Recipe for Chicken Xacuti with Freshly Made Xacuti Masala
Flavourful Chicken Curry with freshly ground Xacuti Masala Paste.
Ingredients
- 750 grams Chicken on the bone
- 1 medium Onion, chopped
- 2 medium Tomatoes, chopped
- 1 Bay leaf
- 1 lime-size ball Tamarind (optional)
- Salt to taste
Ingredients for Xacuti Masala
- 7 to 8 Red Chillies (Bedki)
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Poppy seeds
- 1 inch Cinnamon
- 3 Cardamom
- 4 to 5 Cloves
- 1 Black cardamom
- 1 Star Anise
- Mace - small piece
- ½ tsp Peppercorns
- ½ tsp Turmeric powder
- Nutmeg - small piece
- 2 medium Onions sliced
- ½ cup Coconut
Instructions
- Heat a little oil in a pan and then roast the dry xacuti masala dry spices until fragrant. Remove onto a plate and let them cool.
- Heat another teaspoon of oil in the same pan and then fry the sliced onions and grated coconut till lightly golden on medium heat.
- After the spices, the onions, and coconut have cooled, transfer them into a blender jar and grind to a smooth paste with a little water. Set this Xacuti Masala aside.
- In a vessel or pot, add 3 tablespoons of oil and saute one medium chopped onion. Also, add one bay leaf to the onion.
- When the onion turns translucent add one chopped tomato and also salt to taste and fry till soft.
- Next, add the washed chicken pieces and fry them for a minute or two. Cover and cook the chicken till it is almost done. You can also add potatoes at this stage.
- Once the chicken is almost cooked, add in the Xacuti Masala that we blended earlier. Also, add about 300 ml water to make the chicken gravy. At this stage also add tamarind water (a small ball of tamarind soaked in 1/4 cup warm water).
- Cover the vessel and allow the curry to simmer for 4 to 5 minutes. Finally, garnish with coriander leaves.
- Serve Chicken Xacuti with rice
Notes
- Use tamarind or lemon juice in the curry for a slightly tangy flavour.
- Adjust chillies to suit your spice level
- Add potatoes if you like in this chicken curry.