Guest guest Posted January 19, 2004 Report Share Posted January 19, 2004 WARNING - NON-VEG RECIPE Kishore (and others interested), Xaccuti is not a difficult dish to make... try it out... comes out well. :::Ingredients::: 1. Xaccuti masala 6 Kashmiri dry chillies deseeded 3 tsps coriander seeds 1/2 tsp cumin seeds 1 tsp fenugreek seeds 2 tsps poppy seeds 5 small cardamoms - shelled 6 cloves 1 " cinnamon All of the above roasted separately 2. 1.5 kg chicken, skinned and cut into 8 pieces (you figure out how :-D) 1/2 large fresh coconut or 6 tbsp dessicated coconut 3 large onions chopped 12 cloves garlic & 1 " ginger ground together Salt to taste 1 level tsp turmeric powder Juice of one lemon Ghee or oil 575 ml water :::Method::: Marinate the chicken with ginger-garlic paste (8 hours) - don't freeze. Dry roast freshly grated or dessicated coconut in a girdle and grind together with the rest of the roasted spices (Xaccuti masala). Heat 4 tbsps ghee or oil. Fry onions till golden brown and add the ground masala stirring repeatedly until color turns brown. Now add 1-2 tbsps water. Stir well. Add the marinated chicken, turmeric and salt, mix thoroughly. Fry for a few minutes, pour in the water and cover the lid. Reduce heat and simmer gently until the chicken is tender and the gravy has thickened (gravy should be thick). Sprinkle remaining lemon juice and serve hot. (Ideally served with rice and pickles) Quote Link to comment Share on other sites More sharing options...
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