RECIPE OF THE WEEK : CHICKEN XACUTI

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.