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close-up of chicken xacuti curry served in white bowl.
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Goan Chicken Xacuti Recipe (Chicken Shagoti)

Chicken xacuti (or Chicken Shagoti) is a flavorful chicken curry from Goa, India. This flavorful Goan chicken curry features chicken simmered in a rich, aromatic xacuti masala, a blend of freshly ground spices, coconut, and chilies. You can serve this chicken curry with Bread, Pav, Poli, or Rice. Let’s see how to make this flavorful curry easily at home with step-by-step photos and a quick video tutorial.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Goan, Indian
Servings: 6 people
Calories: 367kcal
Author: Preeti Nayak

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

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