Xacuti Chicken

Marinate the chicken pieces with ginger-garlic paste, salt, and turmeric. Set aside.

Roast the grated coconut and finely chopped onion on a tawa until golden brown.

Add Xacuti masala and sufficient water to the roasted mixture and grind to a smooth paste.

In a heavy pan, heat oil and fry one sliced onion until golden brown.

Add the marinated chicken and fry to seal in the juices.

When the chicken is half cooked, add the ground paste along with sufficient water and simmer until the chicken is fully cooked.

Add salt to taste and finish with a squeeze of lemon.

Serve garnished with chopped coriander.