Chicken Xacuti - Saraswat Goan Hindu Curry

Ingredients
1kg Chicken
1tbsp ghee or oil for frying
1 Sliced onion
6 Curry Leaves
1tbsp Tamarind pulp

Xacuti Masala
200 gm fresh coconut grated
2 medium sized onions sliced
8 cloves garlic
1" pc ginger
6-8 dried red chillies (how spicy you like it)
3 flakes mace
2 " cinnamon stick
4 green cardamons
6 cloves
6 peppercorns
1/2 tsp cumin seeds
1 tbsp coriander seeds
1tbsp poppy seeds
1tsp saunf
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
A pinch of nutmeg
1 tsp turmeric


Method

1. Salt Chicken, cut into 2" pieces, and set aside.
2. Saute the ginger garlic and onion separately until onions turn light brown colour. 
3. Dry Roast - dried red chillies, cinnamon, peppercorns, cardamons, cloves, cumin seeds, coriander seeds , mace , poppy seeds, saunf, fenugreek seeds, mustard seeds & turmeric . Dry Roast the grated coconut separately until light brown.
4. Put the sauteed onion mixture along with the roasted ingredients and grind, adding water, to a paste (Xacuti Masala).
   
5. Heat the ghee or oil in a pan, then add the 1 sliced onion,  curry leaves and fry until brown
6. Add the ground Xacuti Masala and cook for about 3-4 minutes
7. Add the salted Chicken pieces and stir for about 2 mins. Now add 1 cup of water and cook until Chicken is done.
8. Add the tamarind pulp and salt to taste.

SERVE HOT & ENJOY !!

P.S *1/2 tsp Aniseed can also be added to the Xacuti Masala...but the difference in flavor is negligible as we already have saunf.
Step 7. - Do ensure that the paste is not left to dry. you might need to add more water depending on your preferred consistency