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Goan chicken xacuti
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5 from 5 votes

Goan Chicken Xacuti

Chicken Xacuti is a Goan style chicken curry. The chicken curry is made by roasting freshly grated coconut and spices and ground into a smooth and thin gravy. Marinated chicken is then cooked in this spicy coconut curry. Find chicken xacuti recipe video.
Course Main Course, Main Dish
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 People
Author Raksha Kamat

Ingredients

  • 1/2 kg chicken

For Marinating:

  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon red chilli powder
  • ½ tablespoon turmeric powder
  • 1 and ½ tablespoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 2 tablespoon yogurt
  • 1 teaspoon salt

For Gravy:

  • 1 cup grated coconut
  • 6 black pepper corns
  • 8 cloves
  • 1 tablespoon coriander seeds
  • 1/4 inch nutmeg
  • 1/2 inch cinnamon
  • 1/2 inch tamarind
  • 4 dry red chillies
  • 4 garlic pods
  • 2 medium sized onions Julienne
  • 1 medium sized onion finely chopped
  • 1 tablespoon garam masala
  • 2 tablespoon oil
  • To taste salt

Instructions

  • Wash the chicken pieces and marinate it by applying the ingredients meant for marination. Keep this in refrigerator for at least 30 minutes. You can marinate and leave it overnight in the refrigerator.
  • Heat a kadai, add 1 tablespoon oil, roast grated coconut on low flame till the grated coconut appears brownish. Remove and keep aside.
  • In the same kadai, add 1 teaspoon oil and roast the spices - black peppercorns, red chillies, cloves, nutmeg and cinnamon till fragrant. After roasting, remove and keep aside.
  • In the same kadai, add 1 tablespoon oil and sauté julienned onion and garlic. After sautéing, remove and keep aside.
  • Let all the roasted ingredients cool down completely.
  • Add all the roasted ingredients and tamarind to a mixer/grinder and grind it to a thin smooth paste by adding 3/4 to 1 cup water.
  • The gravy should not appear grainy when touched with fingers.
  • Keep the gravy aside.
  • Heat a kadai and add 2 tablespoon oil.
  • Add finely chopped onion and fry till onion turns pinkish.
  • Add marinated chicken pieces and let them get cooked for 15 minutes.
  • Pour the gravy from mixer into the kadai over the chicken pieces.
  • Keep it covered and cook on low flame till chicken pieces get cooked properly.
  • Add salt to taste, keeping in mind that salt had been applied while marinating too.
  • Garnish with chopped coriander leaves.

Video

Notes

To know if chicken is cooked, take a small piece on a plate and see if the meat easily gets cut with spoon.
Also, the meat should look white and should not be pinkish.