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Chicken Xacuti | Chicken Shagoti | How to make Goan Chicken Xacuti
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- เผยแพร่เมื่อ 23 ส.ค. 2023
- Chicken Xacuti | Chicken Shagoti | How to make Goan Chicken Xacuti
Allergy Info: Contains Coconut.
Serves: About 10-12 people
Ingredients for Goan Chicken Xacuti:
Whole Chicken - 5.6 lbs or 2.5 Kg, cut into pieces
Turmeric - 1.5 heaping teaspoons, divided
Onion - 2 cups, chopped
Ghee - 1.5 teaspoons (Optional, but adds a lot of flavor)
Salt - to taste
Oil, as needed
For Green Masala: Make a thick paste without adding water
Cilantro/Dhaniya - a bunch
Garlic - 2 spoons, chopped
Ginger - 2 spoons, chopped
Green Chilli - 1
Yogurt - 2 spoons
Curry masala spices:
Coriander seeds - 1/4th cup
Red Chillies - 6-8 or to taste
Jeera - 1 teaspoon
Peppercorn - 16
Cinnamon - 1 & 1/2 inch
Star Anise/Chakra Phool - 3-4 petals, seeds discarded
Poppy Seeds/Khuskhus - 1 spoon ( Optional but adds to thickness of gravy)
Jaiphal - a very small piece
Patri/Mace - 3/4 th teaspoon
Lavanga - 8-10
Badishep/Fennel Seeds - 1 spoon
For Coconut gravy:
Onion - 2 cups, chopped
Coconut grated - Fresh or thawed frozen fresh, 2 cups
Tamarind -a big marble sized ball
Method:
1. Marinate Chicken with green masala, 1 & 1/2 teaspoon turmeric and 1 spoon salt for 1/2 hour to 1 hour.
2. Fry curry masala spices in a little bit of oil. Keep aside.
3. Fry onion and grated coconut listed under 'For Coconut Gravy'. Add remaining turmeric. Grind with toasted spices, tamarind and salt. Set aside.
4. Fry onion until color changes. Add Chicken along with the marinade and fry on high heat until edges appear white. Add a few spoons of the ground masala. Cook covered without adding water on medium flame until Chicken is tender.
5. Add coconut masala and add water to adjust for desired consistency. Adjust seasoning if needed. Let it come to a final boil. Switch off flame.
Xacuti tastes better as it ages. Leftover gravy can be eaten as Ros Omellete.
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Want to simplify the curry making process further? Have a stock of this homemade garam masala powder handy. Use my time tested recipe below:
Goan Garam Masala Powder for Xacuti, Tonak, Ros | Aaji’s recipe | 3 cups Yield
th-cam.com/video/bCl8OC5_pY0/w-d-xo.html
That way you don’t have to pick and roast the spices each time. Saves time … trust me!
Looks yummy and easy to understand for young viewers. Will try this recipe for my family!👍
Thank you . Hope you enjoy!
Tried this at home. Taste is very yummy and does not disappoint. Try this at home and result will surprise you!!👍🏻
Glad you liked it!
Yummy, i did try this years ago, will make, thank you for the recipe ❤️
Hope you enjoy
That was too good n absolute class in ur prep. of Chicken Xacuti. Thank u n God bless.
Thank you so much for your lovely comment!
I love our goans Hindu bro shagoti very much so delicious n so tasty 😋😋... It's one of my favourite...
Thank you 😊
That looks delicious 👍👍
Thank you
Why to mix curd in grinder ? It can be added over chicken. Too much coriander seeds are used. Cooked chicken looks harder. It should be soft. Bay leaf is not used. By the way recipe looks good.
Curd is used to make a paste instead of adding water. Goan garam masala base uses coriander seeds. We need that amount for 2.5 kg Chicken. My family recipe does not use bay leaf. Chicken is not hard as it is marinated in curd first and then cooked in it's own liquid. Thank you for the comment. I hope I have addressed your concerns.