Chicken Xacuti

• kg chicken, cut into pcs for curry↗1
• teaspoon turmeric powder↗1⁄4
• teaspoon salt↗1
• inches ginger2
• cloves garlic↗10
• bunch coriander1⁄2
• green chilies↗5
• teaspoon peanut oil1
• sliced onions2
• green chilies, chopped↗2
• inch gingerroot1
• cloves garlic↗5
• large coconut, grated1
• bunch coriander1⁄2
• inches cinnamon2
• peeled cardamoms3
• teaspoon anise seed1
• teaspoon black peppercorn↗1
• tablespoon poppy seed↗1
• tablespoon coriander seed↗1
• kashmiri red chilies↗8 -10
• star anise1
• mace, flower↗1
• inch nutmeg1⁄4
• inch turmeric1⁄2
• teaspoons peanut oil2
• sliced onions2
• slit green chilies2
• cup water↗1⁄4

Step-by-step instructions

1. 1

   Marinate the chicken pcs in the turmeric and salt and keep aside.

2. 2

   Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.

3. 3

   Heat 1 tsp oil in pan and sauté 2 sliced onions, green chillies, ginger, garlic for 3 minutes.

4. 4

   Add 1 grated coconut and sauté for another 5-7 minutes.

5. 5

   Once onions are crispy, keep aside.

6. 6

   On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.

7. 7

   Make Xacuti masala by grinding together the onion mix and spice mixture.

8. 8

   Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies.

9. 9

   After one minute add the marinated chicken pieces.

10. 10

    After two minutes add Xacuti masala and water.

11. 11

    Cook for 15 minutes or till chicken is tender.

12. 12

    Garnish with coriander leaves.

13. 13

    Serve hot with Indian chapatis, bread or rice.

14. 14

    Serve lemon wedges at the side.