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Chicken Xacuti

  • 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 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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