Goan Chicken Xacuti – Some days back I received a Maharaja EasyLock mixer grinder for review. I was very excited after receiving it as this was my 4th product from Maharaja Whiteline. The first 4 products (hand blender, rice cooker, steam iron and Marvello OTG) were awesome and I was sure that this product would be great too. Yes! it lived upto my expectations.
Maharaja Whiteline was founded in 1976 and has been a leader in innovation ever since its inception. This brand has the largest range of appliances in the industry of kitchen appliances, home comfort and garment care. The mixers from this company are exceptional. This was the first brand to introduce the very first “1,2,3… Maharaja Mixie”, a unique solution for a full meal preparation with 3 jars – liquidizing, dry and wet grinding and chutney and it is constantly innovating ever since.
The lid of blending jar and liquidizing jar comes with small cap which can be opened if needed to add small ingredients or water. In this way, we need not open the entire lid. My old mixer grinder does not have this feature and caused a lot of inconvenience as every time I had to open the entire lid which sometimes causes spills. The jars are made of superior quality stainless steel. The handles of the jars are sturdy and ergonomically designed to give a good grip to the hands. The lids fit tightly on the jars ensuring that there is no chance for spills.
Ingredients1/2 kg chicken
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon red chilli powder
½ tablespoon turmeric powder
1 and ½ tablespoon ginger garlic paste
1 tablespoon lemon juice
2 tablespoon yogurt
1 teaspoon salt
For Gravy:1 cup grated coconut
6 black pepper corns
8 cloves
1 tablespoon coriander seeds
1/4-inch nutmeg
1/2-inch cinnamon
1/2-inch tamarind
4 dry red chillies
4 garlic pods
2 medium sized onions, Julienne
1 medium sized onion, finely chopped
1 tablespoon garam masala
2 tablespoon oil
Salt to taste
Method* Wash the chicken pieces and marinate it by applying the ingredients meant for marination. Keep this in refrigerator for atleast 2 hours.
* Heat a kadai, add 1 tablespoon oil, roast the grated coconut on low flame till the grated coconut appears brownish. Remove and keep aside.
* In the same kadai, add 1 teaspoon oil and roast the masala namely black peppercorns, red chillies, cloves, nutmeg and cinnamon till fragrant. After roasting, remove and keep aside.
* In the same kadai, add 1 tablespoon oil and sauté julienned onion and garlic. After sauteing, remove and keep aside.
* Let all the roasted ingredients cool down completely.
* Add all the roasted ingredients and tamarind to mixer wet grinding jar and grind it to a thin paste by adding 3/4 to 1 cup water.
* The gravy should not appear grainy when touched with fingers.
* Keep the gravy aside.
* Now heat a kadai/wok and add 2 tablespoon oil.
* Add finely chopped onion and fry till onion turns pinkish.
* Add marinated chicken pieces and let them get cooked for 15 minutes.
* Pour the gravy from mixer inside the kadai with onion and chicken and mix well.
* Keep it covered and cook on low flame till chicken pieces get cooked properly.
* Add salt to taste, keeping in mind that salt had been applied while marinating too.