Chicken Sagoti / Xacuti

Ingredients:
Marinade
1 kg chicken
1/4 tsp turmeric powder
1 tsp salt

Paste-1 for marinade
2 inches of ginger
10 flakes garlic
1/2 bunch coriander
5 green chillies

For paste -2 of Sagoti Masala
1tsp groundnut oil
2 sliced onions
2 green chillies
1 pc of 1 inch ginger
5 flakes garlic
1 grated large coconut
1/2 bunch of coriander

For paste-3 of Sagoti Masala
2 inches cinnamon
3 peeled cardamoms (seeds of three cardamoms)
1 tsp aniseed
1 tsp black pepper
1 tbsp poppy seeds
1 tbsp coriander seeds
8-10 Kashmiri red chillies
1 star anise
1 maize flower
1/4 piece nutmeg (Jaiphal)
1/4 inch turmeric

For Finishing
2 tsp groundnut oil
2 sliced onions
2 slit green chillies
1/4 cup water

Method:
Add salt and turmeric powder to curry-cut chicken.
Add paste-1 of ginger, garlic, coriander, chillies and marinate for half an hour.

To make paste 2: Heat oil in pan and saute sliced onions, green chillies, ginger, and garlic for 3 minutes.
Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.

To make paste 3: On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper, poppy seeds, coriander seeds, Kashmiri red chillies,star anise, maize flower, Nutmeg, and turmeric.

Make Sagoti masala by grinding together paste 2 and 3.

For the final preparation, heat oil in pan and add onions and green chillies. After 1 minute add the marinated chicken pieces. After 2 minutes add Sagoti masala and water. Cook for 10 minutes.

Serve hot with bread or rice.