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!