How to make Chicken Xacuti -
A popular Goan dish – chicken cooked with a medley of spices and coconut masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Coconut milk (नारियल का दूध)
Cuisine : Goan
Course : Main Course Chicken
For more recipes related to Chicken Xacuti checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Opor Ayam Chicken Cafreal Murgh Makkai Palak Chicken
Chicken Xacuti Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Xacuti Recipe
Chicken on the bone cut into bit sized pieces 750 grams
Coconut milk thick 2 cups
Salt to taste
Oil 1½ teaspoons + 2 tablespoons
Cloves 3-4
Black peppercorns 3-4
Star anise 1
Cinnamon 1 inch
Fenugreek seeds (methi dana) ½ teaspoon
Green cardamoms 4-5
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Nutmeg powder ¼ teaspoon
Ginger 1 inch
Onions finely chopped 3 medium
Poppy seeds (khuskhus/posto) 1 tablespoon
Fresh coconut scraped 1 cup
Red chilli powder 1 teaspoon
Turmeric powder ½ teaspoon
Garam masala powder ½ teaspoon
Coriander powder 1 teaspoon
Tamarind pulp 2 tablespoons
Method
Step 1
Mix chicken pieces with salt and set aside.
Step 2
To make powder masala, heat ½ teaspoon oil in a non-stick pan. Add cloves, peppercorns, star anise, cinnamon, fenugreek seeds, green cardamoms, cumin seeds, fennel seeds, nutmeg powder and ginger and sauté till fragrant. Remove from heat, cool and grind into a fine powder.
Step 3
To make coconut masala, heat 1 teaspoon oil in the same non-stick pan. Add half the onions and sauté till they are brown.
Step 4
Add poppy seeds and mix well. Add coconut and sauté till coconut is light brown. Remove from heat, cool and grind into a fine paste with a little water.
Step 5
Heat 2 tablespoons oil in another non-stick pan. Add remaining onions and sauté till translucent.
Step 6
Add chicken, mix well and cook on high heat for 1 minute. Add red chilli powder, turmeric powder, garam masala powder, coriander powder and mix well.
Step 7
Add powdered masala and mix well. Add little water, mix well, cover and cook for 5 minutes.
Step 8
Add coconut masala, mix well, cover and cook for 5 minutes.
Step 9
Add tamarind pulp, mix well, cover and cook for 2 minutes.
Step 10
Add coconut milk, mix and simmer for 5 minutes or till the gravy is thick.
Step 11
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
