Chicken Xacuti Goan Style Recipe

Chicken Xacuti is a classic Goan recipe. It is like an integral part of all festivals and celebrations in Goan households. This Goan style chicken recipe is infused with a lot of different spices and freshly grated coconut. The use of different spices and the use of green paste in chicken marination gives a nice aromatic complex flavour to the dish. This lip-smacking chicken can be served with rice, roti or bread etc..

INGREDIENTS:-

For Chicken Marination:-

Chicken 500 gm
Salt 1 tsp
Turmeric powder ½ tsp
Green paste

Green Paste for Chicken Marination:-

Ginger 1 inch
Garlic cloves 5 cloves
Green chillies 2 pcs
Coriander leaves 1 cup

Paste for chicken Xacuti:-

(Dry roast)
Green cardamom 3 pcs
Cloves 3 pcs
Cinnamon stick 1 inch
Mace ¼ of a whole flower
Nutmeg ⅛ of a whole
Star anise ½ of a whole
Black pepper ½ tsp
Coriander seeds 1 tsp
Cumin seeds ½ tsp
Fennel seeds ½ tsp
Kasmiri red chilli 6 pcs
Bay leaf 1 pc
Poppy seeds 1 tsp

(Roast in oil)
Onion 1 medium
Ginger ½ inch
Green chilli 1 pc
Garlic cloves 3 pcs
Freshly grated coconut ½ cup
Oil 1 tbsp

For Chicken Xacuti Curry:-

Onions 2 medium
Salt ½ tsp
Water 1 & ½ cup
Tamarind 5 gm
Oil 4 tbsp

HOW TO MAKE:-

In a small bowl take some tamarind and soak it in hot water for 30 minutes.
In a grinder take ginger, garlic cloves, green chillies and coriander leaves. Make a fine paste.
Marinate the chicken with salt, turmeric powder, pre-made green paste. Keep it aside for 30 minutes.
Slice the onions and roughly chop the ginger and green chilli.
In a pan take green cardamom, cloves, cinnamon stick, mace, nutmeg, star anise, black pepper, coriander seeds, cumin seeds, fennel seeds, Kashmiri red chillies and bay leaf. Dry roast the spices on low-medium heat for 3-4 minutes. And then add poppy seeds and dry roast for 1-2 minutes more. Remove them on a plate and let them cool.
In the same pan add 1 tbsp of oil. Add 1 sliced onion and Sauté for 3-4 minutes on medium-high heat. Then add garlic cloves, ½ inch roughly chopped ginger, roughly chopped green chilli and grated coconut. Sauté for another 6-7 minutes till the coconut and onions become golden brown. Remove them onto a plate and let them cool down completely.
Put the dry roasted masala into a grinder and grind into a fine powder. Add the fried onions and grated coconut into the same grinder along with some water. Now grind into a fine paste and keep it aside. Xacuti masala is ready.
Extract 1 tbsp of tamarind pulp from the soaked tamarind and strain it.
Heat a pan with 4 tbsp of oil.
Add 2 sliced onions and fry them on medium-high heat till golden brown.
Now add the marinated chicken. Cook for 3-4 minutes.
Then add the Xacuti masala into it. Mix them all together and cook for another 2 minutes.
Add 1 ½ cup of water, salt and tamarind pulp. You can add more water for more gravy. Mix well and cover with a lid.
Reduce the heat to low-medium and cook for 30 minutes stirring occasionally.
Cook until the chicken softens. Turn off the heat.
Serve hot with rice or bread or roti etc.

Full recipe link:

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Nice visualisation 😍😍😍😍😍😍 just love it