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Marinated Chicken with Coconut Lime Dressing

Course: Main Course
Cuisine: Modern Indian


  • 1 kg chicken drumsticks
  • 1 tsp turmeric powder
  • 3 garlic cloves; grated
  • 170 ml coconut yoghurt
  • 2 tsp sweet paprika
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • Salt to season
  • 1 small red onion; grated
  • Juice of ½ lemon

Coconut lime dressing:

  • 2 tbsp freshly grated coconut desiccated may be used too
  • Zest and juice of 1 lime
  • 1 tsp crushed jaggery or coconut sugar
  • 1 small red chilli; finely chopped
  • 2 tbsp coriander leaves; finely chopped
  • 3 tbsp coconut oil
  • 1 tbsp water


  • In a bowl, add the coconut yoghurt; grate the garlic, onion and add all the spice powders. Add the lemon juice and season with salt. Mix well and marinate the chicken drumsticks in this; refrigerate for at least 4 hours, overnight is preferable.
  • Bring the chicken drumsticks to room temperature at least 30 min before cooking.
  • Preheat the oven (fan forced) to 200°C
  • Line an oven proof tray with baking paper; place the drumsticks in the tray. Retain the remaining yoghurt mixture.
  • Cook the drumsticks for 40-50 minutes or until cooked through. Turning occasionally and rush with the remaining yoghurt mixture everytime the chicken is turned.
  • Meanwhile combine all the ingredients for the coconut lime dressing in a bowl; taste and adjust seasoning.
  • Serve the chicken drumsticks warm topped with the coconut lime dressing.