CHICKEN XACUTI ... A Goan Speciality

Chicken- 1kg (Wash and cut into medium size pcs)
For marination
Garlic cloves- 4
Ginger- 1 inch
Coriander Leaves- ½ cup chopped
Green chili- 1 or more
Turmeric Powder- ½ Tspn
Salt- 1 Tspn
Grind chili, ginger, garlic & coriander to a fine paste and set aside
Rub salt and Turmeric on the chicken pcs and apply the green masala well and set aside for about an hour.

Ingredients for the masala
Kashmiri Chili- 8
Poppy Seeds- 1 Tbspn
Coriander Seeds- 1 Tbspn
Badishep(saunf)- 1 Tspn
Jeera(cumin)- ½ Tspn
Garam Masala (cinnamon-2pcs, cardamom whole-2, Nutmeg-1/4 pc, star anise-2 petals, Bayleaf-1)
Coconut Grated- ½
Onion- 1 big sliced
Onion- 1 medium sized chopped
Tomato- 2 medium sized chopped
Coconut milk- ½ cup
Oil- 1 Tbspn
Ghee- 1 Tbspn

Method:
In a pan, dry roast coriander seeds, poppy seeds jeera, badishep, cinnamon, cardamom, nut meg, star anise. When it turns brown, remove and set aside.
In the same pan, fry the Kashmiri chili’s & when the colour changes, remove and set aside.
In the same pan, add 1 Tspn of Oil, fry sliced onions till golden brown.
To this, add the grated coconut and fry well and set aside.
When cool, grind all the fried ingredients with sufficient water to a fine paste.In a wide and deep vessel, add remaining oil and ghee.
When hot add the bay leaf followed by the chopped onions and fry till light brown.
To this, add marinated chicken. Now add tomatoes and fry well on a high flame. Now reduce the flame and add 1 cup water.
Cover the lid and cook the chicken till almost done.
Add the ground masala paste. Rinse the blender with some water and add to the chicken for sufficient gravy (If needed). Cook till meat is tender. Add salt if required.
You may add Vinegar( optional).
The Goan special xacuti chicken is now ready for serving