Ingredients

• For marinating:
• 1 kg - chicken
• 1.5 tsp - turmeric powder
• 1 tsp - salt
• Paste 1 - for marinating:
• 2 inches - ginger
• 10 - garlic cloves
• 1 - bunch coriander
• 5 green chillies
• Paste 2 - Xacuti masala:
• 1 tsp - groundnut oil
• 2 - sliced onions
• 2 - green chillies
• 1 inch - ginger
• 5 - garlic cloves
• 1 - large coconut, grated
• 1 bunch coriander
• Paste 3 - 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 to 10 - red chillies
• 1 - star anise
• 1 - maize flower
• 1 - nutmeg
• 1.5 inch - turmeric
• For tempering:
• 2 tsp - groundnut oil
• 2 - sliced onions
• 2 - slit green chillies
• 1 cup - water

How to Make Chicken Xacuti

• Add salt and turmeric powder to curry-cut chicken.
• Add paste 1, of ginger, garlic, coriander, chillies and marinate for half an hour.
• To make paste 2, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.
• Add grated coconut and saute for another 5-7 minutes.
• Once onions are crisp, keep aside.
• To make paste 3, in a dry pan roast cinnamon, cardamom, aniseed, black peppercorns, poppy seeds, coriander seeds, red chillies, star anise, maize flower, nutmeg and turmeric.
• Make Xacuti masala by grinding together paste 2 and 3.
• For the final preparation, heat oil in pan and add onions and green chillies.
• After one minute, add the marinated chicken pieces.
• After two minutes, add Xacuti masala and water.
• Cook for 10 minutes.
• Serve hot with bread or rice.