Spicy Coconut Chicken – Gluten-Free
This recipe is a Showstopper! This recipe uses chicken drumsticks infused with a delicious blend of coconut, mint, and spices. It can double up as a starter (for spice lovers out there) or as a main dish when served with Rice or Roti!
How to Make the Chicken Drumsticks Tender?
I’m happy to share my tried and tested tips and tricks of making tender chicken drumsticks without drying them out.
- The use of oil in the marinade prevent the chicken from getting dried out.
- I used the broil setting in my oven to grill the drumsticks for 30 minutes (15 minutes each side).
- The use of heavy whipping cream in the recipe makes the drumsticks juicy.
How to Make Spicy Coconut Chicken?
Ingredients for Making Spicy Coconut Chicken
For Grilling the Chicken
- 5-6 lbs Chicken Drumsticks (cleaned, skin removed)
- 1 tbsp Oil
- 1 tbsp Cumin Powder
- 2 tsp Kashmiri Lal Mirch Powder (Kashmiri Red Chilli Powder)
- 2 tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 1 tsp Salt
For the Spice Paste
- 6-7 Peeled Garlic Cloves
- 4-5 Green Chillies
- 1/2 Large Onion
- 15-20 Green Mint Leaves
- 1 tbsp Vegetable Oil
- 1 tsp Salt
For the Coconut Spice
- 10-15 Black Peppercorns
- 1 tsp Crushed Red Chilli Flakes
- 2 tsp Coriander Powder
- 1/2 cup Powdered Dry Coconut
- 1/2 cup Heavy Whipping Cream
Preparation:
- Chicken: Wash 5-6 lbs chicken drumsticks (about 15 drumsticks) thoroughly with lukewarm water. Remove the skin. Give them one more wash and make 2-3 deep gashes on each drumstick. (Pic#1)
- Marinade: Keep the following ingredients ready: 1 tbsp Cumin Powder, 2 tsp Kashmiri Lal Mirch Powder, 2 tsp Garlic Powder, 1 tsp Ground Black Pepper, 1 tbsp vegetable oil, and 1 tsp Salt. (Pic#2)
- Spice Paste: Keep the following ingredients ready: 6-7 Peeled Garlic Cloves, 4-5 Green Chillies, 1/2 Large Onion, 15-20 Green Mint Leaves, 1 tbsp Vegetable Oil, and 1 tsp Salt. Using a blender, grind into a coarse wet paste. (Pic#3)
- Coconut Spice: Keep the following ingredients ready: 10-15 Whole Black Peppercorns, 1 tsp Crushed Red Chilli Flakes, 2 tsp Coriander Powder, 1/2 cup Powdered Dry Coconut, and 1/2 cup Heavy Whipping Cream. Use an Instant Pot or any medium-sized (4-6 quart) pot to cook these ingredients with the chicken pieces. (Pic#4)
Step By Step Process
- Grill the chicken:
- In a mixing bowl, mix the ingredients mentioned under “Prep for Grilled Chicken” with the chicken drumsticks thoroughly. Do not touch raw meat with bare hands – use disposable gloves. (Pic#1)
- Arrange the drumsticks on a tray, set the oven to “Broil” setting (Pic#2). Cook for 15 mins .Then, turn the drumsticks and broil for 15 more minutes.
- When the meat turns evenly brown, take the drumsticks out(Pic#3).
- Cool them for 5 mins, then pull the meat from the bones using a table knife. (Pic#4)
- Make the Spice Paste:
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- Put all the ingredients for the Spice paste in a blender (Pic#5) and add 1/2 cup water for the right consistency. Blend to a coarse paste. (Pic#6)
Assembling it all:
- Heat oil in a pan. Add 10-15 whole black peppercorns and saute for 3 minutes. Then, add 1 tsp crushed red chilli flakes and saute for 3 mins. (Pic#7)
- Add the spice paste to the oil. Saute for 10 mins on high heat while stirring the mixture. Then saute for 5 mins on low heat while stirring the mixture. Ensure the mixture does not burn. (Pic#8)
- Add 2 tsp coriander powder to the mixture and saute for 5 more mins. When the mixture starts oozing traces of oil from the edges, add the cream, grilled chicken pieces (Pic#9). Mix thoroughly, and saute for 3 mins.
