Chicken is such a versatile meat that it can imbibe a variety of flavors. The frequent use of chicken in our kitchen demands new recipe once in a while. I thought of a spicy change and ended up adding some tamarind paste, and the taste was awesome. Tamarind gives a mild sourness, a little sweetness and a very good consistency to the gravy.
Chicken – 1200 -1400 gms
Onion – 2
Green chilly – 2 small
Curry leaves – 2 sprigs
Coriander leaves – 1 + 1 medium plants
Chilly powder – 1 ½ tsp (adjust to taste)
Turmeric powder – 1 tsp
Roasted coriander powder - 1 tsp
Pepper powder – 1 tsp
Tomato – 2 medium
Salt to taste
Oil – 2 -3 tbsp
Tamarind – 1 ½ to 2 tsp
Ginger – 1 ½ inch piece
Garlic – 10 cloves
Garam Masala – 1 ½ tsp
Wash the chicken and keep it aside. Grind the ginger, garlic and garam masala (3G paste) into a fine paste (add some water to grind).
Heat oil and add the chopped onion. When light brown add the 3G paste, curry leaves and green chillies and sauté till the water content is evaporated. In medium heat add chilly, turmeric and pepper powder and stir till lightly roasted. Stir in the tomatoes and roasted coriander powder and stir till tomatoes are soft. Chop one coriander leaf plant and add to the masala. Add the chicken pieces and salt. Mix well. Add half cup water and cook. Add more (1/2 cup) water if required. Dissolve the tamarind in ¼ cup water and make a pulp. Strain it. When the chicken is almost done pour the tamarind pulp and chopped coriander leaves (from 1 plant). Simmer for five minutes. Serve with rice. It is irresistible.
Please do not try this recipe if you have gastric problems. The use of tamarind and green chilly is likely to increase heart burn.
other chicken recipes in this blog are: