Monday, 30 September 2013


CHEF BB CHICKEN XACUTI INGREDIENT 1 kg chicken 1/4 tsp turmeric powder 1 tsp salt MARINATION 2 inches of ginger 10 flakes garlic 1/2 bunch coriander 5 green chilies XACUTI MASALA 5 flakes garlic 1 grated large coconut 1/2 bunch of coriander 2 inches cinnamon 3 peeled cardamoms 1 tsp aniseed 1 tsp black pepper corn 1 tbsp poppy seeds 1 tbsp coriander seeds 8-10 Kashmiri red chilies 1 star anise 1 maize flower 1/4 piece nutmeg 1/2 inch turmeric 2 tsp groundnut oil 1 tsp groundnut oil 2 sliced onions 2 green chilies 1 piece of 1 inch ginger 2 sliced onions 2 slit green chilies METHOD OF PREPARATION Add salt and turmeric powder to curry-cut chicken. Add paste I of ginger, garlic, coriander, chilies and marinate for half an hour. To make paste II, heat oil in pan and sauté sliced onions, green chilies, ginger, garlic for 3 minutes. Add 1 grated coconut and sauté for another 5-7 minutes. Once onions are crispy, keep aside. For the final preparation, heat oil in pan and add onions and green chilies. After one minute add the marinated chicken pieces. After two minutes add masala and water. Cook for 10 minutes. COPY RIGHTS RESERVED BY @CHEF BB See more at: @CHEF BB and and

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