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Let me take you to the beaches of Goa where the sun shines always and the silver sand is by your feet. Have you already got transported? If yes, let me take you to their cuisine. Goan Chicken Xacuti is a spicy, tangy, savory dish which makes your mouth jump with several flavors at once. Xacuti also called as Shagoti in the local language Konkani is a complex flavored dish with white poppy seeds, sliced or grated coconut and large dried red chilies and is usually prepared with chicken or lamb.



Goa encompasses Portuguese dishes yet keeping true to its local tropical notes and flavors. It is the local flavor of tamarind and nuttiness of coconut and poppy seeds which bring such complexity to the dish. It is an easy dish to cook but I am sure it will take you back to Goa through your plate. You can make this dish with prawns

Without writing more about it, I want you to try this recipe now and let me know. Step by step recipe with photos are below:


Print Recipe
Goan Chicken Xacuti Yum
Course Main Dish
Cuisine Goan
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Goan
Prep Time 10 minutes
Cook Time 30 minutes
  1. In a flat pan add all the ingredients to make the paste except the water and dry roast them. After 3-4 mins on medium flame transfer it to a grinder. Let it cool down before blending it to a smooth paste. Add some water to blend it into a smooth paste. Not a lot of water as that wouldn't allow the poppy seeds to blend well.
  2. Slice the onions into thin half moon shape. In a heavy bottomed pan, add oil. Once hot, add the sliced onion and saute till it is golden brown.
  3. Add the blended paste on medium flame and cook it till oil is observed on the edges. And then add the chicken cubes. I used boneless chicken but you can use chicken with bone as well.
  4. Add turmeric powder and mix everything well. If you think its too thick, add half a cup of water and let this simmer for 10 mins. After 10 mins add nutmeg powder and tamarind paste. Incase you don't have an access to the paste - soak tamarind in warm water for 10 mins and the paste is ready.
  5. After adding the paste and nutmeg powder, check for seasoning and add salt accordingly. Xacuti is ready and you can enjoy it with rice or bread.
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priti · February 3, 2019 at 4:05 am

If I may add, one of the main things for a xacuti is marinating the chicken peices in a green masala of green chillies, coriander, ginger and garlic.

    Paulami Sen · February 4, 2019 at 6:21 pm

    Thanks for that Priti! I love xacuti <3

Priti · February 5, 2019 at 7:47 am

Thankyou … Was reluctant earlier to comment but thanks for so graciously accepting the feedback

    Paulami Sen · February 5, 2019 at 11:55 am

    Always. I love to learn more about authentic dishes and how authentically they can be made. So you should definitely teach me some more 🙂

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