Chicken Xacuti Recipe (Chicken Shagoti) - The Yummy Delights (2024)

Chicken xacuti with step by step photos and a video recipe. Chicken xacuti (or Chicken Shagoti) is a flavorful chicken curry from Goa, India. You can serve this Goan chicken curry with Bread, Pav, Poli, or Rice. Let’s see how to make this easy chicken curry at home.

The specialty of the chicken xacuti recipe is its freshly ground xacuti masala. It is made with aromatic spices, coconut, dried red chilies, and onions.

You will find this traditional Goan chicken curry on every restaurant’s menu serving non-vegetarian foods in Goa. In addition to this, you will also find popular seafood like prawns and fish on their menu.

I have been staying in Goa for the last 20 years. This dish is prepared in most Goan households as Sunday special lunch/dinner. You can find this delicious chicken curry made during Goan festivals and celebrations.

About this recipe

In this recipe post, I am sharing how to make chicken xacuti recipe with homemade xacuti masala. It is a spicy chicken curry from Goan cuisine loaded with incredible flavors.

Xacuti (pronounced ‘shakuti’) is derived from chacuti in Portuguese. The locals here call it ‘shagoti’ in Konkani language (Goa’s language).

It is made with chicken cooked in freshly ground xacuti masala. You can serve it with Bread, Pav, Poli, or Rice.

To make this Goan chicken curry, whole spices, coconut, red chilies, and onions are roasted and ground to make xacuti masala. The chicken is then cooked with this masala and served with bead or Goan Pav.

Though preparing this spicy chicken curry is a time-consuming task. The spices, coconut, red chilies, and onions are roasted on low heat and then grind to a fine paste to make Xacuti masala.

But all the hard work is paid off when your dish receives appreciation from family and friends.

You may also like these other popular chicken recipes from this website:

• Chicken Cafreal
• Malvani Chicken Curry
• Maharashtrian Chicken Sukka
• Chili Chicken
• Chicken Jalfrezi

Why You Need This Recipe

• Quick and easy to make with step-by-step instructions with a recipe video.
• This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe - You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days. This curry tastes better the next day.
• Xacuti Masala - Every family has its own recipes to make xacuti masala. It is so aromatic, flavorful, and easy to prepare at home. I have shared the recipe in the post. This xacuti masala recipe is surely a keeper. You can add it to any other non-vegetarian recipes like mutton xacuti.
• Gluten-free

Ingredients and Substitutions

• Chicken - To make this Goan-style chicken curry, I have used bone-in chicken pieces as they are more flavorful. You can also use boneless chicken breasts or chicken thighs.
• Lemon juice - Traditionally, Goan toddy vinegar is used. You can substitute it with tamarind.
• Coconut - Use freshly scraped/grated coconut for this recipe. You can substitute it with coconut milk.
• Onions - I have used red onions for this recipe. You can substitute it with yellow onions.
• Ginger and Garlic - Fresh ginger and garlic give the best flavors. You can substitute it with store-bought ginger-garlic paste.
• Whole Spices - I have used black pepper, cumin, cloves, coriander seeds, star anise, fennel, mace, cinnamon, green cardamom, and nutmeg. You can easily purchase these whole spices from a nearby Indian/Asian grocery store or online.
• Poppy seeds (Khus-khus) - You can skip the addition of poppy seeds if it not available.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Chicken Xacuti (Step by step photos)

Preparations

1. Making green masala - In a mixer/grinder jar, add ginger, garlic, green chilies, coriander leaves, and ¼ cup of water. Grind to a fine paste. Keep it aside.
2. Marinate the chicken - In a mixing bowl add chicken, lemon juice, turmeric powder, salt, and green masala. Combine and marinate the chicken for an hour. Cover and keep it in the refrigerator.

   

Making Xacuti masala

1. In a deep bottom pan, dry roast black pepper, cumin, cloves, coriander seeds, star anise, fennel, mace, cinnamon, green cardamoms, nutmeg, and red chilies over low heat until aromatic. Remove and keep it aside on a plate to cool down.
2. Heat 2 teaspoon of oil over medium heat. Add onion slices and sauté until lightly golden. Now, add grated coconut to the pan and roast it until the coconut is lightly golden.
3. Next, add poppy seeds (Khus-khus) and roast until the coconut is golden. Remove and keep it aside on a plate to cool down.
4. Transfer the roasted ingredients to a mixer/grinder jar. Add water and grind to a fine paste. Xacuti Masala is ready.

   

Making the Chicken Xacuti Recipe

1. Heat 3 teaspoon of oil over medium heat.
2. Add onion and saute until golden.
3. Next, add the marinated chicken. Cook it uncovered for 5 minutes.
4. Now cover and cook it until the chicken is cooked. Stir it in between as required.

   

5. When the chicken is cooked, add xacuti masala to it.
6. Add water to adjust the consistency of the gravy. Cover and cook until it comes to a boil.
7. Taste and add salt as per taste.
8. Cover and cook on medium-low heat for 10-15 minutes. Oil will float on the surface. It is an indication that the masala is cooked.
9. Chicken Xacuti is ready to serve.
10. Serve with Pav or Poli or steamed rice.

    

Cooking Tips

• Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
• Deseed the dried red chilies to reduce the spiciness.
• Marinating the chicken keeps the chicken tender and juicy. Also, enhances the flavor.
• Try to make this curry at least 1-2 hours in advance. The curry tastes better the next day as the flavors get enough time to combine.

Serving Suggestions

• Serve it with bread, Pav, or Poli.
• You can also serve it with steamed rice.

Storage Suggestions

• Store the leftovers within 2 hours of cooking.
• Let the chicken curry come to room temperature. Transfer it to an airtight container and keep it in the refrigerator. Stays good for 2 days. Reheat until piping hot and serve.
• For longer self-life freeze it. Stays good for a month. Thaw, reheat, and serve.

Variations that you can try

• You can make Mutton Xacuti or Crab Xacuti with the same recipe by substituting chicken with mutton or crab.
• Even vegetarian versions link Paneer Xacuti or Mushroom Xacuti can be made by substituting chicken with paneer or mushroom.

If you make this recipe, please leave a comment and a starred review below.

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