Chicken Xacuti (Shakuti)

    1 hour

    This is a very famous dish authentic to the Konkan coast. The aroma that comes from the roasted spices from this dish will perfume your dinner table. Although it has a lot of spices it is not spicy or hot. It is generally eaten on a festive occasion. It is best with plain white rice.

    New Jersey, United States
    147 people made this

    Serves: 8 

    • 1 Medium sized Chicken
    • 3 tablespoons Ghee
    • 6 Red Kashmiri Chillies
    • 1 tablespoon Corriander Seeds
    • 1/2 teaspoon Sesamee Seeds (til)
    • 2 teaspoons Cloves
    • 1 teaspoon Jeera
    • 1/4 teaspoon Methi Seeds
    • 8 Peppercorns
    • 1 tablepoon Khus Khus
    • 1 teaspoon Saunf
    • 1 teaspoon Tumeric powder
    • 1/2 Coconut scraped
    • 5 Flakes of Garlic
    • 1/2 Onion sliced
    • 2 tablespoons Tamarind pulp
    • Salt To taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Cut up the chicken in large chunks about 3 inch pieces. Apply salt and set aside.
    2. In a frying pan put in 1 tablespoon of ghee fry the red chillies and all the dry spices till toasty and then add the coconut, the garlic and the onions fry for a little bit and then grind all the ingredients in a blender till you get a fine paste.
    3. In a thick bottomed pot heat 2 tablespoons of ghee add the ground masala and fry well. Add in the chicken, mix well with the masala and put in 1 cup of water or till a thick gravy consistency. Add salt to taste. Bring to a boil then cover and cook till chicken is fully cooked. Lastly add the tamarind pulp and serve hot with white rice.

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    Reviews and Ratings
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    Reviews in English (5)


    Must be tasty. This recipe could be made using Thin and thick coconut milk as it is used in the Fish Curries in the Maharashtra and Goan coastal areas. This makes the curry rich and creamy. My grand mother used to make it this way.  -  04 Feb 2011


    A gorgeous tasty curry, which I'll definitely being making again. A very nice peppery taste. My only problem following the recipe was, that being English, I had to google Saunf, as it was the only Indian name for the spices that I did not recognise  -  23 Dec 2012


     -  14 Jun 2010