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Xacutti chicken

Also known as Sha-kooti, this very fragrant and tender chicken curry is made with a spicy masala mix. Always served with steamed basmati rice and perhaps a side dish of dal (flavoured lentils). It is a specialty from the west coast Indian state of Goa and is delicious served with a spoon of the southern Indian tomato relish kasoundi.


  • Xacutti Masala Mix


  • 1.

    Remove any fat and skin from the chicken. Heat a deep heavy based saucepan and add the ghee, stirring until melted.

  • 2.

    Fry the garlic and ginger for 1 minute, then add the onions stirring well and cook for several minutes. Add the turmeric, cloves, cinnamon sticks and the Xacutti masala.

  • 3.

    Fry together until quite fragrant then add the chicken. When lightly coloured add the coconut milk, tomato puree, stock and cook with a lid on until tender. Season with the lime juice, salt and serve with coriander and rice.

  • Xacutti Masala Mix:

  • 1.

    Pan roast the first 9 ingredients until deep golden then grind in a food processor. Add in the chilli powder and when cool, place into an air tight jar and refrigerate.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Xacutti chicken.


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