Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method
Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.
In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water.
Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!
- Let's take a look at the recipes being shared today with Alphabet "X"
- Karen’s Kitchen Stories: Brothless Ramen with XO Sauce
- Sneha’s Recipe: Chicken Xacuti
- Mayuri’s JikoniMushroom Xacuti
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
- Jolene’s Recipe Journal: Xavier Soup
- Blogghetti: Xiaodianxin Recipe
- Food Lust People Love: Xmas Eggnog Fudge
- Culinary Cam: Xoconostle Tartlets
- Magical Ingredients: Xoconostle Xnipec Paratha
- A Messy Kitchen: Xoi - Vietnamese Sticky Rice
- A Day in the Life on the Farm: Xylocarp Cocktail
Thanks for the pronunciation tip. This masala sounds amazing.
ReplyDeleteI am totally hooked on the xacuti curries... well mostly the vegetarian ones.
ReplyDeleteI can almost smell the gorgeous aroma of your chicken from the photos, Sneha! If only I could dip my spoon in that sauce.
ReplyDeleteThis looks so full of flavor! You're making me hungry.
ReplyDeleteThis sounds and looks like it's full of flavor. Definitely a dish I would like to try!
ReplyDeleteThis looks delicious!
ReplyDeleteThis would definitely be a favorite for us, looking forward to trying it out!
ReplyDelete