CHICKEN XACUTI RECIPES

Steps:

• 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.

Steps:

• Heat one tablespoon of oil in a pan and lightly brown coconut and transfer into a mixer jar. Add garlic cloves.
• Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar.
• Add turmeric powder and a little water and grind to a smooth paste. Heat the remaining oil in a deep pan and sauté onions till well browned. Add chicken and sauté on high heat for two to three minutes.
• Add salt and mix. Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix. Grate some nutmeg (about ¼ teaspoon) and add. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till t
• Serve hot with boiled Goan red rice.