👉🏻 1 kg – Chicken thighs
👉🏻 1 – Coconut, grated
👉🏻 3 nos – Onions, thinly sliced
👉🏻 1 – Tomato, finely chopped (optional)
👉🏻 3 nos – Potatoes, peeled and cut into 1”cubes
👉🏻 1 – Green Chilli, slit
👉🏻 3 tbsps – Ginger – Garlic – Chilli paste
👉🏻 4 tbsps – Xacuti masala
👉🏻 1 tsp – Turmeric powder
👉🏻 15 – Curry leaves
👉🏻 3 cups – Water
👉🏻 1 tbsp – Vinegar
👉🏻 3 tbsps – Olive oil
👉🏻 A handful of chopped coriander leaves
👉🏻 A dash of lemon juice
👉🏻 Salt to taste
👉🏻 Wash and cut the chicken thighs into medium-sized pieces.
👉🏻 Add a tbsp of salt, vinegar, 2 tbsps ginger-garlic-chilli paste to the chicken. Mix well and set aside to marinate for an hour.
👉🏻 On a medium high flame, place a tawa. Once hot, dry roast the grated coconut and 1 sliced onion, separately, for 5 to 7 minutes. Remove and keep aside to cool.
👉🏻 Now add the roasted coconut, sliced onion, Xacuti masala and pour 2 cups of water in a blender/ mixer. Grind these ingredients together to a fine paste. Keep aside.
👉🏻 Place a deep bottomed pot on a medium high flame. Once hot, pour 3 tbsps of olive oil.
👉🏻 Add 2 thinly sliced onions, curry leave and slit green chilli, and sauté till the onions turns light golden brown.
👉🏻 Add chopped tomato and the remaining ginger-garlic-chilli paste. Sauté till the tomato turns mushy.
👉🏻 Add the marinated chicken pieces. Gently stir and cook covered for 5 minutes.
👉🏻 Add the Xacuti masala paste. Give it a good stir until the chicken pieces binds well with the masala.
👉🏻 Add the remaining water, cubed potatoes and season with salt.
👉🏻 Stir well. Cover and cook till the chicken is tender.
👉🏻 Turn off the flame. Garnish with chopped coriander leaves, a dash of lemon juice and serve hot.
👉🏻 Chicken Xacuti pairs well with Goan Pao/bread, steamed rice or Pulao.