Xacuti Masala is a traditional Goan spice blend, made with freshly roasted whole spices and dried red chilies. This Xacuti masala powder is added to freshly roasted coconut to make restaurant-style Goan Xacuti curries that are aromatic, spicy, and ready in about 30 minutes.
Xacuti Masala is the heart of every authentic Goan Xacuti curry. This homemade spice blend is made with 14 roasted whole spices and two varieties of dried red chilies. It is combined with freshly roasted coconut, onion, ginger, garlic, and other ingredients to make flavorful chicken, mutton, seafood, and vegetable Xacuti curries.
I love making Chicken Xacuti (pronounced sha-koo-tee) on Sundays, but preparing the xacuti masala from scratch takes a lot of time. That's why I make a small batch of this Goan masala powder in advance. When I'm ready to cook, I add it to taste, and a delicious Chicken Xacuti is on the table in about 30 minutes.
Store the xacuti masala in an airtight container for up to 1 week at room temperature or freeze it for up to 6 months. It's perfect for meal prep, so you can enjoy homemade Xacuti anytime without roasting and grinding the spices again. Love homemade spice blend? Try my homemade biryani masala powder and recheado masala next.
About This Recipe
It took me a few tries to get this Xacuti masala just right. Everyone at home loves Chicken Xacuti, and this homemade Xacuti masala powder gives it a wonderful aroma and authentic Goan flavor every single time. Roast it once, store it, and enjoy delicious homemade Xacuti whenever you like.
I intentionally use fewer dried red chillies in this Goan Xacuti spice blend, so it works well for different Xacuti recipes. If you prefer a spicier curry, add red chilli powder while cooking. This way, you can easily adjust the heat depending on whether you're making Chicken Xacuti, Mushroom Xacuti, Egg Xacuti, or Vegetable Xacuti.
Why You'll Love This Recipe
- Authentic Goan Xacuti flavour from freshly roasted whole spices.
- Quick and easy Xacuti curry: Save time in roasting and grinding spices every time you cook.
- Consistent flavour every time: A ready spice mix means your curry turns out delicious with every batch.
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): This is not a traditional ingredient in Goan Xacuti masala, so you can easily skip it. I like adding it because it gives the masala a meaty flavour that enhances the flavor of Chicken Xacuti and other meat 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 secret to authentic Goan Xacuti masala is roasting the whole spices over low heat. This brings out their natural oils and creates a beautiful aroma and amazing flavor that make homemade Xacuti taste much better than using pre-ground store-bought spices.
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.
Homemade Xacuti masala powder gradually loses its aroma if stored at room temperature for more than a week. For the best flavor and freshness, freeze it in an airtight container, where it will retain its aroma.
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 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 turmeric powder, then grind to a fine powder. Grind in short pulses instead of continuously to prevent the spices from heating up. Transfer this homemade spice blend to a clean, airtight jar.½ tsp turmeric powder
- Let the powder cool for 10-15 minutes before transferring it to an airtight jar. This prevents condensation inside the container.
- 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.