A flavorful Goan dish made with marinated chicken and a rich coconut-based masala.
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Marinate the chicken pieces with ginger-garlic paste, salt, and turmeric. Set aside.
Roast the grated coconut and finely chopped onion on a tawa until golden brown.
Add Xacuti masala and sufficient water to the roasted mixture and grind to a smooth paste.
In a heavy pan, heat oil and fry one sliced onion until golden brown.
Add the marinated chicken and fry to seal in the juices.
When the chicken is half cooked, add the ground paste along with sufficient water and simmer until the chicken is fully cooked.
Add salt to taste and finish with a squeeze of lemon.
Serve garnished with chopped coriander.
You can replace chicken with mutton, but adjust the cooking time accordingly.
Ensure the coconut is roasted evenly for a richer flavor.
Can I use other meats instead of chicken?
Yes, you can replace chicken with mutton or even seafood, but adjust the cooking time accordingly.
Is Xacuti masala available in stores?
Yes, Xacuti masala can often be found in Indian grocery stores or you can make your own blend at home.
Can I make this dish vegetarian?
Yes, you can substitute chicken with vegetables or paneer for a vegetarian version.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I serve with Xacuti chicken?
Xacuti chicken pairs well with rice, naan, or chapati.
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