Ingredients
- Chicken thighs, skinless1.5 kilograms
Butter100 grams- Crushed garlic cloves3 cloves
Ground Ginger2 tablespoons
Ground cumin2 tablespoons
Ground Mustard2 teaspoons
Ground Cinnamon1 teaspoon- Ground clove0.5 teaspoon
Turmeric1 tablespoon
Red Chili Pepper1.5 pieces
Paprika1 tablespoon
Lemon Juice2 teaspoons
White vinegar2 tablespoons
Brown sugar1 teaspoon
Salt2 teaspoons
Water2 cups
Dried Tamarind2 tablespoons- Hot water2 tablespoons
- Small green chili, for garnish3 pieces
- Cabbage slices, for garnish4 tablespoons
- Mint leaves, for garnish0
Steps
- 1
To prepare the tamarind paste, mix hot water with tamarind and strain the mixture.
5 minRequired Tools:
Sieve - 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 minRequired Tools:
Frying Pan
Pot - 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
Nutrition Facts
Butterper 100gGround Gingerper 100gGround cuminper 100gGround Mustardper 100gGround Cinnamonper 100gTurmericper 100gRed Chili Pepperper 100gPaprikaper 100gLemon Juiceper 100gWhite vinegarper 100gBrown sugarper 100gSaltper 100gWaterper 100gDried Tamarindper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.