Chicken Xacuti
Ingredients :
- Chicken - 1kg
- Ghee - 6tbs
- Onions - 10nos
- Coconuts - 2nos
- Lime - 2nos
For Masala :
- Coriander seeds - 2tbs
- Peppercorns - 5nos
- Dry red chillies - 15nos
- Turmeric powder - 1/2"piece
- Cloves - 6nos
- Cinnamon - 1/2"piece
- Cumin seeds - 1/2tsp
- Garlic - 6flakes
- Star anise - 1-2nos
- Caraway seeds - 1/2tsp
- Cardamom - 2nos
- Aniseed - 1/2tsp
- Poppy seed (khuskhus) - 1tbs
Method of Preparation :
Grate the two coconuts separately. Take first (thick) and second (thin) extract
of milk from one grated coconut by adding water and keep it aside.
Roast the other grated coconut with two sliced onions in a pan with a little
ghee, until the coconut is pale brown. Then grind it finely and keep aside.
Roast the ingredients for masala in 1-2tbs of ghee
and grind well.
Heat the remaining ghee. Chop four onions and fry
it in ghee till light brown. Add chicken, turn over on all sides till brown. Add the ground masala, fry
for a minute. Add salt and second extract of coconut milk. Cook until chicken is
tender.
Cut the remaining onions into quarters and add it
to the chicken along with the coconut-onion paste kept aside. Simmer for a few
minutes and then add the first extract of coconut milk. Add salt if required.
Keep on a slow fire until the sauce has thickened.
Sprinkle limejuice over the xacuti before serving.
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