Chicken Xacuti – Exotic Goan Delight

Posted: November 7, 2013 in Chicken, Curries, Goan
Tags: ,


Goa, the smallest state of India, is remarkably one of the most highly ranked tourist destinations in the world with thick forest mountains of Western Ghats and plenty of beautiful beaches. I instantly fell in love with the place, people and lovely food/cuisine. The Goan cuisine is very tasty and delicious which includes wide varieties of seafood and other meat. This cuisine comprises of local and Portuguese flavors which makes the food rich and simple. Most of the Goan dishes are hot (spicy) and very pungent. Without further delay, let me present ‘Chicken Xacuti’ (pronounced as ‘Shakuti’) which instantly became one of my favorite Chicken dishes when I tasted it in Goa. Traditionally, this dish is very spicy and you could customize it to your taste but I wouldn’t recommend it. This dish is full of exotic flavors,  with complex and lot of ingredients making it a great dish. It does require good amount of effort in preparing the recipe but its definitely worth it. So what are you waiting for! Enjoy this dish on a cold or rainy day as the spice level will complement it.

Ingredients :-

For Marination

Chicken, cut in 1 inch pieces
1 kg /2.30 pound approx
Turmeric Powder
1/4 teaspoon
1 teaspoon

Paste 1 for Marination

2 inches
Garlic Flakes
Cilantro/Coriander Leaves
1/2 bunch
Green Chillies

Paste 2 for Xacuti Masala (Spice Mix)

Groundnut Oil
1 teaspoon
Onion, sliced
1 big / 2 medium
Green Chillies
1 inch
Garlic Flakes
Large Coconut, grated
Cilantro/Coriander Leaves
1/2 bunch

Paste 3 for Xacuti Masala (Spice mix)

2 inches
Peeled Cardamoms
1 teaspoon
Black Pepper Corn
1 teaspoon
Poppy Seeds
1 tablespoon
Coriander Seeds
1 tablespoon
Kashmiri Red Chillies
Star Anise
Maize Flower
1/2 inch
1/4 piece

For Finishing

Groundnut Oil
2 teaspoon
Onions, sliced
2 medium
Green Chillies, slit
1/4 cup

Method :-

  • Add salt and turmeric to chicken.
  • Add paste 1 of  of ginger, garlic, coriander, chillies and marinate for half an hour.
  • To make paste 2 heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes till it turns golden brown. Once onions are crispy, keep aside.
  • To make paste 3,  heat a separate dry pan and roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.
  • Make Xacuti masala (spice mix) by grinding together paste 2 and 3.
  • For the final preparation, heat oil in pan and add onions and green chillies
  • After one minute add the marinated chicken pieces.
  • After two minutes add Xacuti masala (spice mix) and water. Cook for 10 minutes or until chicken is done.
  • Serve hot with bread or rice.


Note :-

  • This dish taste better if eaten next day.
  • Do not over cook the chicken.
  • Make sure you toast the coconut to a golden brown.
  • Make sure to toast the spices well as it gives out a fragrant aroma.
  • You can omit green chillies to reduce the spiciness level but do use Kashmiri Chillies as it gives good color. Kashmiri chillies are not spicy.
  • You can also marinate chicken overnight to bring out the flavors better.
  • You can use any oil instead of Groundnut oil.
  • You can use any part of chicken. I used chicken thighs. It taste best if you use chicken with bones.
  1. Dilip says:

    Interesting recipe! Would love to try it out 🙂

  2. Mike Jensen says:

    I am interested in trying this recipe, and my question is, can the sauce be made thicker? Adding baking powder ? My local resturant has a thick sauce and it is definately to my liking. Any thoughts before I try your recipe ? Thanks You have a great day.

    • singhsupriya says:

      As you can see in the pictures, this dish is type of semi gravy. But if you want gravy to be more thick you can mix one teaspoon of corn starch with 2 tablespoon of water and add to the gravy. It will thicken the gravy. Thanks for visiting my blog. Have a good day!

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