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Chicken Xacuti Masala
  • Experience the richness of Nani's Spices Chicken Xacuti Masala, a perfectly balanced 17+ Spice blend perfectly honed over 6+ decades. Crafted from a time-tested recipe, it promises an extraordinary flavor profile with exotic spices. 
  • Our procurement expertise in the spices industry ensures the finest quality of ingredients, and the pure, unadulterated blend elevates dishes with aromatic excellence and authenticity. 
  • Immerse yourself in the rich aroma and taste of our Chicken Xacuti Masala, where handpicked spices like poppy seeds, cloves, coriander seeds, black pepper, cardamom and so much more come together in perfect harmony. 
  • Immerse your dishes in the legacy of flavor with Chicken Xacuti Masala, your go-to spice for enhancing the taste and adding the right amount of aroma to a wide array of recipes.

Chicken Xacuti Masala

₹150.00Price
Quantity

  • Indian Chicken Xacuti Recipe (with Nani’s Spices – Chicken Xacuti Masala)

    Ingredients

    • 1/2 kilogram chicken cut into small pieces
    • 1 cup grated coconut
    • 1 medium onion thinly sliced
    • 7 - 8 pods garlic thinly sliced
    • 1 tablespoon ginger thinly sliced
    • 1 teaspoon turmeric powder

    Spices

    • Nani’s Spices – Chicken Xacuti Masala)
    • 1/4 teaspoon black sesame seeds

    Other ingredients

    • pinch nutmeg powder
    • coriander leaves for garnishing
    • oil
    • to taste salt

    Instructions

    • Prep all the ingredients.

    • Heat some oil in a pan, and fry the kashmiri chillies on a medium flame.

    • Lower the flame, add turmeric powder, ginger, garlic, onions, and mix well.

    • Add the grated coconut and spices, mix well, and continue frying.

    • Switch off immediately when the mixture starts to brown. All we need is to release the flavours and aroma.

    • Let it cool down.

    • Transfer to a blender, and blitz to a coarse paste.

    • Add 2 1/2 cups of water and blend further to a fine paste. This orange coloured puree is our xacuti masala.

    • In a heavy bottom pan, add the chicken pieces, xacuti masala, and salt.

    • Mix well, and cook on a low flame with the lid closed.

    • Open the lid after 30 minutes, and dust with nutmeg powder.

    • Cook for 5 more minutes on a high flame while stirring.

    • Switch off, garnish with coriander leaves.

    • Serve hot with pav (Indian bread rolls), rice or chapati.

    Notes

    • Don't forget to dust with nutmeg powder, that's the signature touch of this preparation
    • Coriander leaves are optional, but be sure to add it. They bring in a touch of subtle freshness.
    Enjoy your homemade, flavourful Indian Chicken Curry!
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