To begin making the Chicken Xacuti recipe, firstly wash the chicken well. Marinate the chicken with salt and keep aside.

Heat 1/2 teaspoon of oil in a pan. Add chopped onions, garlic and ginger and sauté till onions turns translucent and lightly golden.

Add grated coconut to the above onions and sauté till coconut turns golden brown. Remove the mixture from stove and set aside to cool.

Into the same pan add Kashmiri red chilies, poppy seeds, cloves, cinnamon stick, peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric powder, sesame seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame.

Roast the spices until they release nice aroma and just begin to turn brown. Turn of the heat and set aside to cool.

Grind the roasted spices and onion-coconut mix and grind into a smooth paste by adding little water.

Now heat 2 tablespoons of oil in a deep bottomed pan. Add the ground masala paste and cook for 5 minutes. Add chicken pieces and cook for 5 minutes with constant stirring.

Now add water and bring it to boil. Continue to cook until chicken is well cooked. Add tamarind water and continue to cook for another 5 to 7 minutes on low flame.

Remove from stove, garnish with fresh coriander leaves and serve hot.

Serve Chicken Xacuti with Steamed Rice or Ladi Pav for a comforting weekend brunch.