chicken xacuti | part 2 ...⋮

@watchgusto
ingredients
Spice paste

1 tablespoon (15 mL) roughly chopped fresh ginger
1 tablespoon (15 mL roughly chopped garlic
8 dried long red chilies
1 tablespoon (15 mL) poppy seeds
1 tablespoon (15 mL) coriander seeds
10 black peppercorns
1 1/2 teaspoons (7.5 mL) cumin seeds
1 1/2 teaspoons (7.5 mL) fenugreek seeds (methi seeds)
1/2 cup (125 mL) dried unsweetened coconut flakes
For the chicken

Ghee or vegetable oil
1 medium Spanish onion, cut into 1/8-inch (3 mm) slices
1 teaspoon (5 mL) ground turmeric
1/2 teaspoon (2.5 mL) ground cardamom
1/2 teaspoon (2.5 mL) ground cinnamon
1/2 teaspoon (2.5 mL) ground cloves
8 to 10 pieces skin-on, bone-in chicken thighs
1 cup (250 mL) water
Juice of 2 lemons
directions
Preheat the oven to 350°F (180°C).
Place the ginger and garlic in a mortar and pestle along with a splash of water and some salt and freshly ground pepper. Pound until you have a smooth paste. Set aside.
In a heavy cast iron skillet set over medium-low heat, toast the chilies, poppy seeds, coriander, peppercorns, cumin, and fenugreek, stirring with a wooden spoon until the spices become fragrant. Be careful that the spices don’t burn, as they will take on a bitter, off flavour. Add the coconut, and toast for 30 to 60 seconds or until golden brown, again being careful not to burn. Let the mixture cool.
Using a spice grinder (or a coffee grinder set aside for spices), grind the spices and coconut to a powder. Transfer to a bowl, and mix in the reserved ginger and garlic paste. Set aside.
Heat the ghee in a large heavy-bottomed ovenproof skillet over medium heat. Add the onions, reduce the heat to low, and cook until soft, browned, and caramelized, 40 minutes. Add the spice paste, and cook for 2 to 3 minutes to release the oils from the spices. Add the turmeric, cardamom, cinnamon, and cloves and stir to combine, then stir in the water.
Season the chicken thighs with salt and freshly ground pepper. Add them to the pan, and toss to coat in the sauce. Bake, uncovered, for 35 to 40 minutes. (After 20 minutes, check that the sauce is still covering the chicken, adding small amounts of water as needed.)
Just before serving, add the lemon juice to the pan. Serve with rice.

Видео chicken xacuti | part 2 ...⋮ канала ONE WORLD Kitchen | МИРОВАЯ Кухня