Restaurant Style Goan Chicken Xacuti | Classic Goan Chicken Xacuti Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • 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
Instructions
  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.
  2. Once done, take it out on a plate and allow it to cool completely.
  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.
  4. Take the roasted whole spices out on a plate and allow them to cool too.
  5. Once all the roasted ingredients i.e. grated coconut & whole spices, have become cool, transfer them to a blender (or mixer-grinder) jar.
  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.
  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.
  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.
  9. Browning onion would take about 15 minutes on medium-low heat. This slow cooking is essential for any perfect gravy base.
  10. 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.
  11. 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.
  12. Now it’s time to add the prepared spice paste. Pour the entire paste made with coconut and whole spices into the kadai/pan.
  13. Season the chicken & spices with salt to taste and give a good stir to coat all the chicken pieces evenly with the spice mix.
  14. Continue sautéing the chicken on medium flame for another 15 to 20 minutes until the spice mix warms up and clings to chicken beautifully.
  15. Then add two cups of hot water to the pan. Also add tamarind pulp and mix it in thoroughly.
  16. Grate some nutmeg, about ¼ teaspoon and add it to the gravy. Bring the gravy to a full boil.
  17. 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.
  18. Give it a stir after every 5 minutes to ensure spices are not sticking to the bottom of the pan.
  19. 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.
  20. 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!
  21. Serve this restaurant style Goan chicken xacuti with plain white rice. Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2024/11/restaurant-style-goan-chicken-xacuti/