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Chicken Xacuti

1 kg chicken, cut into pcs for curry
1/4 teaspoon turmeric powder
1 teaspoon salt
2 inches ginger
10 cloves garlic
1/2 bunch coriander
5 green chilies
1 teaspoon peanut oil
2 sliced onions
2 green chilies, chopped
1 inch gingerroot
5 cloves garlic
1 large coconut, grated
1/2 bunch coriander
2 inches cinnamon
3 peeled cardamoms
1 teaspoon anise seed
1 teaspoon black peppercorn
1 tablespoon poppy seed
1 tablespoon coriander seed
8 -10 kashmiri red chilies
1 star anise
1 mace, flower
1/4 inch nutmeg
1/2 inch turmeric
2 teaspoons peanut oil
2 sliced onions
2 slit green chilies
1/4 cup water

Marinate the chicken pcs in the turmeric and salt and keep aside.
Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
Heat 1 tsp oil in pan and sauté 2 sliced onions, green chillies, ginger, garlic for 3 minutes.
Add 1 grated coconut and sauté for another 5-7 minutes.
Once onions are crispy, keep aside.
On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.
Make Xacuti masala by grinding together the onion mix and spice mixture.
Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies.
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala and water.
Cook for 15 minutes or till chicken is tender.
Garnish with coriander leaves.
Serve hot with Indian chapatis, bread or rice.
Serve lemon wedges at the side.

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