Xacuti Masala — Authentic Goan Spice Blend, No Fillers

The Goan masala built around toasted coconut and patience.

Xacuti-style. Konkan roots, Portuguese influence, real flavour. No fillers, no preservatives.

Xacuti is what happens when Goan kitchens take Portuguese curry tradition and fold in everything Konkan — toasted coconut, star anise, stone flower, fennel, a generous hand with the chilli. It's a slow dish that rewards anyone who actually roasts the coconut and grinds the paste from scratch. Our masala does the second part for you.

The blend is built around the spices Goan cooks reach for: red chilli, coriander, fennel, clove, black pepper, cinnamon, black cardamom, stone flower, mace, bay leaf, fenugreek, turmeric, cumin, khus khus, degi mirch, and star anise. Sixteen ingredients, no shortcuts.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 3 tbsp per ½ kg of chicken (full recipe below). Equally good with prawns, mutton, or jackfruit. Pairs traditionally with steamed rice or poi (Goan bread).

MADE OF

Red chilli, Coriander, Fennel, Clove, Black pepper, Cinnamon, Black cardamom, Stone flower, Mace, Bay leaf, Fenugreek seed, Turmeric, Cumin, Khus Khus, Degi mirch, Star anise

BEST WITH

Rice, Poi (Goan bread)

PAIRS WITH OUR:

Kohlapuri Masala · Ghee Roast Masala — for a coastal-Western spread

RECIPE — Chicken Xacuti

Ingredients

For Marination

• ½ kg chicken (cut into small pieces)
• 2½ tbsp ginger garlic paste
• ½ tsp turmeric powder
• Juice of ½ lemon
• Salt to taste

For Cooking

• 2 tbsp vegetable oil
• 2 cups onions (finely chopped)
• 1 cup tomatoes (finely diced)
• 1½ cups water
• 1 cup grated coconut
• 1 cup thick coconut milk
• 2 bay leaves
• 3 tbsp Spiced Right Xacuti Masala

Method

1. Marinate the chicken. Combine chicken with ginger garlic paste, turmeric, lemon juice, and salt. Mix and set aside for 10–15 minutes.
2. Roast coconut and onion. Heat a pan and dry roast the grated coconut until golden brown. Remove and set aside. In the same pan, dry roast onions until golden brown.
3. Prepare the masala paste. Blend the roasted coconut, onions, and Spiced Right Xacuti Masala into a smooth paste.
4. Cook the base. Heat oil in a deep pan. Add chopped onions and sauté until golden brown. Add tomatoes and cook until soft and oil starts separating.
5. Cook the chicken. Add the marinated chicken and sauté with the onion-tomato base. Pour in 1 cup water, cover, and cook on medium heat for 10 minutes.
6. Final cooking. Add the prepared masala paste and mix well. Pour in the coconut milk and stir gently. Let it cook for 4–5 minutes until it comes to a boil. Add bay leaves and simmer briefly.
7. Serve hot with rice or poi.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a regular Goan curry masala?
Xacuti is a specific Goan preparation, not a generic Goan curry powder. Star anise, stone flower, and khus khus are essential to it — most generic blends skip them. We use all three.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight.

Is this spicy?
Yes — but the toasted coconut paste cools the dish into a complex, layered heat rather than a sharp burn. Coconut milk completes the cooling.

How much do I use?
3 tbsp per ½ kg of chicken. Same for prawns or mutton.

Does it work for vegetarian xacuti?
Yes. Substitute chicken with raw jackfruit or mushroom — both take the masala beautifully.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.