Creating authentic recipes from different regions of India is one of my many obsessions! That very passion of mine brings this authentic Goan chicken xacuti for you today!
Many years ago, when I had just started blogging to document my culinary experiments, I came across this classic Goan chicken recipe called chicken xacuti while exploring for new things to try.
I wasn’t very sure back then if I would be able to pull it off perfectly; thankfully the recipe was just long but uncomplicated!
This is that special kind of recipe that you would make on a slow weekend when you are not in mood to go out but still craving for good food with your own special touch!
You can also make this classic chicken xacuti for a potluck as this is a guaranteed crowd pleaser and your friends & family would simply go gaga over your culinary skill! Trust me!
What is chicken xacuti?
If you do not already know, then let me quickly enlighten you! Chicken xacuti is a classic delicacy from the state of Goa in western coast of India!
Simply put, it is a chicken curry but with a very complex flavor profile thanks to the host of spices used in the recipe!
Xacuti has the sweetness of coconut & white poppy seeds, sourness of tamarind and deep earthy flavors from all the typical Indian whole spices!
This chicken xacuti is an ideal example of amalgamation of cultures where Indian and Portuguese influences are beautifully combined to create a phenomenal dish!
Ingredients for chicken xacuti
Chicken: Like any other good Indian chicken curry, you will need curry cut pieces of chicken to make this restaurant style chicken xacuti.
I got a full bird cut into curry cut pieces. Don’t use all boneless pieces for this recipe as the heavy spice profile would likely overpower the soft boneless pieces.
Coconut: Coconut is an integral part of this classic Goan dish and so you cannot skip it. Coconut is the base of the spice mix of chicken xacuti.
Here we would not use coconut milk but the grated coconut which is then blended along with all the spices to make the xacuti spice paste from scratch.
Aromatics: On the contrary to my homestyle chicken curry which uses lots of onion, here you will need much less.
The body of the xacuti gravy comes from primarily coconut and not onion but you would still need about a cup of sliced onion to give the gravy a head start!
But when it comes to my favorite aromatics, which is none other than garlic, you can go wild! Use as much or as little as you prefer; the amount I have mentioned below is just a guideline!
Dry red chillies: This classic xacuti is not for the faint hearted and is packed with strong flavors thanks to the bunch of whole spices used in it!
It also has a good amount of spiciness that is lent by dry red chillies which are dry roasted and then ground with coconut & other whole spices giving the dish a real kick!
Whole spices: This is where the magic of chicken xacuti is created! This recipe is not a busy weekday recipe that can be made in a hustle unless you keep the xacuti spice paste ready a day before!
To make the perfect restaurant style chicken xacuti at home, you will need to create the spice mix at home and not buy a store-bought version!
You will need cumin seeds, coriander seeds, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon, black peppercorns and star anise! I know that sounds a lot!
But this is ultimately a flagship dish which demands as well as deserves this love and care to turn your homely meal into a fine dining experience!
Tamarind: Like most Konkani recipes, chicken xacuti is also infused with a sour kick and that is imparted using good old tamarind.
You can make tamarind pulp at home by soaking them in hot water for 20 minutes or until the water is cool enough to handle.
Then using your hand, squeeze the tamarind pulp so that the flesh is released from the fibers and mixes into the water.
Discard the fibers and you should be left with only the pulp mixed with water.
To be honest, I had taken the easier route and got the packet of readymade tamarind pulp. If you have got the time, please do make it at home to get it in the purest form.
Nutmeg: This is another special touch to this Goan classic! Just grate a pinch of nutmeg on top of your chicken xacuti gravy when it is simmering and you will have that chef’s touch in your recipe!
Turmeric: The primary flavor profile of chicken xacuti comes from the xacuti spice mix that you make from the whole spices; but to round things up you just need half a teaspoon of turmeric powder which will complement all the remaining spices beautifully!
Oil: To cook your chicken and spices, feel free to use any oil of your choice. You can use mustard oil, groundnut oil or any other oil that you usually cook with at home.
Salt: Since this recipe is loaded with spices, it will require a generous amount of salt to bring out all the mind-blowing flavors of the spice mix.
Just taste and adjust the seasoning before adding too much at the first go. Instead season it in different layers – first while sauteing the chicken and then after adding the spice paste into the pan to mix with chicken.
How to make chicken xacuti?
Step 1: Heat one tablespoon of oil in a frying pan. Once the oil is warm, add grated coconut and sauté it on low flame until lightly brown. Be patient as it would take some time for the coconut to change color.
Step 2: Once done, take it out on a plate and allow it to cool completely.
Step 3: While coconut is cooling off, take another small frying pan and dry roast (i.e. without adding any oil) dry red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise for 5 to 7 minute until they are fragrant.
Step 4: Take the roasted whole spices out on a plate and allow them to cool too.
Step 5: Once all the roasted ingredients i.e. grated coconut & whole spices, have become cool, transfer them to a blender (or mixer-grinder) jar.
Step 6: Also add garlic cloves and turmeric powder to the blender. Then add half a cup of water and blend/grind everything to make a smooth paste.
Pro tip: Do not rush! You need a smooth paste where the coconut should turn to a creamy texture. Add half a cup more of water if needed, but make sure the spice paste is smooth and NOT coarse!
Step 7: Once your spice paste is ready, you are ready to start the cooking! Heat a kadai or sauté pan which is big enough for the amount of chicken you are cooking.
Step 8: Add the remaining oil to the hot kadai/pan and let it warm up. Now add the sliced onions and sauté them until they turn golden brown.
