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Chicken Xachuti

Ingredients

Chicken 1 kg
Coconut (nariyel), grated 1 large
Tamarind (imli) A walnut size ball
Ginger (adrakh) chopped 1 tea spoon
Onion (payaz) , finely chopped 2 cups
Garlic (lahsan), chopped 2 table spoon
Cloves (laung)  6
Green cardamom (hari elaichi) 6
Vinegar (sirka) 1 table spoon
Salt To taste

for Roasting (Spices)

Dill (sua) seeds 1 table spoon
Cinnamon (dalchini) 2” piece
Peppercorn (kali mirch) 14-15
Poppy seeds (khuskhus) 1 table spoon
Dried red chilli (lal mirch) 3
Kasmiri red chilli (kashmiri lal mirch) 3
Cumin (jeera) seeds 1 tea spoon
Coriander (dhaniya) seeds 1 tea spoon
Mustard (sarso) seeds 1 table spoon

for garnishing

Coconut (nariyel) pieces  ¼ cup
Nutmeg powder (jaiphal) ¼ tea spoon

Method

  • 1. Grate coconut, take out ¾ from it and squeeze it to take out first milk.
  • 2. Now add a cup of water in it, grind it and remove second milk.
  • 3. Soak tamarind in second coconut milk.
  • 4. Roast rest grated coconut (¼th) in a pan and keep aside.
  • 5. Now take other roasting ingredients in same pan and roast them. (It is always better if you can roast them separately).
  • 6. Now take theses roasted ingredients in a blender jar, add roasted coconut, ginger and turmeric powder in it and make a smooth paste.
  • 7. Heat oil in a pan, add onion and garlic and fry them till they become brown.
  • 8. Now add ground paste and fry them for 2-3 minutes.
  • 9. Then add chicken and cook them on low flame.
  • 10. Now add tamarind pulp along with the coconut milk (2nd milk).
  • 11. Cook this when chicken is almost done.
  • 12. Now add thick coconut milk, cloves, cardamom, vinegar and salt.
  • 13. Garnish it with tiny cubes of coconut and sprinkle nutmeg powder.
  • 14. Serve chicken xachuti with boiled rice.

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