Chicken xacuti

Ingredients

• 500 kg chicken
• As per taste Salt
• 1/2 Turmeric
• For green paste:
• 2 inch Ginger
• 4 pods Garlic
• 1 cup Coriander, packed
• 3-4 Green chillies, depending on sharpness
• 1 tbsp Lime juice
• For coconut masala:
• 1 medium to big size onion
• 5-6 garlic cloves
• 1/2 inch ginger
• 8 Kashmiri dry red chillies
• 1/2 cup fresh coconut tightly packed
• 2 tbsp poppy seeds
• 4 cloves
• 1 inch Cinnamon stick
• 15 Black peppercorns
• 1-1/2 tsp cumin seeds
• 1-1/2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1/2 tsp Sesame seeds
• 1/4 tsp methi seeds
• 1 flower Mace
• 1/4 piece Nutmeg
• 1 tsp Tamarind juice

Steps

1. To begin making the chicken xacuti recipe, firstly wash the chicken well. Make paste of ginger garlic coriander green chillies and lime juice and little water. Marinate the chicken with salt turmeric and the green paste and set aside.
2. Heat 1/2 teaspoon of oil in a pan or as required. Add chopped onions, garlic and ginger and sauté till onions turns translucent and lightly golden, take it out and keep aside
3. In the same pan add Kashmiri red chilies, poppy seeds, cloves, cinnamon stick, peppercorns, cumin seeds, coriander seeds, fennel seeds, mace, turmeric powder, sesame seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame.
4. Roast the spices nicely not too much. Once they release aroma switch of the flame.
5. Grind the roasted spices and coconut mix and grind into a smooth paste by adding water as required.
6. Now heat 2 tbsp of oil in a kadai. Add the marinated chicken. Give good mix until it release it's own water. Now add the ground Coconut onion masala paste and cook for 10 minutes. grate the nutmeg over the gravy. Add tamarind juice. Check the salt.
7. Cook the chicken until done. Garnish with coriander. Serve with roti or hot steam rice.