A classic, aromatic, and spicy Goan curry made with chicken simmered in a rich, complex gravy of roasted spices and toasted coconut. It is a signature dish from Goa, India, known for its deep flavors that balance sweetness, sourness, spice, and salt.

SERVING – 4 PAX.
COOKING TIME – 45 MINS
PREP. TIME – 20 MINS

INGREDIENTS –

FOR THE XACUTI MASALA (ROAST & GRIND)

• Dry red chillies – 8–10 (Kashmiri for color, Bedgi for aroma)
• Coriander seeds – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds – ½ tsp
• Black peppercorns – ½ tsp
• Cloves – 4
• Green cardamom – 3
• Cinnamon – 1-inch
• Star anise – ½
• Poppy seeds – 1 tbsp
• Grated coconut (fresh/desiccated) – 1 cup
• Onion – 1 large, sliced
• Garlic – 6–8 cloves
• Ginger – 1-inch

FOR THE CURRY

• Chicken – 800 g (bone-in preferred)
• Onion – 2 medium, finely chopped
• Tomato – 1 medium, chopped
• Turmeric – ½ tsp
• Tamarind – 1 tbsp (soaked in water)
• Oil – 3–4 tbsp
• Salt – 30 ml
• Water – as required

RECIPE

1. Prepare Xacuti Masala
   Heat 1 tbsp oil, Then Roast coriander seeds, cumin, fennel, pepper, cloves, cardamom, cinnamon, star anise, poppy seeds & red chillies until fragrant.
   Add grated coconut + sliced onion and roast till golden brown, add ginger + garlic, cook 1 minute,
   Cool and grind to a smooth thick paste, adding a little water.
2. Cook the Chicken
   Heat 2 tbsp oil in a handi , Add chopped onions; sauté to light brown.
   Add tomatoes + turmeric + salt; cook till mushy.
   Add chicken pieces; sauté on high for 5 minutes
   Add the freshly ground Xacuti masala paste.
   Fry until the masala releases oil (bhuna stage).
3. Simmer the Curry
   Add 1 to 1½ cups hot water for gravy.
   Add tamarind pulp; mix well
   Cover and cook 25–30 mins until chicken is tender and gravy thickens
   Adjust salt and spice.

SERVE HOT