashmiri red chilies
- 1 star anise
- 1 mace, flower
- 1⁄4 inch nutmeg
- 1⁄2 inch turmeric
- 2 teaspoons peanut oil
- 2 sliced onions
- 2 slit green chilies
- 1⁄4 cup water
Directions
- Marinate the chicken pcs in the turmeric and salt and keep aside.
- Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
- Heat 1 tsp oil in pan and sauté 2 sliced onions, green chillies, ginger, garlic for 3 minutes.
- Add 1 grated coconut and sauté for another 5-7 minutes.
- Once onions are crispy, keep aside.
- On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.
- Make Xacuti masala by grinding together the onion mix and spice mixture.
- Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies.
- After one minute add the marinated chicken pieces.
- After two minutes add Xacuti masala and water.
- Cook for 15 minutes or till chicken is tender.
- Garnish with coriander leaves.
- Serve hot with Indian chapatis, bread or rice.
- Serve lemon wedges at the side.
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