– 1 1/2 Onion (sliced) – 1/2 cup Freshly grated coconut (half coconut) – 1/2 tsp turmeric powder – 10 cloves – 2 inch Cinnamon stick – 2 Green Cardamom – 1 tsp Black Pepper Corns – 1/2 tbsp White Poppy Seeds – 1/4 Poppy flower (Star Anise) – 1/2 Mace (Patri) – 1/4 tsp Aniseeds – 1 tbsp Corainder seeds – Pinch Nutmeg – 5 Dry Kashmiri Chillies
– 1/2 kilograms Chicken (cut into small pieces) – 1 Onion (sliced) – 2 Green chilies (slit) – 5 Garlic cloves (sliced) – 10 Fresh Curry leaves – 4 tbsp Coriander leaves (chopped) – Oil (as required)
Start off by marinating for at least 15 minutes.
Step 2
Dry roast the remaining ingredients with Xacuti masala
Grind coconut onion mixture with roasted spices with sufficient water to a fine paste.
Add 3 tbsp oil and fry the Onion with green chillies and curry leaves until the onion are soft.
Cook the marinated chicken for 10 minutes!
Add the Xacuti masala paste and cook for 2 minutes. Then, pour in 1 to 1½ cups of water, cover the pan, and cook for 15 to 20 minutes, or until the chicken is fully cooked.