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Chicken Xacuti

Chicken Xacuti

The ultimate comfort food, Chicken Xacuti is a rich, aromatic dish that combines tender chicken with a vibrant blend of spices. Perfect for family gatherings or cozy dinners, it’s an easy weeknight meal that will impress everyone around the table. Don’t miss out on making this delicious dish tonight!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds chicken meat (dark meat produces the most flavor)
  • 3 tablespoons coconut oil
  • 2 yellow onions, diced
  • 1 1/2 cups chicken broth
  • 1 tablespoon tamarind paste
  • 1 teaspoon salt
  • 1/4 cup cilantro, chopped
  • 1 cup dried coconut, shredded (toasted in a dry skillet until lightly browned)
  • 4 dried red chilies, seeds removed and broken into pieces
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 10 black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon carom/ajwain seeds (if unavailable use more cumin and coriander)
  • 1 tablespoon poppy seeds
  • 6 whole cloves
  • 1/2 inch piece cinnamon stick
  • 4 whole star anise
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground mace (can substitute nutmeg)
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced

Equipment

  • Saucepan
  • Skillet
  • Wooden Spoon
  • Chef's Knife
  • Cutting Board
  • Food Processor
  • Large Pot

Method
 

  1. Make the Masala Paste: Start by placing all the spices in a small, dry skillet over medium heat. Toast them until fragrant, about four to five minutes. Be careful not to burn them, as they can turn bitter. Once toasted, let them cool completely. Grind the spices into a powder using a spice grinder. In a small food processor, combine the ground spices with the toasted coconut, minced garlic, minced ginger, and a splash of oil. Process it all until you have a smooth paste. Set this aside for later.
  2. Cook the Onions: In a large skillet, heat the coconut oil over medium heat. Add the onions and cook them until they’re caramelized and nicely browned, which will take about 15 to 20 minutes. This step is crucial as it builds a sweet base for the dish.
  3. Add the Chicken: Once the onions are well-cooked, introduce the diced chicken to the skillet. Sauté until the chicken is no longer pink, stirring occasionally. This will ensure even cooking and flavor absorption throughout.
  4. Incorporate the Masala Paste: Stir in the prepared masala paste along with the tamarind paste. Cook for another couple of minutes, allowing the flavors to meld beautifully.
  5. Pour in the Chicken Broth: Now, add the chicken broth and salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for about 30 minutes, stirring occasionally. This will help the chicken absorb all the flavors.
  6. Finishing Touches: After simmering, taste and adjust the seasoning with more salt if needed. Finally, fold in the chopped cilantro for a fresh finish.
  7. Serve: Serve your Chicken Xacuti with steamed jasmine or basmati rice, or alongside naan. You can also add a side of cucumber raita for a delightful contrast.

Notes

Cool any leftovers completely and store them in an airtight container in the fridge for up to three days.
This dish freezes well! Store in a freezer-safe container for up to three months.
Great with steamed rice or naan, but also consider serving with a fresh salad for brightness.
Feel free to experiment with different spices to create your unique version of Chicken Xacuti.
Substitute chicken with vegetables such as potatoes, cauliflower, or chickpeas for a delightful vegetarian meal.