Saucepans and Spices

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GOAN CHICKEN XACUTI

Shilpa Anand

INGREDIENTS

  • 1kg chicken

  • 1onion, sliced 

  • Few coriander leaves

  • Oil

  • Salt to taste

  • Tamarind paste 

MARINATE CHICKEN

  • Grind 1inch ginger, 12 small garlic,2-3  green chillies, coriander leaves, turmeric and salt 

  • Marinate chicken. Keep aside

MASALA FOR GRINDING

  • 1tbsp oil

  • 1tsp  pepper

  • 1star anise

  • Small cinnamon

  • 2tbsp poppy seeds

  • 3-4 cloves

  • 2tbsp coriander seeds

  • 10 dry red chillies( byadgi and Kashmiri chillies ) 

  • Mace

  • 1-2 green cardamom 

  • ½ tsp cumin seeds

  • 1 /2 Onion slices 

  • ½ fresh  Coconut, grated 

INSTRUCTIONS

Heat little oil in a pan and roast black pepper, star anise, cinnamon, cloves, mace, coriander seeds, red chillies, cardamom and cumin seeds on low flame

  • When it turns aromatic then add poppy seeds and roast for 1-2 mins. 

  • Remove and keep aside

  • In the same pan add a little more oil and roast the onions.

When they turn colour add the grated coconut and continue to roast until coconut turns light brown

  • Remove and cool 

  • Once cooled  grind everything together to a fine paste( always do dry grind first before adding coconut and onion ) add little water if required. Keep aside

  • Heat oil in a kadhai

  • Add sliced onion and fry until slightly turn brown

Add marinated  chicken and fry for few mins

Add prepared masala paste and tamarind paste

Add hot water ( as required)

Cover and cook on low flame for around 20 mins

Adjust seasoning and consistency  and that’s it.. your yummy Goan  chicken XACUTI is ready

garnish  with coriander and serve hot with chapati and rice

SPICE LEVEL: 🌶🌶🌶