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.