Coconut Butter Chicken


1/2 kg chicken, cut into pieces
1/2 tsp turmeric powder
1 cup grated coconut
1 tbsp chilli powder
1 1/2 tbsp coriander powder
1/2 tsp fennel powder
1 ” piece cinnamon
4 cloves
2 cardamoms
1 big onion, chopped
1 big tomato, chopped
1/2 tsp ginger paste
1 tsp garlic paste
1 sprig curry leaves
2 tbsp coriander leaves, chopped
2 tbsp butter
1 tbsp oil
salt to taste


  1. In a pressure cooker, add cleaned chicken pieces, turmeric powder and salt and cook it adding 1/2 cup of water for 1 whistle.
  2. Blanch the tomato (add tomato in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and keep it aside.
  3. Heat little oil in a pan and saute the chopped onion till soft. Remove it from the flame and let it cool.
  4. Grind the grated coconut together with chilli powder, coriander powder, fennel powder, cardamoms, cinnamon and cloves to a smooth paste. Keep it aside.
  5. Then grind the sauteed onion and the blanched tomato together to a paste and keep it aside.
  6. Heat butter in a pan and add ginger paste, garlic paste, curry leaves and salt and saute well.
  7. Add the ground onion-tomato paste to this and mix well.
  8. Then add the ground coconut paste and 1/2 cup of water, mix well and bring to boil.
  9. Once boiled, add the cooked chicken pieces, mix well and cook on low-medium flame till the gravy thickens.
  10. Switch off the flame and garnish with chopped coriander leaves…Serve hot…

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