Posted on July 1, 2009. Filed under: Non-veg, Subzi | Tags: , , , |

Xacutti (pronounced sha-kooti), another speciality of Goa, is a rich masala packed with spices. Serves four

Timings :

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

Ingredients :

  • For the marinade
  • 2 garlic cloves, peeled and left whole
  • 2cm/¾in piece ginger, peeled and chopped
  • 2 tbsp chopped fresh coriander
  • 1 tbsp tamarind concentrate (available from Asian supermarkets)
  • ½ tsp ground turmeric
  • ½ tsp red chilli powder
  • 1 whole chicken, skin removed, jointed
  • For the xacutti masala
  • 1 tbsp sesame seeds
  • ½ tbsp poppy seeds
  • 6 whole Kashmiri chillies
  • 1 tsp cloves
  • 1 tsp freshly ground black pepper
  • 1 tbsp fennel seeds
  • 1 cinnamon stick
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp chopped unsalted peanuts
  • For the sauce base
  • 5 tbsp vegetable oil
  • 3 onions, finely chopped
  • 2 tbsp freshly grated coconut, plus extra to serve
  • 1 tbsp tomato purée
  • 120ml/4fl oz boiling water
  • To serve
  • 4 tbsp chopped fresh coriander
  • 1 lime, cut into wedges

Method :

1. For the marinade, in a food processor, blend the garlic cloves, ginger and coriander to a paste.

2. Add the tamarind concentrate, ground turmeric and chilli powder to the paste and stir well to combine. Rub the chicken pieces all over with the spice mixture.

3. For the xacutti masala, heat a frying pan over a medium heat, add all of the xacutti masala ingredients and dry fry for 30-45 seconds, or until the spices are fragrant. Using a spice grinder, grind the roasted spices to a fine powder.

4. For the sauce base, in a separate frying pan, heat two tablespoons of the oil over a medium heat. When the oil is hot, add half of the chopped onions and fry for 4-5 minutes, or until the onions are golden-brown. Add the grated coconut and fry for a further 3-4 minutes, stirring well. Remove from the heat and set aside.

5. In a separate pan, heat three tablespoons of the oil, add the remaining chopped onions and fry for 4-5 minutes, or until golden-brown.

6. Add the marinated chicken pieces and any remaining marinade left in the bowl and fry for 4-5 minutes, stirring continuously, until the chicken is golden-brown.

7. Add the reserved coconut and onion mixture to the chicken mixture and stir well. Continue to cook for 3-4 minutes.

8. Add the xacutti masala mixture and stir until well combined. Bring the mixture to a simmer and simmer for 4-5 minutes, or until the oil separates from the rest of the mixture. Season, to taste, with salt.

9. Add the tomato purée and the boiling water and bring to the boil, stirring well. Reduce the heat to low and simmer the mixture for 20-30 minutes, stirring regularly, until the chicken is tender and the sauce has thickened.

10. To serve, spoon the xacutti onto serving plates. Garnish with the chopped coriander, grated coconut and lime wedges.


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