- Finally, add coconut powder, mix thoroughly, and saute for 3 more minutes (Pic#10). Your gluten-free Spicy Coconut Chicken is done!
Enjoy with gluten-free rotis or rice!
Spicy Coconut Chicken - Gluten-free
This recipe is a Showstopper! This recipe uses chicken drumsticks infused with a delicious blend of coconut, mint, and spices. It can double up as a starter (for spice lovers out there) or as a main dish when served with Rice or Roti!
Equipment
- 1 Blender
- 1 Instant Pot
Ingredients
For Grilling the Chicken
- 5-6 lbs Chicken Drumsticks Organic
- 1 tbsp Oil
- 1 tbsp Cumin Powder
- 1 tsp Kashmiri Lal Mirch Powder
- 2 tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 1 tsp Salt Iodized
For Spice Paste
- 6-7 Peeled Garlic Cloves
- 4-5 Green Chillies
- ½ large Onion
- 6-7 Fresh Mint Leaves
- 1 tbsp Vegetable Oil
- 1 tsp Salt
Coconut Spice
- 10-15 whole Black Peppercorns
- 1 tsp Red Chilli Flakes
- 2 tsp Coriander Powder
- ½ cup Coconut Powder
- ½ cup Heavy Whipping Cream
Instructions
Preparation
- Chicken: Wash 5-6 lbs chicken drumsticks (about 15 drumsticks) thoroughly with lukewarm water. Remove the skin. Give them one more wash and make 2-3 deep gashes on each drumstick.
- Marinating the Chicken: Keep the following ingredients ready: 1 tbsp Cumin Powder, 2 tsp Kashmiri Lal Mirch Powder, 2 tsp Garlic Powder, 1 tsp Ground Black Pepper, 1 tbsp vegetable oil, and 1 tsp Salt.
- Prep for Wet Masala: Keep the following ingredients ready: 6-7 Peeled Garlic Cloves, 4-5 Green Chillies, 1/2 Large Onion, 15-20 Green Mint Leaves, 1 tbsp Vegetable Oil, and 1 tsp Salt. You will need a blender to blend all these ingredients into a coarse wet paste.
- Prep for Coconut Spice: Keep the following ingredients ready: 10-15 Whole Black Peppercorns, 1 tsp Crushed Red Chilli Flakes, 2 tsp Coriander Powder, 1/2 cup Powdered Dry Coconut, and 1/2 cup Heavy Whipping Cream. You will need a medium-sized (4-6 quart) pot to cook these ingredients with the chicken.
Step by Step Process
- Grill the chicken: 1. In a mixing bowl, mix the ingredients mentioned under “Prep for Grilled Chicken” with the chicken drumsticks thoroughly. Do not touch raw meat with bare hands - use disposable gloves.
- 2. Arrange the drumsticks on a grilling tray and grill on “Broil” setting for 15 mins. After 15 mins, turn the drumsticks and grill for 15 more minutes.
- 3. When the meat turns evenly brown, take the drumsticks out. Cool them for 5 mins, then pull the meat from the bones using a glove and a table knife.
- Make the Spice Paste:Blend all the ingredients mentioned under “Prep for Wet Masala” in a blender to a coarse paste. Add half-cup water to achieve smooth blending.
- Assembling it all:1. Heat oil in a pan. Add 10-15 whole black peppercorns and saute for 3 minutes. Then, add 1 tsp crushed red chilli flakes and saute for 3 mins.2. Add the wet masala (the one you prepared in the blender) to the oil. Saute for 10 mins on high heat while stirring the mixture. Then saute for 5 mins on low heat while stirring the mixture. Ensure the mixture does not burn by regulating the heat.3. Add 2 tsp coriander powder to the mixture and saute for 5 more mins. When the mixture starts oozing traces of oil from the edges, add the grilled chicken pieces and cream, mix thoroughly, and saute for 3 mins.4. Finally, add coconut powder, mix thoroughly, and saute for 3 more minutes. Your gluten-free Spicy Coconut Chicken is done!