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Chicken Xacuti | Chicken Shagoti | How to make Goan Chicken Xacuti
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Chicken Xacuti | Chicken Shagoti | How to make Goan Chicken Xacuti
Allergy Info: Contains Coconut.
Serves: About 10-12 people
Ingredients for Goan Chicken Xacuti:
Whole Chicken - 5.6 lbs or 2.5 Kg, cut into pieces
Turmeric - 1.5 heaping teaspoons, divided
Onion - 2 cups, chopped
Ghee - 1.5 teaspoons (Optional, but adds a lot of flavor)
Salt - to taste
Oil, as needed
For Green Masala: Make a thick paste without adding water
Cilantro/Dhaniya - a bunch
Garlic - 2 spoons, chopped
Ginger - 2 spoons, chopped
Green Chilli - 1
Yogurt - 2 spoons
Curry masala spices:
Coriander seeds - 1/4th cup
Red Chillies - 6-8 or to taste
Jeera - 1 teaspoon
Peppercorn - 16
Cinnamon - 1 & 1/2 inch
Star Anise/Chakra Phool - 3-4 petals, seeds discarded
Poppy Seeds/Khuskhus - 1 spoon ( Optional but adds to thickness of gravy)
Jaiphal - a very small piece
Patri/Mace - 3/4 th teaspoon
Lavanga - 8-10
Badishep/Fennel Seeds - 1 spoon
For Coconut gravy:
Onion - 2 cups, chopped
Coconut grated - Fresh or thawed frozen fresh, 2 cups
Tamarind -a big marble sized ball
Method:
1. Marinate Chicken with green masala, 1 & 1/2 teaspoon turmeric and 1 spoon salt for 1/2 hour to 1 hour.
2. Fry curry masala spices in a little bit of oil. Keep aside.
3. Fry onion and grated coconut listed under 'For Coconut Gravy'. Add remaining turmeric. Grind with toasted spices, tamarind and salt. Set aside.
4. Fry onion until color changes. Add Chicken along with the marinade and fry on high heat until edges appear white. Add a few spoons of the ground masala. Cook covered without adding water on medium flame until Chicken is tender.
5. Add coconut masala and add water to adjust for desired consistency. Adjust seasoning if needed. Let it come to a final boil. Switch off flame.
Xacuti tastes better as it ages. Leftover gravy can be eaten as Ros Omellete.
Chicken Recipes
If you like this recipe, please comment, like, share & subscribe to @ThatHappyBowl
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#thathappybowl #goanrecipe #goanfood
Allergy Info: Contains Coconut.
Serves: About 10-12 people
Ingredients for Goan Chicken Xacuti:
Whole Chicken - 5.6 lbs or 2.5 Kg, cut into pieces
Turmeric - 1.5 heaping teaspoons, divided
Onion - 2 cups, chopped
Ghee - 1.5 teaspoons (Optional, but adds a lot of flavor)
Salt - to taste
Oil, as needed
For Green Masala: Make a thick paste without adding water
Cilantro/Dhaniya - a bunch
Garlic - 2 spoons, chopped
Ginger - 2 spoons, chopped
Green Chilli - 1
Yogurt - 2 spoons
Curry masala spices:
Coriander seeds - 1/4th cup
Red Chillies - 6-8 or to taste
Jeera - 1 teaspoon
Peppercorn - 16
Cinnamon - 1 & 1/2 inch
Star Anise/Chakra Phool - 3-4 petals, seeds discarded
Poppy Seeds/Khuskhus - 1 spoon ( Optional but adds to thickness of gravy)
Jaiphal - a very small piece
Patri/Mace - 3/4 th teaspoon
Lavanga - 8-10
Badishep/Fennel Seeds - 1 spoon
For Coconut gravy:
Onion - 2 cups, chopped
Coconut grated - Fresh or thawed frozen fresh, 2 cups
Tamarind -a big marble sized ball
Method:
1. Marinate Chicken with green masala, 1 & 1/2 teaspoon turmeric and 1 spoon salt for 1/2 hour to 1 hour.
2. Fry curry masala spices in a little bit of oil. Keep aside.
3. Fry onion and grated coconut listed under 'For Coconut Gravy'. Add remaining turmeric. Grind with toasted spices, tamarind and salt. Set aside.
4. Fry onion until color changes. Add Chicken along with the marinade and fry on high heat until edges appear white. Add a few spoons of the ground masala. Cook covered without adding water on medium flame until Chicken is tender.
5. Add coconut masala and add water to adjust for desired consistency. Adjust seasoning if needed. Let it come to a final boil. Switch off flame.
Xacuti tastes better as it ages. Leftover gravy can be eaten as Ros Omellete.
Chicken Recipes
If you like this recipe, please comment, like, share & subscribe to @ThatHappyBowl
#thathappybowl #goanrecipe #goanfood
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