Xacuti Masala is a traditional Goan spice blend made with freshly roasted whole spices and dried red chillies. This homemade Xacuti masala powder can be prepared ahead and stored for later, making it easier to prepare chicken xacuti, mutton xacuti, and other Goan xacuti curries at home.
I make this xacuti masala in advance because Chicken Xacuti is one of my favourite Sunday curries. Having the spice blend ready saves time and helps me prepare the curry in about 30 minutes.
You can easily find Xacuti masala in the Goan market, but making it at home lets you control the ingredients, adjust the spice level, and customize the flavours to suit your family's taste and preferences.
I store this homemade xacuti masala in an airtight container for up to 1 week at room temperature or freeze it for up to 6 months. Love homemade spice blends? Try my homemade biryani masala powder and recheado masala next.
About This Xacuti Masala Recipe
I have made chicken xacuti at home many times, and after a few trials, I settled on this spice combination. I prefer making the dry Xacuti masala separately and storing it, rather than roasting and grinding all the spices every time I cook the curry.
I use this homemade Xacuti masala to marinate the chicken before cooking. I do not add coconut to this Goan dry spice blend. Instead, I roast the coconut with onions, grind them into a paste, and use it to make the xacuti curry.
This xacuti masala recipe uses a blend of whole spices and two varieties of dried red chillies. I deliberately keep the chillies on the lower side so you can adjust the heat based on your family's taste. You can also watch my chicken xacuti recipe video to see how I use this homemade Xacuti masala to make the curry.
Why You'll Love This Recipe
- Quick and easy Xacuti curry: Save time in roasting and grinding spices every time you cook.
- Consistent flavour every time: Use the same homemade spice blend for the same delicious taste in every batch.
Xacuti Masala Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Dried Red Chillies: I use two types of dried red chillies for the best flavour and colour. Small Goan red chillies add heat, while Byadagi red chillies give the Xacuti masala its deep red colour without making it too spicy. If you can't find Goan small red chilies, use Byadagi or Kashmiri red chillies.
- Biryani Flower (Stone Flower/Dagad Phool): Biryani flower is optional. I like adding it because it adds a meaty flavour that enhances the flavor of xacuti curries. It is easily available in Goa and many Indian grocery stores.
- For poppy seeds: If they're unavailable where you live, skip them. The flavour will still be good.
- The key to a fragrant homemade Xacuti masala is roasting the whole spices over low heat. This brings out their aroma and helps prevent them from burning, which can make the xacuti masala taste bitter.
How to make Xacuti Masala
- Heat a pan over low heat. Add the small dried red chillies and Byadagi red chillies. Break the Byadagi chillies in half so they roast evenly. Roast until crisp, then transfer them to a plate and let them cool completely.
2. In the same pan, add the whole spices. Roast over low heat until fragrant and crisp.
3. Add the poppy seeds and roast for about 30 seconds. Remove the pan from the heat and let all the roasted spices cool completely to room temperature. Transfer the cooled spices to a mixer jar.
4. Add the roasted red chillies and turmeric powder, then grind to a fine powder. Let the Xacuti masala powder cool for about 10-15 minutes after grinding, or until completely cool. Then transfer it to a clean, dry airtight jar.
Storage
Store the Xacuti masala in a clean, dry, airtight glass jar away from heat and moisture. It stays fresh for about 1 week at room temperature.
For longer storage, freeze it in an airtight container for up to 6 months. Always use a dry spoon to prevent moisture from getting into the jar.
How much Xacuti masala should I use?
For 1 kg of chicken, start with about 2 tablespoons of this Xacuti masala and adjust to taste. You have to add additional red chili powder while making the curry. Adding only this masala powder will not make the curry spicy.
Adjust the amount based on the main ingredient. Chicken usually needs more masala, while eggs, mushrooms, and vegetables require less. Start with a smaller amount, taste, and add more as needed.
Recipe Tips
- Roast on low heat: Roast the whole spices over low heat to bring out their natural aroma. Avoid burning them, as burnt spices can make the Xacuti masala taste bitter.
- Cool before grinding: Let the roasted spices cool completely before grinding. Grinding warm spices creates moisture, which can make the powder clump and reduce its shelf life.
- Adjust the spice level: This Xacuti masala uses fewer dried red chillies. Add red chilli powder to taste while cooking to spice up the dish.
Recipe Card
Goan Xacuti Masala Recipe
Equipment
- 1 A mixer/grinder jar
- 1 Heavy bottom pan
Ingredients
- 15 small-sized Goan chilies
- 5 byadagi red chilies
- 4 tablespoon coriander seeds
- 4 teaspoon fennel seeds saunf
- 3 teaspoon cumin seeds jeera
- 6 mace blades javitri
- 4 teaspoon black peppercorns kali mirch
- 3 star anise chakra phool
- 8 green cardamom hari elaichi
- 35 cloves laung
- 2 large bay leaves tej patta
- 2 inch cinnamon stick dalchini
- ½ nutmeg jaiphal
- 3 biryani flower (optional) (dagad phool)
- 1 tablespoon Khus-khus poppy seeds
- ½ teaspoon turmeric powder
Instructions
- Heat a pan over low heat. Add the small dried red chillies and Byadagi red chillies. Break the Byadagi chillies in half so they roast evenly. Roast until crisp, then transfer them to a plate and let them cool completely.15 small-sized Goan chilies, 5 byadagi red chilies
- In the same pan, add the whole spices. Roast over low heat until fragrant and crisp.4 tbsp coriander seeds, 4 tsp fennel seeds, 3 tsp cumin seeds, 6 mace blades, 4 tsp black peppercorns, 3 star anise, 8 green cardamom, 35 cloves, 2 large bay leaves, 2 inch cinnamon stick, ½ nutmeg, 3 biryani flower (optional)
- Add the poppy seeds and roast for about 30 seconds. Remove the pan from the heat and let all the roasted spices cool completely to room temperature. Transfer the cooled spices to a mixer jar.1 tbsp Khus-khus
- Add the roasted red chillies and turmeric powder to the mixer jar. Grind in short pulses until you get a fine powder.½ tsp turmeric powder
- Let the Xacuti masala powder cool for about 10-15 minutes after grinding, or until completely cool. Then transfer it to a clean, dry, airtight jar.
- Store the xacuti masala powder in an airtight container for up to 1 week at room temperature or freeze it for up to 6 months.
Notes
- Roast on low heat: Roast the whole spices over low heat to bring out their natural aroma. Avoid burning them, as burnt spices can make the Xacuti masala taste bitter.
- Cool before grinding: Let the roasted spices cool completely before grinding. Grinding warm spices creates moisture, which can make the powder clump and reduce its shelf life.
- Use as needed: Different Xacuti recipes need different amounts of masala. Chicken Xacuti usually requires more than Egg, Mushroom, Paneer, or Vegetable Xacuti. Start with a smaller amount and add more to taste.
- Adjust the spice level: This Xacuti masala uses fewer dried red chillies. Add red chilli powder to taste while cooking to spice up the dish.
- Nutrition information is calculated for 1 tablespoon of Xacuti masala. The actual amount used will vary depending on the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Raju Pote
फार, फार छान, सुरेख आहे. मी नक्की प्रयत्न करेन. धन्यवाद मान्यवर...
Preeti Nayak
That sounds great! I hope it turns out well. Please let us know how it goes. We'd love to hear from you.