This is a delicious Recipe for Chicken Xacuti with freshly ground Xacuti Masala perfect for any occasion. Pair this chicken curry with some rice for a wholesome meal. This recipe is sure to impress your family and friends and you must give it a try.
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Chicken Xacuti is a popular Goan Recipe with an aromatic spice blend. You will have to try this recipe at least once to know why it’s so popular. Juicy chicken pieces dunked in a semi-spicy flavourful and aromatic gravy are the essence of a perfect Chicken Xacuti Recipe.
The highlight of this Chicken Curry is the freshly made Chicken Xacuti Masala that uses basic Indian spices. These spices are always available in all Indian kitchens so you won’t even need to go grocery shopping.
You will love this Recipe for Chicken Xacuti because –
- It’s a flavourful and delicious and aromatic Chicken Curry.
- The Xacuti Masala has simple yet aromatic spices that are readily available in all Indian kitchens.
- Quick and Easy to prepare and gets ready in under 30 minutes.
Chicken Xacuti Masala
Basic ingredients and spices go into this flavourful Chicken Xacuti Masala paste. The key to a good Chicken Xacuti recipe lies in its freshly blended spices.
Lightly roast all the ingredients until they emanate a nice aroma. Then transfer these ingredients into a blender jar along with, ginger, garlic, roasted onions, and coconut to get an aromatic masala paste.
Ingredients for Xacuti Masala to be roasted –
- Red Chillies – 7 to 8 Bedki chillies
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Poppy seeds – 1 tsp
- Whole Spices
- Cinnamon – 1 inch
- Cardamom – 3
- Cloves – 4 to 5
- Black cardamom – 1
- Star Anise – 1
- Mace – small piece
- Peppercorns – 1/2 tsp
- Nutmeg – small piece
- Onion & Coconut (to be roasted)
- Onions – 2 medium sliced
- Coconut – 1/2 cup
- Ginger – 1 inch
- Garlic – 5 to 6 cloves
How to Make Chicken Xacuti
Serves: 6 persons
Prep Time: 15 minutes
Cook Time: 30 minutes
Step 1: Heat a little oil in a pan and then roast the dry xacuti masala dry spices until fragrant. Remove onto a plate and let them cool.
Step 2: Heat another teaspoon of oil in the same pan and then fry the sliced onions and grated coconut till lightly golden on medium heat.
Step 3: After the spices, the onions, and coconut have cooled, transfer them into a blender jar and grind to a smooth paste with a little water. Set this aside.
Step 4: In a vessel or pot, add 3 tablespoons of oil and saute one medium chopped onion. Also, add one bay leaf to the onion. When the onion turns translucent add one chopped tomato and also salt to taste and fry till soft. Next, add the washed chicken pieces and fry them for a minute or two. Cover and cook the chicken till it is almost done. You can also add potatoes at this stage.
Step 5: Once the chicken is almost cooked, add in the Xacuti Masala that we blended earlier. Also, add about 300 ml water to make the chicken gravy. At this stage also add tamarind water (a small ball of tamarind soaked in 1/4 cup warm water). Cover the vessel and allow the curry to simmer for 4 to 5 minutes. Finally, garnish with coriander leaves.
Watch Chicken Xacuti Video
Serving Suggestions
Try this Recipe for Chicken Xacuti and serve this as a main course meal along with rice. If serving on festive occasions then add a side dish of Pork Vindaloo, Pork Sorpotel, Potato Chops, and some salad.
Recipes for Chicken Curry for you to try
Chicken Curry with Coconut Milk
Printable Recipe
Recipe for Chicken Xacuti with Freshly Made Xacuti Masala
Ingredients
- 750 grams Chicken on the bone
- 1 medium Onion, chopped
- 2 medium Tomatoes, chopped
- 1 Bay leaf
- 1 lime-size ball Tamarind (optional)
- Salt to taste
Ingredients for Xacuti Masala
- 7 to 8 Red Chillies (Bedki)
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Poppy seeds
- 1 inch Cinnamon
- 3 Cardamom
- 4 to 5 Cloves
- 1 Black cardamom
- 1 Star Anise
- Mace – small piece
- ½ tsp Peppercorns
- ½ tsp Turmeric powder
- Nutmeg – small piece
- 2 medium Onions sliced
- ½ cup Coconut
Instructions
- Heat a little oil in a pan and then roast the dry xacuti masala dry spices until fragrant. Remove onto a plate and let them cool.
- Heat another teaspoon of oil in the same pan and then fry the sliced onions and grated coconut till lightly golden on medium heat.
- After the spices, the onions, and coconut have cooled, transfer them into a blender jar and grind to a smooth paste with a little water. Set this Xacuti Masala aside.
- In a vessel or pot, add 3 tablespoons of oil and saute one medium chopped onion. Also, add one bay leaf to the onion.
- When the onion turns translucent add one chopped tomato and also salt to taste and fry till soft.
- Next, add the washed chicken pieces and fry them for a minute or two. Cover and cook the chicken till it is almost done. You can also add potatoes at this stage.
- Once the chicken is almost cooked, add in the Xacuti Masala that we blended earlier. Also, add about 300 ml water to make the chicken gravy. At this stage also add tamarind water (a small ball of tamarind soaked in 1/4 cup warm water).
- Cover the vessel and allow the curry to simmer for 4 to 5 minutes. Finally, garnish with coriander leaves.
- Serve Chicken Xacuti with rice
Notes
- Use tamarind or lemon juice in the curry for a slightly tangy flavour.
- Adjust chillies to suit your spice level
- Add potatoes if you like in this chicken curry.
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