Chicken Xacuti

READY IN: 1hr 50mins
Recipe by Girl from India

One of the most wonderful coastal (Goan and Konkan) preparations of Chicken. Spicy, tangy full of flavour. From a cookery show by a five star chef. (Ingredients are listed in order of use)

Top Review by Chef Stonebury of Stone

Wow! Amazing. The coconut, onion, and chilies with the spices is truly unique. It was definitely worth the prep and labor. Remember to grind the spices up to a fine powder before mixing with the onion mixture. I served it with a little saffron warmed in milk and cooked with some Basmati rice.

Ingredients Nutrition


  1. Marinate the chicken pcs in the turmeric and salt and keep aside.
  2. Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
  3. Heat 1 tsp oil in pan and sauté 2 sliced onions, green chillies, ginger, garlic for 3 minutes.
  4. Add 1 grated coconut and sauté for another 5-7 minutes.
  5. Once onions are crispy, keep aside.
  6. On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.
  7. Make Xacuti masala by grinding together the onion mix and spice mixture.
  8. Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies.
  9. After one minute add the marinated chicken pieces.
  10. After two minutes add Xacuti masala and water.
  11. Cook for 15 minutes or till chicken is tender.
  12. Garnish with coriander leaves.
  13. Serve hot with Indian chapatis, bread or rice.
  14. Serve lemon wedges at the side.

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