Goan Chicken
Goan Chicken

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

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.
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).
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
Recipe Corner

WHAT YOU NEED IS

Chicken Curry Cut (Large)

Chicken Curry Cut (Large)
0.25 kg
Rs. 71.00
Chicken Curry Cut Small

Chicken Curry Cut Small
0.25 kg
Rs. 74.00
Recipe Corner

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