Chicken Xacuti

Ingredients

• Roast separately in a thin layer of oil and grind together:
• Kashmiri  red peppers (sabut lal mirch) 6-8 (large size)
• Green chilli 2
• Coconut, grated, white only ¾ cup, till dark at the edges
• Fennel seed (saunf) 1 ½ tbsp
• Coriander (Dhania ) seeds 1 ½  tbsp
• Poppy seeds (Khus khus) 2 tsp
• Cloves (Laung) 12
• Cinnamon (Dalchini), broken small ½ tsp
• Black Cumin (Kala Jeera) 1 tsp
• Mace (Javitri) 2 tsp, loosely packed petals
• Nutmeg (Jaiphal) ¼ nut
• Peppercorns (Sabut kali mirch) 12
• Star Anise (Dagad Phool) 1
• Oil ¼ cup (60 g ), approx.
• Turmeric (haldi) ½ tsp
• Onion, grated 1 cup (250 g)
• Chicken, cut into small pieces 1 (1 kg)
• Salt 2 tsp or to taste
• Coconut milk ½ cup
• Coriander leaves (Hara Dhania and grated coconut to garnish)

Preparation

• Heat oil and add onions. Sauté till a little soft and add the chicken. Stir-fry over high heat and add salt.

• Add the ground paste and turmeric. Stir-fry over high heat till chicken is coated. Lower the heat and simmer till chicken is cooked through.

• Add the coconut milk, stir-fry till excess liquid evaporates and serve hot garnished with coriander leaves and coconut.