Goan Chicken Xacuti recipe, a classic Goan chicken curry made with roasted coconut and freshly ground spices. It has a creamy texture, warm spices, and a little heat from dried red chillies. This traditional Goan curry is served with steamed rice, Goan pav, poi, or bread.
I've lived in Goa for nearly 20 years, and I make this chicken curry almost every week. The flavors are so delicious, my family loves it, and it tastes even better the next day. Love Goan recipes? Try my chicken cafreal, Goan chicken vindaloo, or Goan recheado fish fry next.
About Chicken Xacuti
Chicken Xacuti (also called Chicken Shagoti in Konkani) is a popular chicken curry from Goa. It is well-known for its roasted spiced xacuti masala. This masala uses whole spices, onions, poppy seeds, coconut, and dried red chilies.
Roasting and grinding the masala at home gives this Goan chicken curry its thick gravy and lovely aroma. Slow-roasting the coconut and spices on low heat makes all the difference.
It's the same home-style Xacuti you’ll find in Goan kitchens and local restaurants. If you like chicken curries, try these Malvani Chicken Curry, or Maharashtrian Chicken Sukka next.
Quick Look: Goan Chicken Xacuti Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: ~367 kcal per serving (based on nutrition panel)
- Cook Method: Marinate the chicken → roast coconut and spices → grind xacuti masala → sauté onions → add chicken and xacuti masala → cook the curry.
- Spice Level: Medium to hot (adjustable)
- Flavor Profile: Spicy, aromatic, 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 simmered in a spiced homemade coconut masala paste for traditional taste.
- Homemade Xacuti masala: Made with simple ingredients that give this curry its signature aroma.
- Thick, aromatic gravy: Coats the chicken perfectly, ideal with pav or steamed rice.
- Classic Goan Sunday curry: A favourite in Goan homes. Perfect for a traditional Goan Sunday Meal.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Xacuti masala: It 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 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 available in Goa, and we add them to our xacuti masala for rich texture and flavor. Skip if not available. I have made it without using poppy seeds many times.
Top Tip
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 color masala. If you use Kashmiri red chilies to make the masala, you will end up with a bright red color 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.
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/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 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 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 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 until the 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. 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. 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.
How to make Goan Chicken Xacuti (Step-by-Step Photos)
Step 1: In a mixer, grind ginger, garlic, green chilies, coriander leaves, and ¼ cup water into a fine paste. Set this green masala paste aside.
Step 2: In a bowl, combine chicken, lemon juice, turmeric, salt, and green masala. Marinate the chicken for 1 hour in the fridge.
Step 3: Dry-roast black pepper, cumin, cloves, coriander seeds, star anise, fennel, mace, cinnamon, green cardamom, nutmeg, and red chilies over low heat until aromatic. Let it cool down.
Step 4: Heat 2 teaspoons of oil. Sauté sliced onions until lightly golden. Add grated coconut and roast until lightly golden. Add poppy seeds (khus-khus) to the coconut and roast until golden.
Step 5: Grind roasted spices, coconut, and poppy seeds with water into a smooth paste. Homemade Xacuti masala is ready.
Step 6: Heat 3 teaspoons of oil. Add sliced onions and sauté until golden brown.
Step 7: Add marinated chicken and cook uncovered for 5 minutes. Cover and cook until chicken is done, stirring occasionally.
Step 8: Add Xacuti masala. Stir in the masala and add water to adjust the curry consistency. Taste and adjust salt. Bring to a boil. Cover and simmer on medium-low heat for 10-15 minutes. Serve with rice or pav.
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 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.
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 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.