Murgh xaccuti

Name: Murgh xaccuti
Prep time: 30m
Cook time: 25m
Yield: 4-6
Cuisine: Goan

This classic Goan dish is cooked with a special xaccuti masala that uses a range of spices

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Cuisine:Goan

Cook time:25m

Prep time:30m

Servings:4-6

12 cloves garlic, 1-inch piece ginger ground together

Juice of 1 lemon

1 (1 ¼ kg) chicken, skinned and cut into 8 pieces)

½ large fresh coconut, grated or 6 tbsp desiccated coconut

Ghee or oil

3 large onions, chopped

1 ½ level tsp salt

2 ½ cups (575 ml) water

For Xaccuti masala

6 Kashmiri dry chillies, seeded

1 level tsp turmeric powder

3 tsp coriander seeds

1/2 tsp cumin seeds

1 tsp fenugreek seeds

2 tsp sesame seeds (substitute)

5 small cardamoms shelled

6 cloves

1-inch piece cinnamon

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Ingredient Substitution Guide

1. To make xaccuti masala, roast all ingredients separately and grind together to a fine paste.

2. Rub garlic paste and lemon juice thoroughly on to the chicken pieces and set aside.

3. Dry roast freshly grated or desiccated coconut in a griddle and grind together with rest of the roasted xaccuti masala spices.

4. Heat 4 tbsp ghee or oil. Fry onions until golden brown and add the ground masala. Stirring frequently fry until colour turns brown and add 1-2 table spoon water. Stir well. Add the marinated chicken and salt, mix thoroughly. Fry for a few minutes, pour in the water and cover the lid. Reduce heat and simmer gently until the chicken is tender and the gravy has thickened. Sprinkle remaining lemon juice. Serve hot.

Image courtesy: Shutterstock

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