- Marination:
1 kg chicken
1/4 tsp turmeric powder
1 tsp salt
Paste one for marination:
2 inches of ginger
10 flakes garlic
1/2 bunch coriander
5 green chillies
Paste two for Xacuti masala:
1 tsp groundnut oil
2 sliced onions
2 green chillies
1 piece of 1 inch ginger
5 flakes garlic
1 grated large coconut
1/2 bunch of coriander
Paste three of Xacuti Masala:
2 inches cinnamon
3 peeled cardamoms
1 tsp aniseed
1 tsp black pepper corn
1 tbsp poppy seeds
1 tbsp coriander seeds
8-10 Kashmiri red chillies
1 star anise
1 maize flower
1/4 piece nutmeg
1/2 inch turmeric
Finishing:
2 tsp groundnut oil
2 sliced onions
2 slit green chillies
1/4 cup water
Add salt and turmeric powder to curry-cut chicken.
Add paste I of ginger, garlic, 4 tsp coriander powder, chillies and marinate for half an hour.
To make paste II, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.
Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.
To make paste III, on a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, 1 tbsp coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.
For the final preparation, heat oil in pan and fry chicken with paste III
Add paste I of ginger, garlic, 4 tsp coriander powder, chillies and marinate for half an hour.
To make paste II, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.
Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.
To make paste III, on a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, 1 tbsp coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.
For the final preparation, heat oil in pan and fry chicken with paste III
Add paste I and cook for 10 minutes
Add ground coriander leaves 1 bunch
Cover and cook and add water in the end.
Serve hot with bread or rice.
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