A unique and aromatic dish prepared with a melange of spices that are roasted to enhance the flavour of the gravy. Care should be taken while roasting the spices to prevent them from burning or else the gravy will have a bitter taste. The spice blend includes poppy seeds, fennel seeds, star anise, mace and nutmeg. Poppy seeds add creaminess and thickness while fennel seeds imparts the subtle sweetness. The taste, aroma and complexity of each and every spice is what makes Xacuti a flavourful, delicious dish.
Chicken Xacuti is usually prepared for feasts and special occasions. Chicken can be substituted for lamb, beef or vegetables. It is served as a side dish and eaten with rice or pulao.
Chicken Xacuti is usually prepared for feasts and special occasions. Chicken can be substituted for lamb, beef or vegetables. It is served as a side dish and eaten with rice or pulao.
Xacuti De Galinha (Chicken Xacuti)
(Serves 8)
Ingredients:
1 whole chicken (cut into pieces)
1 large onion (finely sliced, around 2 cups)
2 green chillies
3 tablespoons oil
1 tablespoon vinegar
1 cup tamarind water (light not too strong)
salt
(To be roasted separately and ground to a paste with water)
Ingredients:
1 1/2 cups grated coconut
1 large onion (sliced)
2 tablespoons coriander seeds
1 tablespoons fennel seeds (saunf)
1 teaspoon cumin seeds
3 cardamoms
2 cinnamon sticks (1.5” each)
10 peppercorns
8 cloves
1 small star anise (chakra phool)
2 teaspoons poppy seeds (khus khus)
1 blade of mace (javitri)
1/4 teaspoon nutmeg
10 dried Kashmiri red chillies (roast last)
6 large cloves of garlic
1” piece of ginger
6 tablespoons of oil (for roasting onion and coconut)
1/2 teaspoon turmeric powder (do not roast)
Method:
Wash chicken pieces and season with salt.
In a skillet, heat 3 tablespoons of oil and fry onion till light brown.
Roast coconut with the remaining 3 tablespoons of oil.
Dry roast all the remaining ingredients for few seconds. Do not burn. Add 1/2 teaspoon turmeric powder and blend all the roasted ingredients to a smooth paste.
Heat oil in a pan and saute onion till soft and light brown. Add the chicken and fry for a couple of minutes. Then add the spice paste, mix well, followed by the tamarind water. Adjust the consistency of the gravy by adding some water. Do not add too much water as chicken will release its juices. Cover and let chicken cook. When chicken is half done, add vinegar, green chillies and adjust seasoning. Simmer on medium heat till chicken is cooked and gravy thickens. Serve with rice or pulao.
(Serves 8)
Ingredients:
1 whole chicken (cut into pieces)
1 large onion (finely sliced, around 2 cups)
2 green chillies
3 tablespoons oil
1 tablespoon vinegar
1 cup tamarind water (light not too strong)
salt
(To be roasted separately and ground to a paste with water)
Ingredients:
1 1/2 cups grated coconut
1 large onion (sliced)
2 tablespoons coriander seeds
1 tablespoons fennel seeds (saunf)
1 teaspoon cumin seeds
3 cardamoms
2 cinnamon sticks (1.5” each)
10 peppercorns
8 cloves
1 small star anise (chakra phool)
2 teaspoons poppy seeds (khus khus)
1 blade of mace (javitri)
1/4 teaspoon nutmeg
10 dried Kashmiri red chillies (roast last)
6 large cloves of garlic
1” piece of ginger
6 tablespoons of oil (for roasting onion and coconut)
1/2 teaspoon turmeric powder (do not roast)
Method:
Wash chicken pieces and season with salt.
In a skillet, heat 3 tablespoons of oil and fry onion till light brown.
Roast coconut with the remaining 3 tablespoons of oil.
Dry roast all the remaining ingredients for few seconds. Do not burn. Add 1/2 teaspoon turmeric powder and blend all the roasted ingredients to a smooth paste.
Heat oil in a pan and saute onion till soft and light brown. Add the chicken and fry for a couple of minutes. Then add the spice paste, mix well, followed by the tamarind water. Adjust the consistency of the gravy by adding some water. Do not add too much water as chicken will release its juices. Cover and let chicken cook. When chicken is half done, add vinegar, green chillies and adjust seasoning. Simmer on medium heat till chicken is cooked and gravy thickens. Serve with rice or pulao.
