Goan Chicken Xacuti(Shakuti)...!!!
Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes, Gravy dishes, Non-Veg Recipes
Chicken Xacuti or shakuti is a very famous and authentic goan chicken gravy dish. All goans who eat non-veg like this recipe very much, infact its the most common chicken dish in goa.Its very spicy and tasty.Its often eaten along with special bread called as 'pav' in goa or steamed rice or even vadas.
INGREDIENTS:
For Marination:
- 1 cup chopped corainder leaves
- 4-5 green chillis
- 10-12 garlic cloves
- 2 inch ginger piece
- 2 table spoon lemon juice
- 2 table spoon curd
- 2 tea spoon turmeric powder
- salt
For Main Dish:
- 600 grams chicken pieces(medium size)
- 3 cups chopped onions
- 1 1/2 cup freshly grated coconut
- 3/4 tea spoon Turmeric powder
- 1 table spoon tamrind pulp
- 5-6 garlic cloves
- 1/4 tea spoon freshly grated nutmeg powder
- 1 cup thick coconut milk(optional)
- salt
- oil
Whole spices:
- 8-10 dry red chillis
- 1 n 1/2 table spoon corainder seeds
- 1 tea spoon cumin seeds
- 1 tea spon carom seeds(ajwain)
- 1 tea spoon fennel seeds(badishep/saunf)
- 2 table spoon poppy seeds(khaskhas)
- 2 inch cinnamon stick
- 10 black peppercorns
- 4 star anise
- 6-7 cloves
For Garnish:
- chopped corainder leaves
- sliced onion
- lemon wedges
METHOD:
To make the marination fry green chillis and garlic pods in little oil for 3-4 mins.Peel the garlic pods.Then grind green chillis and garlic pods with corainder leaves and ginger to form a paste.Apply salt and turmeric to the chicken pieces.Apply the green grinded paste and curd and sprinkle lemon juice and mix it well with the chicken pieces.Refrigerate it for min 5 hours .
Heat a kadai and add one table spoon oil and add 3/4 cup chopped onion and fry it till light brown, then add grated coconut and fry it for 4-5 mins till it becomes brown.Keep it aside.Heat another kadai and add little oil and fry all the whole spices along with red chillis for few mins.Take care so that the spices do not burn.
Now grind the roasted spices with roasted coconut and onion mixture along with turmeric powder to a smooth paste using water.Heat a vessel and add oil.Fry 1/2 cup of the remaining chopped onions till they become brown.Now add the marinated chicken pieces and saute for 3-4 mins.
Add the remaining chopped onions and water till the chicken pieces get dipped and close the lid and let the chicken pieces get cooked.When they are almost cooked, add the grounded coconut paste.Mix it well.Add little water if needed.Add salt and nutmeg powder.Close the lid for more 3-4 mins.Let it simmer on low heat.When it starts boiling add coconut milk and cook for 1 min.Remove from flame.
While serving spinkle lemon juice and sliced onion.Serve hot xacuti with bread or hot steamed rice.
NOTE:
My vegetarian friends can use mushroom in this recipe instead of chicken, that it will be mushroom xacuti.But that time marination is optional and even if you do it do not keep marinated mushrooms for more then 1 hour.
You can even add 2 chopped tomatoes to it when chicken is half cooked, but then do not add tamrind pulp as it can get sour.
You can add coconut milk or you can even skip it.But if u add it, do not add more water while cooking or else it will become watery.Check the amount of water.
If you want less spicy then you can reduce the amount of red chillis.
In goa its always served with lemon wedges and sliced onions.It tastes best when spinkle with little lemon juice and onion slices.
Chicken xacuti looks too good.
And I also like ur header picture...nice one.
never heard this recipe before.....looks yummy....but i don't cook with coconut....and congrats for your awards....
Chicken xacuti is a timeless Goan dish, I've made an 'edited' version of this from Good Housekeeping and it tasted awesome and won me many compliments across parties. I'd love to try your authentic version too, thanks for sharing.
hey , this is exactly what we make too!! but we call it sukkha mutton..the kolhapuri/belgaum style..
Hi Siddhi, thanks for dropping by, and letting me explore a blogger from Goa. The minute I read Goa I become very nostalgic, have lived there in Altinho,Panjim. Would always cross Porvorim while going to Baga beach....
Loved the Xacuti and I never made the masala at home always bought Karmas...Will try ur version of Masala using Mushroom, being a veggie.Once again thanks for visiting mine, would frequent ur blog now.Following u dear.
Hello,
This chicken looks excellent. I have a question - is it possible to use coconut milk and desiccated coconut instead a fresh grated coconut?
I am a goan and for authentic xacuti you do not use curd. None of the goan dishes do. The rest if fine, I'm going to try it myself as it looks good.
Well the recipe of each dish change from home to home depending on d culture of the people...evn in many other Goan dishes thr is vast difference in many food items.We add curd for marination coz it makes d chicken soft and xacuti becomes more tasty.