Goan Xacuti/Sagoti masala

Chicken and the Marinate:
1kg chicken on the bone, cut into 1 ½ x 1 ½ inch pieces,
Juice of 1 lemon
12-14 cloves of garlic,
1 inch piece of ginger
3 green chillies
Handful of coriander leaves (chopped
For the gravy:
2 big onions sliced and 1 medium onion finely chopped,
1 cup of fresh grated coconut,
1 tsp poppy seeds (khaskhas or poshto),
2 tomatoes, finely chopped,
1 cup of thick coconut milk,
Salt to taste,
Refined oil,
Coriander leaves, finely chopped for garnish.
4 table spoon of ashokkhamkarmasala xacuti/sagoti masala 
Spice mix : 4 table spoon Ashokkhamkarmasala goan xacuti/sagoti masala
Clean and wash the chicken pieces, drain and pat dry on a kitchen towel.
Pound the garlic, ginger and green chilies in a mortar and pestle to make a course paste.
Add 1 tbs ashokkhamkarmasala's xacuti/sagoti masala some salt, lime juice and green chili-ginger-garlic paste to the chicken and give it a nice mix with your hands.
Add the chopped coriander to the chicken and toss well.
Allow to marinate for at least 3-4 hours in a fridge.
. Gravy base:
Heat a pan on high flame and then heat a few drops of refined oil in the pan.
Add the sliced onions in the pan and roast them until they caramelize to a nice brown color.
Add the grated coconut and roast again until brown.
Add 1 tsp poppy seeds and roast again until the poppy seeds are slightly brown
Keep aside and allow to cool. Once this mixture is cooled, grind the mixture and make a fine paste. Use this later as a gravy base.
The chicken:
Heat about 1tbsp refined oil in a pot with a thick base.
Add the finely chopped onion to it and fry until it is golden.
Add the finely chopped tomatoes and fry until the tomatoes soften.
Now add a pinch of turmeric and mix well.
Now add the marinated chicken and stir fry till it is half cooked.
Then add the 3 tbs Ashokkhamkarmasala's xacuti/sagoti masala stir to coat evenly.
Add the onion-coconut gravy base and mix well. Add the coconut milk, which will cut the heat from the chillies. Adjust the consistency to medium thick.
Bring it to a boil and allow to cook until the chicken is just off the bone (do not overcook). Add salt to taste (remember there was salt in the marinade, so add accordingly).
Garnish with chopped coriander and serve hot with steamed rice or rotis.
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