- Servings 5
- Prep 20 min
- Cooking 35-40 min
Nutrition Per Serving
Calories: 450 kcal Protein: 35 g Fat: 27 g Saturated Fat: 6 g
Carbohydrates:15 g Dietary Fiber: 2 g Sugars: 8 Cholesterol: 150 mg
Sodium: 500 mg
Ingredients in Tamarind Chicken
- Ten chicken pieces (legs, drumsticks or thighs, depending on preference)
- Five tbsp. tamarind paste (adjust to to taste)
- 156 ml small can of tomato paste
- A small bunch of fresh cilantro, chopped
- 2-3 green chillies, finely chopped (adjust according to spice tolerance)
- One tbsp. of turmeric powder
- two tbsp. of coriander powder
- one tbsp. of cumin powder
- 1.5 tbsp. of garam masala
- Five tbsp. of oil for frying
- Green onion, minced for garnish
- Two tbsp. of white sesame seeds ( optional)
Kitchen tools for Tamarind Chicken Recipe
- Large mixing bowl
- Shallow frying pan or skillet
- Stirring spoon
How to Make Tamarind Chicken
- Marinate the Chicken in a large mixing bowl: combine the tamarind paste, tomato paste, chopped cilantro, green chillies, turmeric, coriander powder, cumin, garam masala, white sesame seeds and salt. Mix well until you get a smooth, consistent paste. Add the chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Let it marinate for at least 30 minutes, or leave it in the refrigerator overnight for best results.
- Heat oil in a shallow frying pan over medium heat. Once the oil is hot, add the marinated chicken pieces. Fry each side for about 1-2 minutes, then reduce the heat to low, add approximately 120 ml of water to the pan and mix everything well.
- Cover the pan, lower the heat to low and let the chicken cook through, turning occasionally, for about 25-30 minutes. Ensure the chicken is cooked thoroughly before removing it from the heat.
- Once the chicken is cooked, transfer it to a plate. Before serving, garnish with minced green onion.
Tips for Cooking Chicken Legs
Tamarind Chicken
Tamarind Chicken is an exquisite culinary journey that transports your senses to the heart of vibrant and colorful markets, where the air is fragrant with spices. This dish celebrates the tamarind fruit, a main ingredient with tart and a slightly sweet flavor. The magic of Tamarind Chicken lies in its ability to marry the intense acidity of tamarind with the warmth and earthiness of spices.
Even Cooking: To ensure even cooking, especially when cooking multiple chicken legs, select pieces roughly the same size.
Resting Time: Allow the chicken to rest for a few minutes after cooking, which helps redistribute the juices and makes the meat more tender and flavorful.
Avoid Overcooking: While it’s essential to ensure chicken is fully cooked to avoid foodborne illness, overcooking can result in dry, tough meat. Monitoring the internal temperature with a meat thermometer is the best way to prevent this.
How to tell if chicken legs are done?
- Use a Meat Thermometer: Insert it into the thickest part of the leg without touching the bone. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Check the Juices: Cut into the thickest part of the leg. The chicken is likely done if the juices run clear, not pink.
- Observe the Meat: The meat should be white all the way through, with no pinkness near the bone.
- Leg Position: For whole chickens, if the leg moves quickly in its socket, it’s a good indicator it’s done.
- Look at the Bone: If the meat has shrunk away from the bone, it’s another sign the chicken is cooked.
How to make tamarind paste?
To make tamarind paste, you’ll need tamarind pods or a block of seedless tamarind. Here’s a simple recipe to create tamarind paste from scratch with the following ingredients:
- 200 grams of tamarind (either pods or a block of seedless tamarind)
- One cup of hot water (you might need more depending on the consistency you prefer)
- Prepare the Tamarind: First, remove the shell and any tricky bits if you’re using tamarind pods. If you’re using a block of seedless tamarind, you can skip this step.
- Soak the Tamarind in a bowl and pour hot water over it. Let it soak for about 30 minutes to soften. If you’re in a hurry, use boiling water and reduce the soaking time to 15 minutes.
- Mash the Tamarind: After soaking, use your hands or a fork to mash the tamarind in the water until it forms a thick paste.
- Strain the Mixture: Place a fine mesh sieve over a bowl and pour the tamarind mixture into the sieve. Use the back of a spoon or your hands to press the mixture through the sieve. This process separates the pulp from the fibres and seeds.
- Blending Method: Transfer the soaked tamarind and water into a blender. Blend on high speed until the mixture forms a smooth paste. If the mixture is too thick and not blending well, you can add a little more water to help it along.
- Adjust the Consistency: If the paste is too thick, add more water until you achieve your desired consistency. The paste should be smooth and thick.
- Store the Paste: Transfer the tamarind paste to an airtight container. It can be stored in the refrigerator for up to a month or frozen for extended storage.
Tamarind paste is a versatile ingredient with a distinct sour flavour. It’s commonly used in Indian, Thai, and Mexican cuisines, among others. It can be used in sauces, soups, marinades, and desserts.