Murgh Xaguti Masala or Goan Chicken Curry Recipe

2 tablespoon(s) oil

2 onions finely chopped

12 medium pieces (about 800 grams) of chicken

1/2 teaspoon(s) turmeric powder

2 cup(s) water

salt to taste

1 tablespoon(s) tamarind pulp

1/2 teaspoon(s) equal mix of mace and nutmeg powders For the Paste

1 cup(s) grated coconut

10 whole dry red Kashmiri chillies

4 cloves

2 cinnamon sticks of

1 each 2 tablespoon(s) each coriander and poppy seeds (khus khus)

1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds

2 star anise (phoolpatri)

1 tsp garlic paste

DIRECTIONS

1. Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.

2. Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned.

3. Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides.

4. Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates

5. Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.

TIP:

6. Traditionally, chicken is cut into comparitively smaller pieces for this recipe.