Chicken Xacuti (also called Chicken Shagoti in Konkani) is a traditional Goan chicken curry made with roasted coconut and freshly ground whole spices. The homemade Xacuti masala gives this chicken curry an amazing aroma and authentic flavour with slight heat from dried red chillies. Tastes best when served with steamed rice or pav.
I make this Goan chicken xacuti almost every week for a classic Goan Sunday meal. The aroma of roasting the coconut and spices fills the whole house. My kids always come running to the kitchen asking when lunch will be ready. Once the xacuti masala is ready, the curry comes together easily and tastes even better the next day.
If you love Goan cuisine, this chicken xacuti recipe is a must-try. Like chicken cafreal, , prawn balchao, Goan chicken vindaloo, recheado fish fry, sorpotel, and bebinca, it is a true Goan classic people always go back for. Serve this Goan chicken curry with steamed rice, Goan pav, poi, or even soft bread.
About Chicken Xacuti Recipe
Chicken Xacuti is a popular chicken curry from Goa. It is known for its xacuti masala, made with roasted coconut, whole spices, onions, dried red chilies, nutmeg, and poppy seeds.
What makes Xacuti special is the slow roasting of coconut and spices on low heat. When this roasted masala is ground fresh at home, it gives the curry a thick, spiced gravy and a lovely aroma.
Xacuti curry is a staple in Goan homes and local restaurants. Unlike many curries, Xacuti has a slightly thick gravy. It coats the chicken nicely and feels rich and comforting, which is why it is loved in many Goan homes. If you like other Indian chicken curries, try Malvani Chicken Curry or Maharashtrian Chicken Sukka next.
Ingredients Needed
This recipe from Goan cuisine uses a long list of ingredients, but most of them you already have in your kitchen. The process is simple, and the xacuti curry is easy to make at home.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Xacuti masala: This Goan chicken curry is made by roasting whole spices (like black pepper, cumin, cloves, coriander seeds, star anise, fennel, mace, cinnamon, green cardamom, and nutmeg), dry red chilies, poppy seeds, and coconut. This aromatic Goan xacuti masala gives the curry its rich colour, flavor, and authentic Goan aroma.
- Chicken: You can use bone-in or boneless chicken for this Goan chicken recipe. My preferred choice is always bone-in chicken because it gives maximum flavour to this Goan chicken curry. But if you have only boneless chicken, use it. It will still taste good.
- Coconut: Freshly grated coconut works best, but coconut milk can be used as a substitute.
- Poppy seeds (khus-khus): They are easily available in Goa, and we add them to our xacuti masala for a rich texture and flavor. Skip if not available. I have made Goan xacuti many times without using poppy seeds.
My Top Tip for Authentic Xacuti
If you're going to make this recipe, make sure to follow this top tip!
This is where most chicken xacuti recipes fail. Xacuti is known for its dark brown-colored masala. If you use Kashmiri red chilies to make the masala, you will end up with a bright red-colored gravy.
So either avoid or use fewer Kashmiri red chilies or byadagi chilies in the masala. Use red chilies that don't add color to the curry and are less spicy. You can use Motio chilies, Mapusa chilies.
Storage: Store Chicken Xacuti in the fridge for up to 3 days. Reheat gently on low heat. This curry tastes better the next day.
Recipe Card
Goan Chicken Xacuti Recipe
Video
Equipment
- 1 Mixing bowl
- 1 Deep bottom pan/Kadhai
Ingredients
To make green masala
- 1- inch ginger roughly chopped
- 20 small garlic cloves
- 2 green chilies add as per your spice preference
- 1 cup tightly packed coriander leaves with stems
To marinate the chicken
- 1 kg chicken, curry cut
- 1 tablespoon lemon juice
- ½ teaspoon turmeric powder
- salt to taste
- green masala
To make Xacuti masala
- 1 teaspoon black peppercorns (if you prefer less spicy add ½ teaspoon black peppercorns)
- ½ teaspoon cumin
- 8 cloves
- 1 tablespoon coriander seeds
- ½ star anise
- 1 teaspoon fennel
- 2 petal of mace
- 1- inch cinnamon
- 2 green cardamoms
- a small piece of nutmeg
- 8 dried red chilies (chilies that don't give red color to the curry)
- 2 teaspoon oil
- 2 onion sliced
- 1 whole grated coconut
- 1 tablespoon poppy seeds Khus-khus
To make Goan chicken curry
- 3 teaspoon oil
- 1 small onion chopped
Instructions
- Making green masala: In a mixer, grind ginger, garlic, green chilies, coriander leaves, and ¼ cup water into a fine paste. Set this green masala paste aside.
- Marinate the chicken: In a mixing bowl, add chicken, lemon juice, turmeric powder, salt, and green masala. Combine and marinate the chicken for an hour. Cover and keep it in the refrigerator.
Making Xacuti masala
- In a deep-bottom pan, dry roast black pepper, cumin, cloves, coriander seeds, star anise, fennel, mace, cinnamon, green cardamoms, nutmeg, and red chilies over low heat until aromatic. Remove and keep it aside on a plate to cool down.
- Heat 2 teaspoons of oil over medium heat. Add onion slices and sauté until lightly golden. Next, add grated coconut to the pan and roast it until the coconut is lightly golden. Next, add poppy seeds (Khus-khus) and roast until the coconut is golden. Remove and keep it aside on a plate to cool down.
- Transfer the roasted ingredients to a mixer/grinder jar. Add water and grind to a fine paste. Homemade Xacuti Masala is ready.
Making the Chicken Xacuti Recipe
- Heat 3 teaspoons of oil over medium heat. Add onion and saute until golden.
- Next, add the marinated chicken. Cook it, uncovered, for 5 minutes. Now cover and cook it on low heat until the chicken is cooked. Stir it in between as required.
- When the chicken is cooked, add the prepared xacuti masala. Add water to adjust the consistency of the gravy. Cook until it comes to a boil. Taste and add salt as per taste. Cover and cook on medium-low heat for 10-15 minutes. Oil will float on the surface. It shows that the xacuti curry is cooked. Serve with Pav, Poi, or steamed rice.
Notes
- Dry roast ingredients on low to medium heat, stirring often to prevent burning.
- De-seed dried red chilies to reduce the spice level.
- Marinating keeps the chicken tender and flavorful.
- Make the curry 1-2 hours ahead. It tastes even better the next day.
- Use only a small piece of nutmeg or skip adding it. Too much can make the masala bitter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Traditionally, it's served with steamed rice, Goan poi (bread), pav, or sannas (steamed rice cakes).
You can, but homemade xacuti masala gives the most authentic flavor.
Yes, boneless chicken breasts or thighs work well, but bone-in pieces are more flavorful.
Xacuti masala is a traditional Goan spice blend used to make the famous Goan curries like chicken xacuti, mutton xacuti, or shark xacuti.
Xacuti is medium to hot, but you can reduce the spice by deseeding chilies or using fewer.
Preeti
I’ve made this chicken xacuti recipe many times, and it's simple to make. The aromatic spices blend (homemade Goan xacuti masala), is so delicious that it takes this curry to the next level. Enjoy Goan flavors at home with this recipe.