How to make Chicken Porcupine With Kokam Chilli Dip -

Steamed rice balls stuffed with prunes and chicken served with a tangy kokum chilli dip.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Rice (चावल)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Chicken Porcupine With Kokam Chilli Dip checkout Healthy Chicken Burger, Shawarma, Chicken Seekh Kabab, Chicken Gold Coin . You can also find more Snacks and Starters recipes like Samosa Chaat - SK Khazana Veg Pot Stickers Apricot And Honey Bar Multiflour Chakli

Chicken Porcupine With Kokam Chilli Dip

Chicken Porcupine With Kokam Chilli Dip Recipe Card


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 : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Porcupine With Kokam Chilli Dip Recipe

  • Chicken 300 grams

  • Rice 3/4 cup

  • Green chillies chopped 2-3

  • Ginger paste 1 teaspoon

  • Salt to taste

  • White pepper powder 1 teaspoon

  • Paneer (cottage cheese) grated 1/4 cup

  • Prunes 8

  • Kokum petals 8-10

  • Sugar 2 tablespoons

  • Oil 1/2 tablespoon

  • Garlic chopped 1 teaspoon

  • Red chilli flakes 1/2 teaspoon

  • Salt to taste


Step 1

Soak rice in water for twenty minutes. Drain and set aside. Soak kokam in half a cup of lukewarm water for fifteen minutes. Strain and set aside. Mix chicken mince with green chillies, ginger paste, salt and half teaspoon white pepper powder. Divide this mixture into eight equal portions.

Step 2

Set aside. Mix salt and remaining white pepper powder with grated paneer. Open out the prunes to make a pocket. Stuff each pocket with the paneer stuffing. Shape each portion of chicken mixture into a round ball and stuff it with the stuffed prunes.

Step 3

Roll the stuffed chicken balls in presoaked rice and place them on a perforated rack which can be fitted into a steamer pot. Boil water in the steamer pot and place the perforated rack with chicken balls in it. Cover the pot. Steam for about fifteen to twenty minutes or until cooked.

Step 4

Meanwhile for the sauce, caramelize sugar in a pan. Add the kokam water and cook till the sauce thickens. Heat oil in a separate pan and sauté garlic till light brown. Add the kokam mixture and stir. Add red chilli flakes and mix again. Add salt. Remove the chicken balls gently and serve hot with the kokam chilli dip.

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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 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.