MADE OF

Red chilli, Coriander, Fennel, Clove, Black pepper, Cinnamon, Black cardamom, Stone flower, Mace, Bay leaf, Fenugreek seed, Turmeric, Cumin, Khus Khus, Degi mirch, Star anise

BEST WITH

Rice, Poi

RECIPE

Ingredients

• Marinate For the Chicken
  
  

• 1/2 Kg Chicken cut into small pieces

• 2 ½  Tbsp Ginger Garlic Paste 

• 1/2 Tsp Turmeric Powder

• 1/2 Lemon Juice

• Salt to taste

• To Cook The Chicken
  
  

• 2 Tbsp Vegetable Oil

• 2 Cups Onion (Finely Chopped)

• 1 Cups Tomato (Finely Diced)

• 1 ½ Cups Water

• 1 Cup Grated Coconut

• 2 Bay Leaves

• 3 Tbsp Xacuti Masala

Method

• Marinate the chicken pieces with ginger and garlic paste, turmeric powder, lemon juice, and salt to taste ,keep aside for 10-15 mins

• Heat a pan, add grated coconut and dry roast till it turns golden brown and then remove it from heat.

• Now add onions to the same pan and dry roast till they turn golden brown and keep it aside with the roasted coconut .

• Add Xacuti masala, roasted onion and coconut to a blender and blend until smooth.

• Heat oil in a deep bottom pan and to that add the finely chopped onions and saute till they turn translucent and golden brown. Next, add the finely diced tomatoes and continue sautéing till the tomatoes turn soft and the oil begins to separate from the onions and tomatoes.

• Add the marinated chicken and saute it with the onion and tomato. Add 1 cup of water, then cover and cook for 10 minutes on medium heat. 

• Add the blended masala and mix well. Let it cook on medium flame for 3-4 mins till it comes to a boil. Add Bay leaf and serve.