Ingredients
- 1 kg chicken
- 1 onion, sliced
- Few coriander leaves
- Oil
- Salt to taste
- Tamarind paste
Marinate the Chicken
Grind together 1 inch ginger, 12 small garlic cloves, 2–3 green chillies, coriander leaves, turmeric and salt. Marinate the chicken with this paste and keep aside.
Masala for Grinding
- 1 tbsp oil
- 1 tsp black pepper
- 1 star anise
- Small piece cinnamon
- 2 tbsp poppy seeds
- 3–4 cloves
- 2 tbsp coriander seeds
- 10 dry red chillies (Byadgi and Kashmiri chillies)
- Mace
- 1–2 green cardamoms
- ½ tsp cumin seeds
- ½ onion, sliced
- ½ fresh coconut, grated
Instructions
Heat a little oil in a pan and roast the black pepper, star anise, cinnamon, cloves, mace, coriander seeds, red chillies, cardamom and cumin seeds on low flame.
When aromatic, add the poppy seeds and roast for another 1–2 minutes. Remove and keep aside. In the same pan, add a little more oil and roast the onions.
When the onions change colour, add the grated coconut and continue roasting until the coconut turns light brown.
Remove and allow to cool. Grind everything together into a fine paste (always dry grind first before adding the coconut and onion). Add a little water if required. Keep aside.
Heat oil in a kadhai. Add the sliced onion and fry until it turns slightly brown.
Add the marinated chicken and fry for a few minutes.
Add the prepared masala paste and tamarind paste.
Add hot water as required.
Cover and cook on low flame for around 20 minutes.
Adjust the seasoning and consistency. That’s it, your delicious Goan Chicken Xacuti is ready.
Garnish with coriander leaves and serve hot with chapati and rice.
SPICE LEVEL: 🌶🌶🌶
