Chicken Xacuti

A community recipe by acostamelba

Not tested or verified by Nigella.com

Print me

Introduction

This is a Goan recipe. The flavor is wonderful, is not an easy recipe because of all the ingredients, but at the end for sure you will have used every single indian spice in your spice cabinet!!! I did it once and it was amazing.

Ingredients

Serves: 6

Metric Cups

For the Chicken

1 kilogram chicken (cut into pieces for curry)
¼ teaspoon turmeric

For the Paste

1 teaspoon salt
5 centimetres piece of fresh ginger
10 cloves garlic
½ bunch fresh coriander
5 green chillies

For the Onion Mixture

1 teaspoon peanut oil
2 onions (sliced)
2 green chillies (chopped)
2½ centimetres piece of fresh ginger
5 cloves garlic
1 large coconut

For the Spice Mixture

5⅛ centimetres cinnamon
3 cardamom (peeled)
1 teaspoon aniseed
1 teaspoon black peppercorns
1 tablespoon poppy seeds
1 tablespoon coriander seeds
10 red chillies
1 star anise
1 mace flower
⅗ centimetre nutmeg
1⅓ centimetres turmeric

For the Last Part of Recipe

2 teaspoons peanut oil
2 onions (sliced)
2 green chillies
63 millilitres water
½ bunch fresh coriander

For the Chicken

2⅕ pounds chicken (cut into pieces for curry)
¼ teaspoon turmeric

For the Paste

1 teaspoon salt
2 inches piece of fresh gingerroot
10 cloves garlic
½ bunch cilantro
5 green chiles

For the Onion Mixture

1 teaspoon peanut oil
2 onions (sliced)
2 green chiles (chopped)
1 inch piece of fresh gingerroot
5 cloves garlic
1 large coconut

For the Spice Mixture

2 inches cinnamon
3 cardamom (peeled)
1 teaspoon aniseed
1 teaspoon black peppercorns
1 tablespoon poppy seeds
1 tablespoon coriander seeds
10 red chiles
1 star anise
1 mace flower
¼ inch nutmeg
½ inch turmeric

For the Last Part of Recipe

2 teaspoons peanut oil
2 onions (sliced)
2 green chiles
2 fluid ounces water
½ bunch cilantro

Method

Chicken Xacuti is a community recipe submitted by acostamelba and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Marinate the chicken pcs in the turmeric and salt and keep aside.
Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
Heat 1 tsp oil in pan and saute 2 sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.
On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.
Make Xacuti masala by grinding together the onion mix and spice mixture.
Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies. After one minute add the marinated chicken pieces. After two minutes add Xacuti masala and water. Cook for 15 minutes or till chicken is tender.
Garnish with coriander leaves. Serve hot with Indian chapatis, bread or rice. Serve lemon wedges at the side.

Marinate the chicken pcs in the turmeric and salt and keep aside.
Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
Heat 1 tsp oil in pan and saute 2 sliced onions, green chiles, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.
On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chiles, star anise, mace flower, nutmeg, and turmeric.
Make Xacuti masala by grinding together the onion mix and spice mixture.
Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chiles. After one minute add the marinated chicken pieces. After two minutes add Xacuti masala and water. Cook for 15 minutes or till chicken is tender.
Garnish with coriander leaves. Serve hot with Indian chapatis, bread or rice. Serve lemon wedges at the side.