Chicken Xacutiशाकुती
Video: Cookd (YouTube)
Chicken Xacuti (pronounced sha-koo-ti, or shagoti in the villages of Goa) is the most complex of all Goan curries — a full spice matrix of dried chillies, grated coconut, white poppy seeds, stone flower, and star anise, each dry-roasted separately before grinding. The result is a dark, layered sauce with heat that builds slowly rather than striking immediately. Unlike the brighter cafreal, xacuti is a patience dish: the roasting, grinding, and long slow cook cannot be hurried, and it genuinely tastes better reheated the next day.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪chicken, bone-in pieces1 kg
- Dry-roast and grind for xacuti masala
- ▪dried Kashmiri red chillies (for colour, mild heat)5
- ▪dried hot red chillies (Goan byadgi or standard)3
- ▪freshly grated coconut80 g (about ¾ cup)
- ▪white poppy seeds (khus-khus)2 tbsp
- ▪coriander seeds2 tbsp
- ▪cumin seeds1 tsp
- ▪whole black peppercorns1 tsp
- ▪cloves5
- ▪green cardamom pods4
- ▪cinnamon stick1-inch piece
- ▪star anise1
- ▪stone flower (dagad phool / kalpasi)1 small piece (~2 g)
- Base
- ▪onion, finely chopped2 medium
- ▪garlic cloves6
- ▪tomato, roughly chopped1 medium
- ▪tamarind pulp1 tbsp
- ▪turmeric powder½ tsp
- ▪oil (coconut oil preferred)3 tbsp
- Stone flower (kalpasi or dagad phool) is an edible lichen that adds a distinctive mossy, earthy background note. It can be found at Indian spice shops; skip it if unavailable — the dish remains excellent without it.
- White poppy seeds may be restricted or unavailable in parts of North America and Australia. Replace with 1 tablespoon of raw cashew paste for a similar thickening and mild nuttiness, though the flavour is different.
- Fresh coconut can be replaced with desiccated coconut (unsweetened) — soak 60 g in 3 tablespoons of warm water for 10 minutes, then dry-toast in the pan before grinding with the other masala spices.
Method
- 1Dry-roast each masala ingredient separately in a heavy pan over low heat — the chillies for 30 seconds, the coconut until pale gold, the poppy seeds until they begin to jump, the coriander seeds until aromatic, and the remaining whole spices briefly. This step cannot be rushed or combined: each spice burns at a different rate. Cool everything completely before grinding.
- 2Combine all toasted ingredients in a blender. Add 4–5 tablespoons of water and grind to a fine, dark masala paste. This paste is the backbone of the dish — blend until completely smooth.
- 3Score the chicken pieces deeply down to the bone. Rub all over with turmeric, a pinch of salt, and 1 tablespoon of oil. Set aside for 20 minutes.
- 4Heat the remaining oil in a heavy pot over medium heat. Fry the onions until deep amber, about 15 minutes. Add the garlic (roughly minced) and fry 2 more minutes. Add the tomato and cook until pulpy and the oil begins to separate.
- 5Add the ground masala paste. Fry on medium heat, stirring continuously, for 5–6 minutes. The masala will darken further and become intensely fragrant — this frying cooks out the raw spice taste.
- 6Add the chicken pieces and coat well. Fry 5 minutes, then add 200 ml water and the tamarind pulp. Cover and cook on low heat for 28–32 minutes, stirring twice, until the chicken is cooked through.
- 7Uncover, check seasoning, and cook 5 more minutes to tighten the gravy. Serve with steamed rice or Goan poi bread. If possible, rest the xacuti for an hour before serving — the spices integrate and the depth increases.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.