How to make Coconut Roast Chicken -

Coconut balances the heat of the chillies and makes this roast chicken extremely delicious

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Fresh scraped coconut

Cuisine : South Indian

Course : Main Course Chicken

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For more recipes related to Coconut Roast Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Palak Chicken Chicken Makhani Kadai Murgh Palak Methi Chicken Scallopini

Coconut Roast Chicken

Coconut Roast Chicken Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Coconut Roast Chicken Recipe

  • Chicken cut into 8-10 pieces on the bone 750 grams

  • Fresh scraped coconut 1/4 cup

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Lemon juice 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Black peppercorns crushed to taste

  • Coriander powder 1 tablespoon

  • Fennel powder 1 teaspoon

  • Rice flour 1 tablespoon

  • Salt to taste

  • Oil 2 tablespoons

  • Curry leaves 18-20

  • Medium onion sliced 1

  • Tomato puree 1 cup

Method

Step 1

Put chicken pieces in a bowl, add ginger-garlic-green chilli paste, lemon juice, red chilli powder, crushed peppercorns, coriander powder, fennel powder, rice flour and salt and mix well. Add coconut and mix well. Keep aside to marinate for ½ hour.

Step 2

Heat oil in a non-stick pan, add curry leaves and onion and sauté on high heat for 1 minute. Add only chicken pieces and sauté.

Step 3

Add tomato puree to the remaining marinade in the bowl and mix well.

Step 4

Turn the chicken pieces when the underside becomes golden and saute till the other side too turns golden.

Step 5

Add the tomato puree mixture to the pan and mix well. Cover and cook on medium heat, mixing a couple of times in between, for 15-20 minutes or till the chicken is fully done.

Step 6

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.