Tamarind Chicken Masala

Name: Tamarind Chicken Masala
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 5
Cuisine: Indian
Ingredients: 1 kg Chicken; 1.5 tbsp Tandoori Masala; 0.75 cup Tamarind (Tamarind paste/pulp); 1 tbsp Salt; 1 tbsp Coriander Powder; 1 tbsp Kashmiri Red Chilli Powder; 1 tsp Garlic Powder; 1 tsp Red Chilli Powder; 0.5 cup Oil; 1 tsp Black Mustard Seed; 15 Curry Leaves; 1 tbsp Ginger Garlic (finely chopped/paste); 1 cup Tomato (ground); 1 cup Water; 1 tbsp Kasuri Methi (Dry Fenugreek Leaves)

by Leena Kohli (@leenakohli)

5.0

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From 4 ratings

Prep Time

1hr

Cook Time

25min

Total Time

1hr 25min

IndianLunchDinnerSideMeatGluten-Free

Tamarind Chicken Masala is a flavorful and aromatic dish that will tantalise your taste buds. The combination of tangy tamarind, spicy chilli, and fragrant spices creates a mouth-watering blend that perfectly complements the succulent chicken. You can make a delicious and satisfying meal perfect for any occasion with a few simple ingredients and a little time.

Ingredients

5 Servings

1kg
Chicken
1 1/2tbsp
Tandoori Masala
3/4cup
Tamarind (Tamarind paste/pulp)
1tbsp
Salt
1tbsp
Coriander Powder
1tbsp
Kashmiri Red Chilli Powder
1tsp
Garlic Powder
1tsp
Red Chilli Powder
1/2cup
Oil
1tsp
Black Mustard Seed
15
Curry Leaves
1tbsp
Ginger Garlic (finely chopped/paste)
1cup
Tomato (ground)
1cup
Water
1tbsp
Kasuri Methi (Dry Fenugreek Leaves)

Method

Wash and pat dry chicken pieces.
Marinate the chicken with tandoori masala, tamarind water, salt, coriander powder, garlic powder, kashmiri red chilli powder, and red chilli powder in a large mixing bowl. (To make tamarind pulp, soak golf ball-sized (approx 60 gm) tamarind in a cup of warm water for 30 minutes, squeeze out as much pulp as possible, strain through a fine-mesh sieve, and use the liquid in the recipe).
Prick the chicken pieces with a knife/fork to absorb more flavour.
Cover the bowl and refrigerate for at least 1 hour. (overnight marination is even better for enhanced flavour).
Heat oil in a large skillet over medium to high heat. Add black mustard seeds, bay leaf, cardamom and curry leaves and keep stirring until they crackle.
Add the chopped ginger garlic/paste and cook for 2-3 minutes or until golden brown.
Mix in the ground tomatoes. Mix well and cook for 4-5 minutes or until the oil separates from the gravy. Stir occasionally.
Add the marinated chicken pieces and mix well. Stir constantly and cook on high flame for 3-4 minutes. If the masala sticks to the sides or bottom, stir some water.
Add water, stir and bring to a boil. Lower the heat to medium, cover the pot and cook for 20-25 minutes or until the chicken is tender and oil releases to the surface. Keep stirring occasionally.
Add kasuri methi, check the seasoning (salt and chilli powder) and adjust to taste.
Turn off the flame. Stir and cover the pot for a few minutes.
Serve hot with steamed rice, naan or roti.

Tips & Tricks

You can use store-bought tomato puree instead of ground tomatoes.
Adjust the spices to suit your preferences.
Make sure the spices used are fresh. Old spices often lose their potency and flavour.
I have used a homemade blend of tandoori masala for this dish. Alternatively, you could opt for a pre-made tandoori masala available at the store.
If you don't have fresh curry leaves, you can use dried ones or omit them entirely
Kasuri methi (dry fenugreek leaves) is optional but adds a lovely depth of flavour to the dish.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stove, adding water to loosen the sauce.
The number of servings will depend on the quantity of the dish served.