The cutest recipes made with love.

Latest Recipes

Latest YouTube Videos

This is my complete recipe for chicken Xacuti on my website - https://www.thetinytaster.com/goan-chicken-xacuti-recipe/

Recipe
Ingredients
For the Chicken
½ kg chicken
1 teaspoon turmeric powder
1 – 2 teaspoon salt
2 tablespoon ginger garlic paste
For the Masala Paste
½ coconut (grated or cut into small pieces)
4 dried kashmiri red chillies
2 tablespoon coriander seeds
1 ½ teaspoon turmeric powder
1 teaspoon poppy seeds
2 small sticks of cinnamon
10 cloves
10 black pepper pods
5 cardamom pods
½ nutmeg
1 chopped onion
2 green chillies
For the curry
1 chopped onion
1 chopped tomato
1 – 2 teaspoon salt
1 teaspoon red chilli powder
Extra chopped onion and coriander for garnish
Method
Roast all the spices and grated coconut for a couple of minutes till they start to toast and turn aromatic. Set it aside to cool. In the same pan add a little oil, chopped onion and green chilli and sautee till the chillies blister and the onions turn golden brown. Set aside to cool.
While the mixture is cooling down, marinate your chicken with salt, turmeric and ginger garlic paste.
Once the mixtures have cooled add all of it to a blender along with 2 teaspoons of turmeric and some water and grind into a paste. You might have to keep scraping down the sides and adding more water to grind it into a smooth paste.
In your crockpot add some oil and chopped onion, cook for 2 minutes till it turns golden brown and add chopped tomato. Cook for a couple of minutes till it breaks down and then add in your marinated chicken. Cook for 2 minutes mixing it all and add a cup or two of water. Cover and let it cook for 5 minutes.
After 5 or 6 minutes, add in the masala paste along with some more water another cup or two mix well and let this cook for a few minutes. Add salt to taste, 1 teaspoon of red chilli powder and cover and let it cook for another 20 minutes. I cook this entire curry for a total of 30 minutes so the chicken on the bone cooks through and the masala paste has time to cook and thicken slightly.
If the gravy is too watery keep cooking for a few more minutes. You need to find a balance where the gravy isn’t too thick or thin. Once cooked serve hot with a garnish of chopped onion and coriander. Eat hot with roti or rice and enjoy.

About Me -

I'm Roxanne, a food and travel writer and content creator based in Mumbai India. My blog and youtube channel is dedicated to all my culinary and travel adventures. Vlogs and blogposts from trips that I've taken or recipes from my kitchen :)

Follow Me On Social Media -
/ thetinytaster
/ roxannebamboat

Contact - thetinytaster@gmail.com

If you haven't already, make sure to follow me on instagram @thetinytaster I share a lot of recipes and snippets from my life when I'm travelling or cooking.

Chicken Xacuti Recipe | Goan Xacuti Recipe | Goan Curry | How To Make Chicken Xacuti

Networking In The Jungle ❤️ #elephant #tadobajunglesafari #safari #tiger #tadobanationalpark

Traffic jam in the Mara ❤️ #elephant #maasaimara #kenya #safari #africansafari #wildlife

Chole kulche in Amritsar #legend #amritsar #punjab #food

This was a 3 day holiday to the Maasai Mara in Kenya. I stayed at a lovely property called the Mara Serena and went on multiple safaris, a night safari and a trip to a local Maasai Village.

If you have any questions please feel free to leave me a comment or send me an email at thetinytaster@gmail.com

Maasai Mara Vlog | Safari In The Maasai Mara Kenya | African Safari | Maasai Village | Night Safari

Gurudas Ram Jalebi Wala in #amritsarpunjab 🍬 #amritsar #jalebi #punjab #food #india

Load More... Subscribe

Parsi Mutton Cutlets

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Subscribe To Our Newsletter

Latest Articles

The Maasai Mara Experience

As a child who grew up in the 90 s watching Disney s blockbuster The Lion King I had no

Tadoba with Waghoba Eco Lodge & Pugdundee Safaris

I absolutely LOVE the jungle If the capital letters aren t enough to stress just how much then the multiple

Pench Tree Lodge With Pugdundee Safaris

It s safe to say that Jungle Fever has gripped this writer for over a decade with no sign of

Eating Out In Paris

Eating out in Paris is a delightful adventure French cuisine is greatly admired by gourmands world over but even if

High Tea At The Peninsula Paris

The most common question I was asked about my recent trip to Paris was about my culinary experiences and particularly

Ghent Highlights ! What To Do, Where To Stay, What To Eat !

I had just 3 days to visit Belgium and after much deliberation I decided Ghent would be the city I

Latest YouTube Video

This is my complete recipe for chicken Xacuti on my website - https://www.thetinytaster.com/goan-chicken-xacuti-recipe/

Recipe
Ingredients
For the Chicken
½ kg chicken
1 teaspoon turmeric powder
1 – 2 teaspoon salt
2 tablespoon ginger garlic paste
For the Masala Paste
½ coconut (grated or cut into small pieces)
4 dried kashmiri red chillies
2 tablespoon coriander seeds
1 ½ teaspoon turmeric powder
1 teaspoon poppy seeds
2 small sticks of cinnamon
10 cloves
10 black pepper pods
5 cardamom pods
½ nutmeg
1 chopped onion
2 green chillies
For the curry
1 chopped onion
1 chopped tomato
1 – 2 teaspoon salt
1 teaspoon red chilli powder
Extra chopped onion and coriander for garnish
Method
Roast all the spices and grated coconut for a couple of minutes till they start to toast and turn aromatic. Set it aside to cool. In the same pan add a little oil, chopped onion and green chilli and sautee till the chillies blister and the onions turn golden brown. Set aside to cool.
While the mixture is cooling down, marinate your chicken with salt, turmeric and ginger garlic paste.
Once the mixtures have cooled add all of it to a blender along with 2 teaspoons of turmeric and some water and grind into a paste. You might have to keep scraping down the sides and adding more water to grind it into a smooth paste.
In your crockpot add some oil and chopped onion, cook for 2 minutes till it turns golden brown and add chopped tomato. Cook for a couple of minutes till it breaks down and then add in your marinated chicken. Cook for 2 minutes mixing it all and add a cup or two of water. Cover and let it cook for 5 minutes.
After 5 or 6 minutes, add in the masala paste along with some more water another cup or two mix well and let this cook for a few minutes. Add salt to taste, 1 teaspoon of red chilli powder and cover and let it cook for another 20 minutes. I cook this entire curry for a total of 30 minutes so the chicken on the bone cooks through and the masala paste has time to cook and thicken slightly.
If the gravy is too watery keep cooking for a few more minutes. You need to find a balance where the gravy isn’t too thick or thin. Once cooked serve hot with a garnish of chopped onion and coriander. Eat hot with roti or rice and enjoy.

About Me -

I'm Roxanne, a food and travel writer and content creator based in Mumbai India. My blog and youtube channel is dedicated to all my culinary and travel adventures. Vlogs and blogposts from trips that I've taken or recipes from my kitchen :)

Follow Me On Social Media -
/ thetinytaster
/ roxannebamboat

Contact - thetinytaster@gmail.com

If you haven't already, make sure to follow me on instagram @thetinytaster I share a lot of recipes and snippets from my life when I'm travelling or cooking.

Chicken Xacuti Recipe | Goan Xacuti Recipe | Goan Curry | How To Make Chicken Xacuti