Hi, I am hopefully back to blogging after a long long time.. here’s my fav chicken xacuti recipe as my mom makes it 🙂
I prepared it this weekend and it got finished before I could take any snaps! I’ll add in the snaps as soon as I prepare it next!
500g Chicken (with bone or boneless)
2 and 1/2 onions (medium)
Coriander to garnish
For the masala:
1/2 cup fresh coconut or dried coconut or mix of both ( I used Natco’s dried coconut)
1 and 1/2 onion
2 Tspn coriander seeds
1/2 tspn turmeric powder
1/2 star anise ( around 3-4 petals)
1 inch piece of cinnamon
8-9 pepper corns
1 tspn shahi jeera
1/4 piece of nutmeg
1 Tspn poppy seeds
5-6 red chillies
8-10 garlic (small )
a small ball of tamarind
1/4 cup of coriander leaves
1 inch piece of ginger
2 garlic pods
2 green chillies
2 Tspn curd
1/2 tspn turmeric powder
Prepare the marinade:
Grind together coriander leaves, ginger, garlic and green chillies. ( you can replace ginger-garlic with ginger garlic paste.)
Wash and clean the chicken pieces.
Apply the ground masala, turmeric powder and curd to the chicken pieces .
Marinate for 1/2 -1 hour.
Prepare the masala:
Slice the onions.
Dry roast on a slow flame the following spices:
cinnamon, coriander seeds, poppy seeds, cloves, peppercorns, red chillies, nutmeg, shahi jeera and star anise
Keep stirring the mix in between till a nice aroma comes ( the coriander seeds will be slightly browned). (approx 7-8 mins)
Take out on a plate and leave it to cool for a while.
Heat a little oil in a pan and fry the sliced onions, garlic pieces and coconut on slow flame till the coconut gets a golden color. Keep stirring the mix while it’s roasting. (takes approx. 10 mins)
Take it out on a plate and allow it to cool .
Grind together the roasted spices, roasted coconut mix, turmeric powder and tamarind with around 1/2 cup of water to a fine paste. (add water as required to make the paste fine, but make sure it does not turn very watery).
For the main chicken dish:
Chop the remaining onions and tomatoes.
Heat around a table spoon of oil in a pan and add onions to it. Add a pinch of salt for the onions to cook faster.Once the onions are lightly browned add in the tomatoes. Fry for a few minutes.
Now add in the marinated chicken. Fry for 5-6 minutes. ( Cooking times will vary when you use chicken with bone).
Add in the ground masala and salt to taste. Mix well.
Cook for 25-30 mins on medium flame. Check if the chicken is done else let it cook for few more mins.
I use a pressure cooker for this dish. when the masalas and chicken are mixed, I pressure cook it for 1 whistle for boneless chicken. ( around 2 whistles for chicken with bone).
Adjust salt and spices as per taste. Taste that the chicken is tender and cooked properly before serving.
Garnish with chopped coriander leaves.
Generally this dish is served with bread slices or hard crusted goan bread known as Pao in the first course.
For second round it’s usually with jeera rice or pulav or just plain rice.
Remember to serve lime pieces as well as it’s quite spicy 🙂
Enjoy this yummy Chicken Xacuti at home 🙂