Ingredienser
- Chicken thighs, skinless1.5 kilograms
Smør100 grams- Crushed garlic cloves3 cloves
Malt ingefær2 tablespoons
Malt spisskummen2 tablespoons
Malt sennep2 teaspoons
Malt kanel1 teaspoon- Ground clove0.5 teaspoon
Kurkuma1 tablespoon
Rød Chili Pepper1.5 pieces
Paprika1 tablespoon
Sitronjuice2 teaspoons
Hvit eddik2 tablespoons
Brunt sukker1 teaspoon
Salt2 teaspoons
Vann2 cups
Tørket tamarind2 tablespoons- Hot water2 tablespoons
- Small green chili, for garnish3 pieces
- Cabbage slices, for garnish4 tablespoons
- Mint leaves, for garnish0
Trinn
- 1
To prepare the tamarind paste, mix hot water with tamarind and strain the mixture.
5 minNødvendig utstyr:
Sikt - 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 minNødvendig utstyr:
Stekepanne
Kjele - 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
Smørper 100gMalt ingefærper 100gMalt spisskummenper 100gMalt sennepper 100gMalt kanelper 100gKurkumaper 100gRød Chili Pepperper 100gPaprikaper 100gSitronjuiceper 100gHvit eddikper 100gBrunt sukkerper 100gSaltper 100gVannper 100gTørket tamarindper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.