Pro tip: Do not fry your onion on high flame ever! That will burn the onion on the outside without softening them and you will end up with a disappointing gravy!
Browning onion would take about 15 minutes on medium-low heat. This slow cooking is essential for any perfect gravy base.
Step 9: After the onion is nicely browned, add chicken pieces and sauté them on high heat for two to three minutes. Season the chicken lightly with salt.
Step 10: Then lower the heat to medium and continue sautéing the chicken for another 10 minutes until a nice brown color is developed on the chicken pieces.
Pro tip: Again this browning of chicken is a key step for any chicken gravy recipe which sets itself apart from being ordinary to restaurant-like!
Step 11: Now it’s time to add the prepared spice paste. Pour the entire paste made with coconut and whole spices into the kadai/pan.
Step 12: Season the chicken & spices with salt to taste and give a good stir to coat all the chicken pieces evenly with the spice mix.
Step 13: Continue sautéing the chicken on medium flame for another 15 to 20 minutes until the spice mix warms up and clings to chicken beautifully.
Step 14: Then add two cups of hot water to the pan. Also add tamarind pulp and mix it in thoroughly.
Step 15: Grate some nutmeg, about ¼ teaspoon and add it to the gravy. Bring the gravy to a full boil.
Step 16: Now reduce flame to minimum, cover the kadai/pan with a snugly fitted lid and simmer the chicken for about 15 to 20 minutes until the chicken is tender and completely cooked.
Step 17: Give it a stir after every 5 minutes to ensure spices are not sticking to the bottom of the pan.
Step 18: Once chicken is fully cooked through, check the consistency of the gravy; if too thin, boil off some excess water keeping the pan on high heat for 2 to 3 minutes.
If the gravy seems too thick, add half a cup of hot water and bring it to a rolling boil. And your classic Goan chicken xacuti is ready!
Step 19: Serve this restaurant style Goan chicken xacuti with plain white rice. Enjoy!
More delicious regional classic from Flavor Quotient
- Restaurant Style Chicken Rezala
- Mangalorean Kori Gassi Restaurant Style
- Authentic Goan Lamb Vindaloo
- Chicken – 1 kg, cut into medium sized pieces
- Grated coconut – 1 cup
- Garlic – 4-6 cloves
- Dry red chillies – 4
- Cumin seeds – 1 tsp
- Coriander seed – 1 & ½ tbsp.
- Black peppercorn – 10 to 14
- Fennel seeds – 1 tsp
- Carom seeds – 1 tsp
- Poppy seeds – 2 tbsp
- Cloves – 6 to 8
- Cinnamon stick – 2 inch
- Star anise – 4
- Turmeric powder - ½ tsp
- Onions – 2, medium, thinly sliced
- Tamarind pulp – 1 tbsp
- Grated nutmeg - ¼ tsp
- Oil – 4 tbsp
- Salt to taste
- Heat one tablespoon of oil in a frying pan. Once the oil is warm, add grated coconut and sauté it on low flame until lightly brown. Be patient as it would take some time for the coconut to change color.
- Once done, take it out on a plate and allow it to cool completely.
- While coconut is cooling off, take another small frying pan and dry roast (i.e. without adding any oil) dry red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise for 5 to 7 minute until they are fragrant.
- Take the roasted whole spices out on a plate and allow them to cool too.
- Once all the roasted ingredients i.e. grated coconut & whole spices, have become cool, transfer them to a blender (or mixer-grinder) jar.
- Also add garlic cloves and turmeric powder to the blender. Then add half a cup of water and blend/grind everything to make a smooth paste.
- Once your spice paste is ready, you are ready to start the cooking! Heat a kadai or sauté pan which is big enough for the amount of chicken you are cooking.
- Add the remaining oil to the hot kadai/pan and let it warm up. Now add the sliced onions and sauté them until they turn golden brown.
- Browning onion would take about 15 minutes on medium-low heat. This slow cooking is essential for any perfect gravy base.
- After the onion is nicely browned, add chicken pieces and sauté them on high heat for two to three minutes. Season the chicken lightly with salt.
- Then lower the heat to medium and continue sautéing the chicken for another 10 minutes until a nice brown color is developed on the chicken pieces.
- Now it’s time to add the prepared spice paste. Pour the entire paste made with coconut and whole spices into the kadai/pan.
- Season the chicken & spices with salt to taste and give a good stir to coat all the chicken pieces evenly with the spice mix.
- Continue sautéing the chicken on medium flame for another 15 to 20 minutes until the spice mix warms up and clings to chicken beautifully.
- Then add two cups of hot water to the pan. Also add tamarind pulp and mix it in thoroughly.
- Grate some nutmeg, about ¼ teaspoon and add it to the gravy. Bring the gravy to a full boil.
- Now reduce flame to minimum, cover the kadai/pan with a snugly fitted lid and simmer the chicken for about 15 to 20 minutes until the chicken is tender and completely cooked.
- Give it a stir after every 5 minutes to ensure spices are not sticking to the bottom of the pan.
- Once chicken is fully cooked through, check the consistency of the gravy; if too thin, boil off some excess water keeping the pan on high heat for 2 to 3 minutes.
- If the gravy seems too thick, add half a cup of hot water and bring it to a rolling boil. And your classic Goan chicken xacuti is ready!
- Serve this restaurant style Goan chicken xacuti with plain white rice. Enjoy!
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Chicken Cafreal | Classic Goan Chicken Cafreal Recipe
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