Goanese Chicken Recipe - Chicken Xacuti
Goan cuisine too has Portuguese influence. It's very amazing one could taste foreign recipe in an Indian state!
Today I present such an exquisite Goanese dish, which is of Portuguese origin! CHICKEN XACUTI [sha-koo-ti]!
Don't miss this wonderful recipe!
500 gm Chicken
1 tsp Kashmiri Red Chili powder
1 tsp Corriander Seed
1 tsp Sesame Seed (til)
1 tsp Cumin Seed
1/2 tsp Fenugreek Seeds
1/2 tsp Peppercorn
1 tsp Poppy Seed
1 tsp Fennel Seed
1 tsp Tumeric powder
1 cup Coconut scraped
2 inch Ginger
8 cloves of Garlic
4 Onion sliced
3 tsp Tamarind pulp
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom
Salt to taste
First dry roast all these spices
1 tsp Fennel Seed
1/2 tsp Fenugreek Seeds
1 tsp Cumin Seed
1 tsp Corriander Seed
1 tsp Sesame Seed (til)
1/2 tsp peppercorn
1 tsp poppy seed
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom
After dry roast, blend all these together and make a fine powder spice.
Marinate the chicken with salt and turmeric powder for 15 minutes.
Now, heat oil in a pan, saute chopped onions a little. Next add chopped ginger and garlic. Cook for 2-3 minutes. Now add scrapped coconut. cook till coconut gets brownish.
Put this into a blender and make a fine smooth Xacuti paste.
Now, add 1 tbsp oil in pan. After oil getting hot, add marinated chicken. Cook chicken for 5 minutes. Add 1 cup water. Add Xacuti paste. Mix well, then cover it and cook for another 8-10 minutes.
After 8-10 minutes, open the cover, add ground spice powder, Dry chili powder, 1/4 tsp nutmeg powder.
Here you could add coconut milk if you wish, but I personally prefer it without coconut milk.
Cover and cook for another 4-5 minutes.
Then, open cover, add tamarind pulp, mix well.
Put on cover for just two-three minutes to blend all the aromas with each other.
After two minutes open the cover and serve hot!
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