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.
- Recipe Type : Goa, Non Vegetarian
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