How to prepare Tandoori Coconut Chicken

tandoori chicken

  • Preparation Time : 30 mins
  • Cooking Time : 20 mins
    • Lime juice: 2 tbsp
    • Ginger: 1 inch
    • Cumin powder: 1 tbsp
    • Coriander powder: 1 tbsp
    • Black pepper: 1/2 tbsp
    • Virgin olive oil: 2 tbsp
    • Peeled garlic: 4 cloves
    • Salt: Required
    • Garam masala powder: 1 tbsp
    • Dried fenugreek leaves: 1 tbsp
    • 4 tbsp coconut cream
    • Cube chicken into 1 inch pieces. Place it in a large mixing bowl. Process each and every ingredients at food processor or at mini blender.
    • Pour over chicken. Mix it well, toss the chicken pieces to coat up with marinade. Cover and refrigerate overnight or least 4 hours
    • Heat outdoor barbecue grill to medium. Lift chicken out of marinate (discard marinate) and thread onto skewers.
    • Just grill the covered chicken occasionally until its cooked well and lightly browned for about 8 to 10 minutes per side. Serve it with pulao or coconut chutney for dipping.

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