Xacuti Chicken Recipes

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
• Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
• Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
• Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

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.