Murgh xaccuti
This classic Goan dish is cooked with a special xaccuti masala that uses a range of spices
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 4-6 |
12 cloves garlic, 1-inch piece ginger ground together
Juice of 1 lemon
1 (1 ¼ kg) chicken, skinned and cut into 8 pieces)
½ large fresh coconut, grated or 6 tbsp desiccated coconut
Ghee or oil
3 large onions, chopped
1 ½ level tsp salt
2 ½ cups (575 ml) water
For Xaccuti masala
6 Kashmiri dry chillies, seeded
1 level tsp turmeric powder
3 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp fenugreek seeds
2 tsp sesame seeds (substitute)
5 small cardamoms shelled
6 cloves
1-inch piece cinnamon
1. To make xaccuti masala, roast all ingredients separately and grind together to a fine paste.
2. Rub garlic paste and lemon juice thoroughly on to the chicken pieces and set aside.
3. Dry roast freshly grated or desiccated coconut in a griddle and grind together with rest of the roasted xaccuti masala spices.
4. Heat 4 tbsp ghee or oil. Fry onions until golden brown and add the ground masala. Stirring frequently fry until colour turns brown and add 1-2 table spoon water. Stir well. Add the marinated chicken 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. Sprinkle remaining lemon juice. Serve hot.
Image courtesy: Shutterstock
Tell us about your favourite dishes or recipes at food@gulfnews.com