Goan Chicken Xacuti Recipe
Goan chicken xacuti recipe, a classic Goan chicken curry, also known as Chicken Shagoti, made with roasted coconut, aromatic spices, and homemade xacuti masala. Serve it with bread, pav, poli, or rice. Here's how to make this flavorful curry easily at home with step-by-step photos and a quick video tutorial.
Servings: 6 people
Calories: 367kcal
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.
Video
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
Calories: 367kcal | Carbohydrates: 23g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 362mg | Potassium: 789mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 123mg | Calcium: 321mg | Iron: 10mg