How to make Coconut Roast Chicken - Chicken pieces marinated with coconut and masalas and cooked.

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

Main Ingredients : Chicken on Bone, Fresh Scraped Coconut

Cuisine : Indian

Course : Main Course Chicken

Coconut Roast Chicken Recipe Card

Coconut Roast Chicken
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Coconut Roast Chicken checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Chicken Teriyaki With Black Grapes, Desi Shepherd’s Pie, Chicken Miraoni, Dragon Chicken.

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Coconut Roast Chicken Recipe

  • Chicken on Bone 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

  • Crushed black peppercorns

  • Coriander powder 1 tablespoon

  • Fennel powder 1 teaspoon

  • Rice flour 1 tablespoon

  • Salt to taste

  • Oil 2 tablespoons

  • Curry leaves 18-20

  • Onion sliced 1 medium

  • Tomato puree 1 cup

Method

Step 1

Put chicken pieces in a bowl, add ginger-garlic-green chilli paste and mix well. Add 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. Add only chicken pieces and sauté, turning sides, till they are golden on both sides.

Step 3

Put tomato puree in the marinade bowl and mix well. Add this mixture to the pan and mix well. Cover and cook on medium heat till the chicken is fully done.

Step 4

Transfer in a serving bowl and serve hot.