Name: Goan Chicken Xacuti (Shakuti) recipe by Rekha Unni at BetterButter
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 500g curry cut chicken; 1/8 tsp grated nutmeg; 3 tbsp chopped coriander leaves; 1 teaspoon coconut pieces for garnish- optional; 1/2 teaspoon turmeric; Salt to taste; 1 tbsp ghee/oil; To Roast and Grind; 1/2 cup grated Coconut; 1/2 Teaspoon Sesame Seeds; 1/2 inch ginger; 4-5 garlic cloves; 1 inch cinnamon; 2-3 green cardamom seeds; 1 black cardamom; 1/2 teaspoon Peppercorns; 5-6 cloves; 4-5 dry kashmiri chilli; 1/4teaspoon fenugreek seeds; 1 teaspoon poppy seeds; 1.5 teaspoon coriander seeds; 1 onion sliced; 2 tbsp Oil; 3/4 teaspoon saunf; 1/2 teaspoon jeera; 1 small strand mace

ABOUT Goan Chicken Xacuti (Shakuti) RECIPE

Delicious, mouthwatering, aromatic authentic Chicken Xacuti. Though it has lots of spices, its neither too hot nor spicy and made during festive season in Goa

Ingredients Serving: 4

500g curry cut chicken
1/8 tsp grated nutmeg
3 tbsp chopped coriander leaves
1 teaspoon coconut pieces for garnish- optional
1/2 teaspoon turmeric
Salt to taste
1 tbsp ghee/oil
To Roast and Grind
1/2 cup grated Coconut
1/2 Teaspoon Sesame Seeds
1/2 inch ginger
4-5 garlic cloves
1 inch cinnamon
2-3 green cardamom seeds
1 black cardamom
1/2 teaspoon Peppercorns
5-6 cloves
4-5 dry kashmiri chilli
1/4teaspoon fenugreek seeds
1 teaspoon poppy seeds
1.5 teaspoon coriander seeds
1 onion sliced
2 tbsp Oil
3/4 teaspoon saunf
1/2 teaspoon jeera
1 small strand mace

Instructions

MARINATE CHICKEN WITH SALT AND TURMERIC FOR 30 MINUTES
HEAT OIL AND ROAST SPICES, GINGER GARLIC UNTIL AROMATIC
ADD ONIONS AND COCONUT. ROAST UNTIL COCONUT TURNS BROWN
ALLOW TO COOL COMPLETELY
ADDING WATER, GRIND TO SMOOTH PUREE
MELT GHEE/ OIL IN A PAN. ADD CHICKEN. STIR FRY FOR 2-3 MINUTES
ADD GROUND PUREE AND MIX WELL
ADD SALT AND BRING TO BOIL
COVER AND COOK UNTIL CHICKEN IS TENDER AND GRAVY REACHES DESIRED CONSISTENCY ON LOW HEAT
ADS NUTMEG AND CORIANDER LEAVES. MIX WELL
OPTIONALLY YOU CAN GARNISH WITH COCONUT PIECES. SERVE HOT WITH RICE

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