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Chicken Xacuti

Chicken Xacuti

IndianIndianMain CourseMain Course
Traditional Goan chicken xacuti curry in a kadhai with sides
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Chicken Xacuti
Recipe | Goan Christmas Special Curry

60 mins
Cooking Time
Difficulty
20
Ingredients
Non Veg
Diet
Chicken xacuti is an iconic Goan curry distinguished by its complex spice blend and rich coconut base. This traditional dish features chicken pieces simmered in a fragrant masala made from roasted whole spices, coconut, and tamarind.

Ingredients

UNITSIngredients
For the chicken:
500 gmChicken (curry cut pieces)
½ cupTamarind water
to tasteSalt
2 tbspOil
For the xacuti masala:
1Onion (finely chopped)
1½ inchGinger (finely chopped)
8Garlic cloves (finely chopped)
8Kashmiri dry red chilli
½ cupFresh coconut (grated)
2 tbspPoppy seeds
4Cloves
1 inchCinnamon stick
15Black peppercorns
1½ tspCumin seeds
1½ tbspCoriander seeds
1 tbspFennel seeds
1 tspTurmeric powder
½ tspSesame seeds
¼ tspMethi seeds (fenugreek)
½ tspOil

Follow
Directions

Description - Step 1

Preparing and marinating the chicken

Wash the chicken pieces thoroughly under running water. Pat them dry with a paper towel. Sprinkle salt over the chicken pieces and rub well to coat evenly. Set aside.

Description - Step 2

Preparing the onion-coconut mixture

Heat ½ teaspoon of oil in a pan over medium heat. Add the finely chopped onions, garlic, and ginger. Sauté until the onions turn translucent and develop a light golden colour. Add the grated coconut to the pan and continue sautéing until the coconut turns golden brown and aromatic. Transfer to a plate to cool completely.

Description - Step 3

Roasting the whole spices

In the same pan (no need to wash), add all the whole spices: Kashmiri red chillies, poppy seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric powder, sesame seeds, and fenugreek seeds. Roast them on a low flame for 3-5 minutes. The spices are ready when they release a fragrant aroma and just begin to turn brown. Turn off the heat and let the spices cool.

Description - Step 4

Making the xacuti masala paste

Transfer the cooled roasted spices and the onion-coconut mixture to a grinder or blender. Grind into a smooth paste, adding a little water for better blending. The paste should be thick and aromatic.

Description - Step 5

Cooking the chicken xacuti

Heat 2 tablespoons of oil in a deep pan over medium heat. Add the ground masala paste and cook for 5 minutes, stirring frequently to prevent sticking. Add the marinated chicken pieces and cook for 5 minutes with constant stirring, ensuring the chicken is coated with the masala. Add enough water for the gravy and bring to a boil. Reduce the heat and continue cooking until the chicken is tender and fully cooked, about 15 minutes. Add the tamarind water and simmer for another 5-7 minutes on a low flame.

Description - Step 6

Finishing and garnishing

Turn off the heat. Garnish with freshly chopped coriander leaves. Taste and adjust salt if needed. Let it rest for a few minutes before serving.

Step 1
Preparing and marinating the chicken
5 Minutes
Step 2
Preparing the onion-coconut mixture
8 Minutes
Step 3
Roasting the whole spices
5 Minutes
Step 4
Making the xacuti masala paste
5 Minutes
Step 5
Cooking the chicken xacuti
25 Minutes
Step 6
Finishing and garnishing
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Use a shallow, wide bowl or a traditional serving dish for the xacuti.

... Read More

Pairing Instructions

pairing-instructions-image

Serve the chicken xacuti alongside steamed rice or with ladi pav. For an authentic Goan experience, accompany with sannas and a refreshing sol kadhi.

... Read More

Garnishing Instructions

garnishing-instructions-image

Garnish generously with freshly chopped coriander leaves scattered over the top.

... Read More

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