Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Goa · Dinner

Goan Chicken Xacuti

Traditional 1. Goan Chicken Xacuti recipe

🧺 Ingredients

• Chicken pieces (bone-in thighs/drumsticks) — 1000g
• Dried Kashmiri chillies — 12-14
• Poppy seeds (khus khus) — 2.5 tbsp
• Coriander seeds — 2.5 tsp
• Cumin seeds — 1.75 tsp
• Black peppercorns — 12-14
• Star anise — 2.5
• Cloves — 5-6
• Cinnamon stick — 1.25-inch piece
• Green cardamom pods — 3
• Nutmeg powder — pinch (0.1g grated fresh)
• Fennel seeds — 0.75 tsp
• Fresh coconut, shredded — 250g
• Garlic cloves — 10-12, peeled
• Fresh ginger — 1.75 tbsp, sliced
• Coconut toddy vinegar — 75ml (or malt vinegar)
• Onions — 2.5 large, sliced
• Tomatoes — 2 medium, diced
• Vegetable oil — 4.5 tbsp
• Water — 450ml
• Salt — 2.25 tsp
• Coconut milk — 350ml
• Curry leaves — 10-12 sprigs

👩‍🍳 How to make Goan Chicken Xacuti

1. Soak Kashmiri chillies in warm water 30 min, drain well
2. In heavy pan, individually dry-toast over medium-high heat for 2-3 min each (until fragrant, watching carefully): coriander seeds, cumin seeds, black peppercorns, star anise, cloves, cinnamon, cardamom, fennel seeds
3. Cool all roasted spices completely (5 min)
4. Grind all cooled spices to coarse powder in spice grinder (use 2-3 batches if necessary)
5. Add soaked chillies, coconut, garlic, ginger, 50ml water to spice powder
6. Grind to smooth paste (should be thick paste consistency, not runny) — 8-10 min blending
7. Heat oil in heavy pot over medium-high flame
8. Add chicken pieces in single layer, don't crowd
9. Brown all sides 8-10 min without stirring much (develop crust)
10. Remove chicken, set aside
11. In same pot, sauté onions 5-6 min until golden brown
12. Add tomatoes, cook 2-3 min until soft
13. Pour in ground masala paste, cook 6-7 min on medium heat stirring often (watch for oil beginning to separate and spices smelling deeper/roasted)
14. Add 50ml vinegar, cook 2 min
15. Return chicken to pot, mix well with masala, turning pieces (4 min)
16. Pour in water, bring to boil (5 min)
17. Add salt, curry leaves
18. Reduce heat to low, cover tightly with lid
19. Simmer 35-40 min, stirring occasionally (every 10 min), until chicken is very tender and meat nearly falls off bone
20. Slowly pour coconut milk while stirring gently (3-4 min)
21. Remaining 25ml vinegar if needed for tanginess
22. Cook uncovered final 8-10 min until sauce thickens and coats chicken
23. Final visual: thick gravy, chicken falling off bone easily, deep brown-red color
24. ---

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