BY CHEF SOURAV BASU
THE GRAND, ASANSOL
| Dish Name | CHICKEN XACUTI | |||
| Meal Period | Lunch/Dinner | |||
| Prep. Time | 45 mins | |||
| Cooking Time | 20 mins | |||
| Finishing Time | 3 mins | |||
| Ingredients for _ portions | ||||
| Description | Unit | Qty | ||
| Chicken | KG | 1 | ||
| Ghee | KG | 0.1 | ||
| Onions | KG | 0.8 | ||
| Coconut fresh | KG | 0.4 | ||
| Masala X | ||||
| Coriander seeds | KG | 0.01 | ||
| Turmeric | KG | 0.005 | ||
| Red chillies | KG | 0.02 | ||
| Peppercorns | KG | 0.001 | ||
| Masala Y: | ||||
| Cloves | KG | 0.001 | ||
| Cinnamon | KG | 0.001 | ||
| Nutmeg | KG | 0.002 | ||
| Aniseed | KG | 0.001 | ||
| Poppy seeds | KG | 0.01 | ||
| Mace | KG | 0.001 | ||
| Sour lime juice | LT | 0.01 | ||
| Method:- | ||||
| Extract thick and thin milk of one coconut. Grate and roast the other coconut with 2 sliced onions. | ||||
| Masala X: Roast the spices mentioned separately in ghee, and grind them to a fine paste. | ||||
| Masala Y: Roast the spices mentioned separately in ghee, and grind them to a fine paste. | ||||
| Clean and cut the chicken. Apply a spoonful of salt and keep it aside. | ||||
| Chop four onions and fry them in a little ghee, till they turn light brown. | ||||
| Now add the chicken and fry it well. Add masala X and fry it well. Then pour in the thin coconut milk. Cook till the meat is tender. | ||||
| Add the remaining onions cut into fours, roasted coconut and stir well. | ||||
| Add masala Y and finally the thick milk. Cook this mixture on a low flame for 10mins. Add salt if necessary and lime juice. Serve hot. | ||||
CHICKEN XACUTI
Advertisement:
Add Comment