I made Chicken Xacuti for lunch today and thought I'd cheat my way through. Xacuti generally is a dry ground Masala added to a paste of pan-roasted grated coconut. If you ask me.. the countless spices that go into Xacuti masala will mean nothing without the toasted coconut which is our true hero. With all due respect to all of the "shamais" who've ground this hundred spice laden Masala for centuries. I think I'll manage just fine without the detailed spicing. This Goan Pao would like to cheat today.
INGREDIENTS:
400 gms chicken cut
1 + 1/2cup grated coconut
1 large Kashmiri Chilli
1tbs Coriander seeds
1/2 tsp Aniseed (Badisep)
8 Peppercorns
5 Cloves
2 pods Cardamom
4 flakes Garlic
1 Onion sliced
1/2" ginger
1tsp turmeric powder (haldi)
1 onion
1 Tomato
2 Fresh green chillies
1 inch Cinnamon
1/2 Lime juice
2 tbs oil for frying
Salt to taste
Freshly chopped Coriander for garnish
In a skillet, toast everything mentioned after chicken and before ginger. Leave to cool. In the meanwhile marinate chicken in lime juice, turmeric and salt. Keep standing at room temperature. Also finely chop 1 medium onion, 1 small tomato and slice green chillies. Set aside.
Put all toasted (& cooled) masala into a grinder along with ginger and only enough water to form a coarsely ground paste. Add this masala to your marinating chicken give a good mix. Let it sit.
In the utensil to cook Chicken Xacuti, add oil and toss in the cinnamon stick on low fire. Add chopped onion to fry until caremalised. Then add Tomato plus green chillies until tomatoes mellowed down and the mixture begins to clump together. It's then time to add 1 cup water and the marinating chicken into your cooking utensil, stir, cover with lid and cook on low flame.
Your bubbling Chicken Xacuti will have already tickled couple of noses in your neighborhood. Only a Goan can relate to this aroma.
After 15-20mins of cooking sprinkle the freshly chopped green Coriander and serve!
💡 : I know how you will often be left with only 'xacuti' thick gravy while everyone chomped away the chicken. This gravy makes my all-time favorite breakfast. ROSS OMLETE.
INGREDIENTS:
400 gms chicken cut
1 + 1/2cup grated coconut
1 large Kashmiri Chilli
1tbs Coriander seeds
1/2 tsp Aniseed (Badisep)
8 Peppercorns
5 Cloves
2 pods Cardamom
4 flakes Garlic
1 Onion sliced
1/2" ginger
1tsp turmeric powder (haldi)
1 onion
1 Tomato
2 Fresh green chillies
1 inch Cinnamon
1/2 Lime juice
2 tbs oil for frying
Salt to taste
Freshly chopped Coriander for garnish
In a skillet, toast everything mentioned after chicken and before ginger. Leave to cool. In the meanwhile marinate chicken in lime juice, turmeric and salt. Keep standing at room temperature. Also finely chop 1 medium onion, 1 small tomato and slice green chillies. Set aside.
Put all toasted (& cooled) masala into a grinder along with ginger and only enough water to form a coarsely ground paste. Add this masala to your marinating chicken give a good mix. Let it sit.
In the utensil to cook Chicken Xacuti, add oil and toss in the cinnamon stick on low fire. Add chopped onion to fry until caremalised. Then add Tomato plus green chillies until tomatoes mellowed down and the mixture begins to clump together. It's then time to add 1 cup water and the marinating chicken into your cooking utensil, stir, cover with lid and cook on low flame.
Your bubbling Chicken Xacuti will have already tickled couple of noses in your neighborhood. Only a Goan can relate to this aroma.
After 15-20mins of cooking sprinkle the freshly chopped green Coriander and serve!
💡 : I know how you will often be left with only 'xacuti' thick gravy while everyone chomped away the chicken. This gravy makes my all-time favorite breakfast. ROSS OMLETE.
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