Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

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)

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.
Most Helpful

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.

Chef Stonebury of Stone January 14, 2008

I followed this recipe as best I could. Could not get my hands on mace flower and was out ofnutmeg but it still turned out outstanding. Would definitely make again!

vani2501 July 11, 2012