Prepare Chicken Xacuti

Ingredients :

1 kg chicken
1 tsp. Salt
20 flakes garlic
5’’ ginger
½ bunch coriander leaves
4 green chillies
1 tsp. Tumeric powder
1 large coconut (grated)
4 large onions sliced
oil
8 kashmiri chillies
3’’ cinnamon
2 cardomons(peeled)
1 poppy flower(dagarful) remove seeds
¼ nutmeg
2 tbsps. Coriander seeds
½ tsp. Aniseeds(baddixep)
1tsps. Poppy seeds(coscos)
1 mace (potri)
2 tbsps. Ghee
4 large onions (chopped)
10 flakes garlic (chopped)
2 tsps peppercoms
20 cloves
6 tomatoes(cut into quaters)


Preparation :

Clean chicken and cut into small pieces. Apply salt and keep aside. Grind the next 5 ingredients and apply to the chicken. Take a frying pan and roast the grated coconut along with sliced onions till light brown. Grind to a thick paste and keep aside. Heat 1 tablespoon oil and roast chilies lightly.

Transfer to a plate. In the same pan, roast the next 6 spices slightly. Mix the roasted chilies. Next, sprinkle a little oil if necessary, and roast coriander seeds, mace, aniseed and poppy seeds very lightly. Grind all the roasted spices together to a fine paste. Take a large pan, melt ghee, fry onions and garlic till tender.

Add marinated chicken, cover the pan and cook till tender. Mix spice paste and cocounut paste into the meat. Cook for about 10 minutes.

Add tomatoes quarters and simmer for 5 minutes. Serve with lemon slices

We recommend you to look at our other Chicken Recipes

Today chicken features in almost every cuisine. Its universal popularity is due to the fact that the flesh combines with an array of different ingredients. It is used in soups, salads, stir-fries, curries, roasts and braised dishes. Most parts of the bird is utilised. Cafrial is a method of preparation, usually used with chicken, in which the meat is marinated in a sauce of chillies, garlic and ginger and then dry-fried. This results in a light elegant spicy dish where there is a ray of sunshine in every mouthful.