A popular recipe from the Goan cuisine. Chicken pieces cooked in spicy tangy freshly ground coconut masala.
CHICKEN XACUTI
Ingredients
500 grams boneless chicken, cut into pieces
1 inch cinnamon
10-12 cloves
1 teaspoon cumin seeds (jeera)
5 star anise
1 teaspoon coriander seeds
1 teaspoon carom seeds (ajwain)
1 tablespoon poppy seeds (khus khus)
1 teaspoon fennel seeds (saunf)
1 teaspoon black peppercorns
6 dried red chillies
3 tablespoons oil
1 cup scraped fresh coconut
6-8 garlic cloves
2 medium onions, finely chopped
¼ teaspoon turmeric powder
Salt to taste
2 tablespoons tamarind pulp
¼ teaspoon nutmeg (jaiphal) powder
Chopped fresh coriander leaves for garnishing
Ginger juliennes for garnishing
Method
1. Dry roast cinnamon, cloves, cumin seeds, star anise, coriander seeds, carom seeds, poppy seeds, fennel seeds, peppercorns and dried red chillies till fragrant.
2. Heat 1 tablespoon oil in another non-stick pan. Add coconut and sauté till lightly browned. Remove from heat and set aside.
3. Blend together roasted spices and browned coconut with little water to a smooth paste. Add garlic cloves and blend.
4. Heat remaining oil in another non-stick pan. Add onions and sauté till translucent. Add turmeric powder, salt and mix well. Add ground paste, mix and cook for 1-2 minutes.
5. Add chicken and mix. Add some water, mix, cover and cook till soft.
6. Add tamarind pulp, mix and let it simmer. Add nutmeg powder, mix and cook for a minute.
7. Garnish with coriander leaves and ginger juliennes and serve hot.
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