Goan Chicken Xacuti Recipe | A Coconut Curry Masterpiece from Goa! | Chef Vicky Ratnani

#chickenxacuti #goancuisine #christmasspecial #chefvickyratnani

Experience the rich and aromatic world of Goan cuisine with our Chicken Xacuti recipe. A feast for the senses, this traditional dish is a symphony of bold flavors, unique spices, and coconut goodness that captures the essence of coastal India.

In this video, we’ll guide you step-by-step through the process of making the perfect Chicken Xacuti:

Roasting the Spices: Learn how to toast the perfect blend of whole spices, including coriander, cumin, and fennel seeds, to create the signature Xacuti masala.
Coconut Magic: Watch as we incorporate freshly grated coconut, roasted to golden perfection, adding depth and richness to the curry.
Flavorful Chicken Curry: Tender chicken pieces are simmered in the fragrant Xacuti masala and finished with a touch of tamarind for that tangy kick.
Serving Suggestions: Pair this hearty curry with hot steamed rice, soft Goan poi bread, or flaky parathas for an unforgettable meal.

👨‍🍳 Key Ingredients:

For the masala:
2-3 - chopped onions
2-3 - chopped garlic cloves
1-inch - piece of chopped ginger
4-5 - dried red chillies
1-2 - tsp turmeric
A pinch of salt
2 tsp - black peppercorns
3 tsp - coriander seeds
2 tbsp - fennel seeds
8-10 - Kashmiri red chillies
2 tsp - cloves
2 tsp - fenugreek seeds
2 tsp - cumin seeds (jeera)
1/2 tsp - black cumin seeds
1/2 tsp - nutmeg (freshly grated)
2-3 - bay leaves
1 cup - dried coconut
2 tbsp - soaked bobby seeds
1 1/2 tsp - vinegar
For marinating and cooking the chicken:
4-5 - skinless chicken legs (cut into two pieces)
Salt - to taste
2 tbsp - oil
1 1/2 cups - prepared xacuti masala
For the salad:
Lettuce (as desired)
Carrots (julienned)
Bell pepper (julienned)
Spring onion (chopped)
Salt - to taste
1 tsp - pepper powder
1/2 - lemon juice

Process:
• Prepare the Masala: Heat oil in a pan and add 2-3 chopped onions, garlic, ginger, 4-5 dried red chillies, turmeric, and a pinch of salt. Saute well and remove from heat. Then, add 2 tbsp soaked bobby seeds
• Roast the Spices: In the same pan, add 2 tsp black peppercorns, 3 tsp coriander seeds, 2 tbsp fennel seeds, 8-10 Kashmiri red chillies, 2 tsp cloves, 2 tsp fenugreek seeds, 2 tsp cumin seeds, 1/2 tsp black cumin seeds, 1/2 tsp nutmeg, and 2-3 bay leaves. Saute the spices until fragrant. Add 1 cup dried coconut and a pinch of salt to the pan, and stir for a few minutes. Allow the masala to roast until it releases its aroma.
• Grind the Masala: Transfer the roasted spices and coconut mixture to a blender. Add 1 1/2 tsp vinegar and a little water. Grind everything into a thick, smooth paste (your xacuti masala is ready).
Marinate the Chicken: Season the chicken pieces with salt.
• Cook the Chicken: Heat 2 tbsp oil in a vessel and add the chicken. Stir well, then add 1 1/2 cups of the prepared xacuti masala. Mix the chicken and masala well. Add a bit of water to the blender (using the leftover masala) and pour it into the chicken. Let the chicken cook on low flame for 30-35 minutes until tender. Allow it to rest after cooking.
• Prepare the Salad: In a bowl, toss together lettuce, carrots, bell pepper, and spring onion. Add salt, pepper powder, and half a lemon juice. Mix everything.
• Serve: Serve the Chicken Xacuti in a bowl, garnish with fresh coriander leaves, and accompany it with the salad and pav (bread) on the side.

🎥 Whether you're a fan of Indian cuisine or looking to try something new, this Chicken Xacuti recipe is sure to impress! Perfect for festive occasions, family dinners, or simply treating yourself to a flavorful feast.

📌 Don’t forget to like, comment, and subscribe for more recipes that bring authentic flavors to your table.

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