I recently had this amazing Goan dish at this restaurant. It was chef’s special dish. It is one of the best dish I have ever eaten. I ordered it because of the fancy name 
I decided to cook it on my own with the help of my mother ( basically I was assisting her)
Chicken xacuti served with rice.
Ingredients required (long list ahead!)
• 2 dried and roasted red chillies,
• 1 tablespoon dry roasted aniseed (moti saunf),
• 1 piece dry roasted cinnamon,
• 12 dry roasted black peppercorns (sabut kali mirch), dry roasted till aromatic
• 2 teaspoon turmeric powder (haldi)
• 1 teaspoon dry roasted cumin seeds (jeera),
• 1 teaspoon dry roasted coriander seeds (sabut dhaniya),
• 1 teaspoon dry roasted black mustard seeds,
• 1 teaspoon dry roasted poppy seeds (khus khus)
• 3/4 teaspoon ginger paste
• 1/4 coconut, grated (to make about ½ cup) and roasted till light golden in colour
• 2 tablespoon vegetable oil
• About 2 medium finely sliced onions
• 5 finely sliced garlic cloves,
• 1 kilogram chicken, cut into pieces
• Salt to taste
• 1 1/2 cup thin coconut milk, 2nd press (about 375 ml)
• 1 tablespoon tamarind paste
• 6 cloves (laung)
• 6 green cardamom pods
• 1 tablespoon vinegar,
• 1 1/4 cup thick coconut milk, 1st press (about 310 ml)
Cooking method :
- Xacuti paste: Take dried red chillies in a grinder. Add aniseed (moti saunf), cinnamon, black peppercorns, turmeric powder, cumin seeds, coriander seeds, black mustard seeds, poppy seeds (khus khus), ginger paste, coconut, and 2 tablespoons water. Grind to a fine paste and keep aside.
- Take a kadhai (pot/pan) pour in some oil and fry finely chopped onions in it. Add sliced garlic and fry till onion turns golden brown, after 10 to 11 minutes. Add the xacuti paste and cook for another 2 to 3 minutes.
- Add chicken to the kadhai(pot/pan) and mix it well with the xacuti paste. Add salt to taste, then cover and allow to cook for 5 to 6 minutes, stir occasionally.
- Add thin coconut milk and tamarind paste. Stir, then cover and cook for a couple of minutes. Remove lid and braise chicken till cooked through for about 10 minutes, stir occasionally.
- Add cloves and green cardamom pods. Stir in vinegar and cook for 1 to 2 minutes. Pour in thick coconut milk, stir well, and remove from heat.
Ready to serve!
Prep Time: 18 minutes
Cook Time: 40 minutes.
Me with my mother.
I had a great with cooking it with my mother. I felt great reconnecting and spending time with my mother. (P.S. - I have a very tight schedule, we don’t get much time together!)
We made an almost perfect chicken xacuti, it tasted very good.
it looks great 
