Authentic Goan Chicken Xacuti, a spicy and flavorful Goan chicken curry, served with rice, pav, or bread. One bite and you'll know why it is a Sunday favorite in Goan homes.
Chicken Xacuti (or Chicken Shagoti in Konkani) is a flavorful chicken curry from Goa, India. The chicken is simmered in a homemade xacuti masala, a blend of freshly ground spices, sliced onions, poppy seeds, coconut, and dried red chilies. Here's how to make it with step-by-step photos and a quick video tutorial.
I have been living in Goa for almost 20 years, and Goan food has become a big part of my life. Among all the classics like recheado fish fry and Goan fish curry, this chicken xacuti stands out as that Sunday special you'll find in almost every Goan home.
Chicken Xacuti, also known as Shagoti, is a Goan favorite at home and restaurants. You will often see it served at family meals and with other classics like chicken cafreal, Goan chicken vindaloo, Goan prawn fry, and fish curry.
Quick Look: Chicken Xacuti Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 Calories: ~367 kcal per serving (based on nutrition panel)
- Cook Method: Marinate the chicken → roast and grind xacuti masala → sauté onions and coconut → add chicken and masala → cook the curry.
- Spice Level: Medium to hot
- Flavor Profile: Spicy and tangy
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Disclaimer: AI summaries may contain errors. Please check the original Chicken Xacuti recipe for accurate steps.
Why you'll love this recipe!
- Authentic Goan flavours: Chicken Xacuti is simmered with roasted spices, coconut, and chillies for a rich, traditional Goan taste.
- Homemade Xacuti masala: This Goan spice paste is roasted and ground at home using coconut, poppy seeds, and whole spices, giving this Goan chicken curry its signature aroma.
- Thick, aromatic gravy: The roasted coconut and spices make the gravy thick, which coats the chicken beautifully, perfect for dipping pav or poi.
- Goan Sunday favourite: This classic curry is served in many Goan homes, often enjoyed with pav or steamed rice for weekend meals.
You may also like these other popular chicken recipes from this website:
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Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: To make this Goan-style chicken xacuti, I have used bone-in chicken pieces as they are more flavorful. You can also use boneless chicken breasts or chicken thighs.
- Coconut: Use freshly grated coconut for this Goan chicken curry recipe. You can substitute it with coconut milk.
- Whole Spices: I have used black pepper, cumin, cloves, coriander seeds, star anise, fennel, mace, cinnamon, green cardamom, and nutmeg. You can easily purchase these whole spices from a nearby Indian/Asian grocery store or online.
- Poppy seeds (Khus-khus): You can skip adding poppy seeds if they are not available.
Substitutes & Variations
- You can make Mutton Xacuti, Lamb Xacuti, or Crab Xacuti with the same recipe by substituting chicken with mutton or crab.
- Even vegetarian versions like Paneer Xacuti or Mushroom Xacuti can be made by substituting chicken with paneer or mushrooms.
How to make Chicken Xacuti
Step 1: Making green masala: In a mixer/grinder jar, add ginger, garlic, green chilies, coriander leaves, and ¼ cup of water. Grind to a fine paste. Keep it aside.
Step 2: 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 refrigerate.
Step 3: 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 set aside on a plate to cool down.
Step 4: Heat 2 teaspoons of oil over medium heat. Add onion slices and sauté until lightly golden. Now, add grated coconut to the pan and roast it until it is lightly golden.
Step 5: Next, add poppy seeds (Khus-khus) and roast until the coconut is golden. Remove and set aside on a plate to cool down.
Step 6: Transfer the roasted ingredients to a mixer/grinder jar. Add water and grind to a fine paste. Homemade Xacuti Masala is ready.
Step 7: Heat 3 teaspoons of oil over medium heat. Add onion and saute until golden.
Step 8: Next, add the marinated chicken. Cook it uncovered for 5 minutes. Now cover and cook it until the chicken is cooked. Stir it in between as required.
Step 9: Add xacuti masala and water to adjust the consistency of the curry. Cover and cook until it comes to a boil. Taste and add salt as per taste.
Step 10: Cover and cook on medium-low heat for 10-15 minutes. Chicken Xacuti is ready to serve. Serve with Pav, Poli, or steamed rice.
Recipe Tips
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they roast evenly and the spices don't burn.
- De-seed the dried red chilies to reduce the spiciness.
- Marinating the chicken keeps it tender and juicy. Also, enhances the flavor.
- Try to make this curry at least 1-2 hours in advance. This xacuti curry tastes better the next day. The flavors get enough time to combine.
Other Goan Recipes to Try!
- Goan Ambot Tik Recipe | Moriche Ambotik
- Authentic Goan Chicken Vindaloo
- Goan Fish Curry
- Goan Chicken Cafreal Recipe (Galinha Cafreal)
- Goan Khatkhate Curry (Mixed Vegetable Stew)
- King Fish Fry Goan Style Recipe
- Stuffed Mackerel Recipe (Goan Bharillo Bangdo)
- Goan Recheado Fish Fry | Mackerel Fish Recheado Masala
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Recipe Card
Chicken Xacuti Recipe
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 byadgi red chilies (or kashmiri red chilies)
- 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
Preparations
- Making green masala - In a mixer/grinder jar, add ginger, garlic, green chilies, coriander leaves and ¼ cup of water. Grind to a fine paste. Keep it 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 teaspoon of oil over medium heat. Add onion slices and sauté until lightly golden. Now, 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. Xacuti Masala is ready.
Making the Chicken Xacuti Recipe
- Heat 3 teaspoon 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 until chicken is cooked. Stir it in between as required.
- When the chicken is cooked, add xacuti masala to it.
- Add water to adjust the consistency of the gravy. Cover and 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 is an indication that the masala is cooked.
- Chicken Xacuti is ready to serve.
- Serve with Pav or Poli or steamed rice.
Video
Notes
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
- Deseed the dried red chilies to reduce the spiciness.
- Marinating the chicken keeps the chicken tender and juicy. Also, enhances the flavor.
- Try to make this curry at least 1-2 hours in advance. The curry tastes better the next day. The flavors get enough time to combine.
- Add a very small piece of nutmeg. If you do not have it skip it. Do not add more as it can make the masala bitter.
- Storage Suggestions:
- Store the leftovers within 2 hours of cooking.
- Let the chicken curry come to room temperature. Transfer it to an airtight container and keep it in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
- For longer self-life freeze it. Stays good for a month. Thaw, reheat, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.