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Chicken xacuti,  A famous dish from Goa……!

Serves: 2-3 Peoples
1/2kg/1 lb Chicken
1/2 Small Onions (chopped)
Dash of Nutmeg Powder
1 Tbsp Oil
salt for taste
1-1/2 cup water
for marination:
2-3 garlic cloves
1/4 inch of ginger

Xacuti Masala:
3-4 Red Chilies (Kashmiri Chilies)
1/4 Cup Scraped Coconut(I used fresh one)
1 small or 1/2 of big onion sliced
1 Tsp of Cloves
1/2 Tsp turmeric
1/2 Tsp Jeera
1/2 Tsp Saunf/fennel sees
1/2 Tbsp Khus Khus
1/2 Tbsp Coriander Seeds
1/4 Teaspoon Til/sesame
1/8 Tsp Methi Seeds
4 Pepper Corns/ Black pepper
2-3 garlic cloves
1/8 Inch Ginger
1 Inch Piece of Cinnamon
1-2 Star Anise/dagadful

Wash chicken, Drain all the water. Make ginger garlic paste. In a bowl transfer chicken, add ginger garlic paste,salt. Mix well and set aside.
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Dry roast all the ingredients of Xacuti masala. dry roast the onion till caramelized.
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In a mixer grinder make a smooth paste of it by adding little water if necessary.
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In a vessel, heat oil on medium heat. Add chopped onions, saute till onion turns transparent.Add chicken, mix well, cover and cook for 2-3 minutes, Now add xacuti masala.
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Cook for another 2 minutes, now add water and salt for taste and cook till chicken gets cooked completely on low heat. Before it’s almost done, add Nutmeg powder. Cook for another 1 minutes and serve with rice or goan bun.

1) One can skip the marination to save time. I marinated for more flavour.
2) Original recipe uses Kashmiri red chilies, which gives nice red color. I used normal indian chilies which made my curry more brownish in color.
3)Do not add too much water while making paste.

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