Apr 05

Foods A-Z: Xacuti Chicken

X is another difficult letter for food. I have not come across any food that begins with the letter X. Of course, there are recipes that do, like Xacuti chicken. So, I will just use this post to enlighten you about this recipe.

Chicken Xacuti is a traditional Goan recipe that uses a lot of Indian spices and, like all Goan food, is usually very hot. Since Goa is on the coast, it is home to a lot of coconut trees. This means that coconut is inevitably a part of most Goan cuisine. Xacuti has its origins in Maharashtra, and is derived from ‘Sagoti’ which means vegetables cooked in gravy. An interesting fact about most Goan food is that vinegar is a common ingredient to add tanginess to the food. However, since this dish has its origins in Maharashtra, it does not use vinegar. However, add it if you like the flavor. Its optional in the recipe below.


Chicken Gravy

1 medium sized onion, finely chopped

3 tbsp oil

3 lb or about 1.3 kg boneless chicken You can use with bone too, if you prefer

¼ tsp turmeric powder

1 tsp red chilly powder

2 tbsp coriander powder

1 cup tamarind water

1 cup coconut milk

Cilantro, to garnish

¼ cup grated coconut

2 tbsp vinegar (optional)

Whole masalas

4-5 cloves

1 tsp cumin seeds

1 inch cinnamon stick, roughly crushed

4-5 green cardamom

¼ tsp nutmeg or jayphal

3-4 dry red chilies

2 tbsp ginger, finely chopped (since we are going to grind this, it doesn’t matter if the pieces are big)


Marinade the chicken in turmeric powder and salt and set aside.

Dry roast cloves, cumin seeds, cinnamon stick, dry red chilies, nutmeg, cardamom, and ginger in a pan.

Heat 1 tbsp oil in a pan. Add half the onion and sauté till it becomes translucent. It is not required to cook them through. Add grated coconut and poppy seeds and sauté them for 2-3 minutes. Once done, set aside. Grind the spices with this mixture in a food processor into a smooth paste and set aside.

Take a pressure cooker and add oil. Add the remaining onion and sauté it till it becomes golden brown. Add the chicken marinated in turmeric and salt. Sauté for about a minute and then add the mixture that we prepared in the food processor. Add red chilly powder and coriander powder. Mix well and cook for a minute. Add tamarind water and ½ cup coconut milk. Pressure cook this mixture for 2 whistles and remove from heat. Wait for the pressure to go down naturally. Once the pressure cooker can be opened, add the remaining coconut milk and vinegar (optional) and let it come to a boil. Cook for another few minutes and then transfer to serving bowl. Garnish with cilantro and serve hot.

This post is part of a series on health foods. I have previously written about Avocado, Broccoli, Cauliflower, Dates, Eggs, Fennel, Green chickpeas or chholiya, Honey, Iceberg lettuce, Jackfruit, Kidney Beans, Lentils, Milk, Nectarine, Olives, Peas, the alphabet Q, Radish, Spinach, Tomato, the letter U, Vinegar and Water Chestnut

1 ping

  1. Improve as a blogger using content marketing | Saumya's Kitchen

    […] week, I concluded my series on Health Foods: A-Z. I wrote about Xacuti chicken, Yoghurt and Zucchini. Like always, I elaborated on their nutritional value, methods of selection […]

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