Ingredienser
- Chicken thighs, skinless1.5 kilograms
Smør100 grams- Crushed garlic cloves3 cloves
Stødt ingefær2 tablespoons
Stødt spidskommen2 tablespoons
Stødt sennep2 teaspoons
Stødt kanel1 teaspoon- Ground clove0.5 teaspoon
Kurkuma1 tablespoon
Rød Chili Peber1.5 pieces
Paprika1 tablespoon
Citronjuice2 teaspoons
Hvid eddike2 tablespoons
Brunt sukker1 teaspoon
Salt2 teaspoons
Vand2 cups
Tørret tamarind2 tablespoons- Hot water2 tablespoons
- Small green chili, for garnish3 pieces
- Cabbage slices, for garnish4 tablespoons
- Mint leaves, for garnish0
Trin
- 1
To prepare the tamarind paste, mix hot water with tamarind and strain the mixture.
5 minNødvendigt udstyr:
Si - 2
Season the chicken with salt and pepper. Heat the butter in a deep frying pan and brown the chicken. Remove the chicken from the pan and place it in a pot.
10 minNødvendigt udstyr:
Stegepande
Kedel - 3
Fry the garlic and onion in the same pan until they turn brown. Add the onion and garlic to the chicken, along with ginger, cumin, mustard, cinnamon, clove, turmeric, red chili, and paprika. Fry the ingredients for a few minutes, then add the remaining ingredients, except for the cabbage and mint leaves.
10 min - 4
Cover the pot and let it simmer until the chicken is tender, about 45 minutes, stirring occasionally. Partially uncover in the last 10 minutes to thicken the sauce.
45 min - 5
Serve the chicken with the sauce on a serving dish. Garnish with whole green chilies, cabbage slices, and mint leaves.
5 min
Ernæringsfakta
Smørpr. 100gStødt ingefærpr. 100gStødt spidskommenpr. 100gStødt senneppr. 100gStødt kanelpr. 100gKurkumapr. 100gRød Chili Peberpr. 100gPaprikapr. 100gCitronjuicepr. 100gHvid eddikepr. 100gBrunt sukkerpr. 100gSaltpr. 100gVandpr. 100gTørret tamarindpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.