How to make Coconut Crusted Chicken with Burnt Garlic Mayo -

Crisp fried coconut crusted chicken cubes served with burnt garlic mayonnaise.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा), Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Coconut Crusted Chicken with Burnt Garlic Mayo checkout Farsi Puri - SK Khazana. You can also find more Snacks and Starters recipes like Kiwi Lime Muffins Corn N Sooji Balls Moong Dal Chilla Barbecue Style Chicken Wings

Coconut Crusted Chicken with Burnt Garlic Mayo

Coconut Crusted Chicken with Burnt Garlic Mayo Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coconut Crusted Chicken with Burnt Garlic Mayo Recipe

  • Desiccated coconut lightly roasted ½ cup

  • Boneless chicken breasts cut into cubes 2-3

  • Cornflour/ corn starch ½ cup

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Crushed black peppercorns ½ teaspoon

  • Curry leaves roasted and crushed 20-25

  • Bread crumbs ½ cup

  • Eggs 3

  • Oil for deep-frying

  • Burnt garlic mayo:

  • burnt garlic 2 tablespoons

  • Mayonnaise ½ cup

  • White pepper powder to taste


Step 1

To make the burnt garlic mayo, combine the mayonnaise, garlic and pepper powder in a bowl and mix well. Set aside.

Step 2

Mix together cornstarch, salt, chilli powder and crushed peppercorns in another bowl. Set aside.

Step 3

Mix together the coconut, crushed curry leaves and breadcrumbs in another bowl. Set aside.

Step 4

Break eggs in another bowl. Add salt, beat and set aside.

Step 5

Coat the chicken cubes with the cornstarch mixture, dip in the egg mixture and coat again with the cornstarch mixture.

Step 6

Dip again in egg mixture and coat with coconut mixture.

Step 7

Heat sufficient oil a kadai. Deep-fry prepared chicken cubes till golden. Drain on absorbent paper.

Step 8

Serve hot with burnt garlic mayo.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.