Tamarind Skillet Chicken Recipe

Name: Tamarind Skillet Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/2 cup (120 g) thick full-fat yogurt; 2 tablespoons (28 g) ginger garlic paste; 1 teaspoon chili powder; 1/2 teaspoon turmeric; 2 tablespoons (30 ml) oil; 2 teaspoons (12 g) salt; 6 large chicken thighs; Tamarind Masala Sauce:; 2 tablespoons (10 g) coriander seeds; 1 tablespoon (6 g) cumin seeds; 1 teaspoon peppercorns; 1/2 teaspoon fenugreek seeds (meethi); 10-12 whole red chiles, to taste; 2 tablespoons (16 g) white sesame seeds; 1/2 cup (100 g) thick tamarind pulp, or 2 tsp (9 g) tamarind paste mixed in 1/2 cup (120 ml) water; 2 tablespoons (30 ml) vegetable oil; 10-15 pearl onions; 1/3 cup (80 g) ketchup (I use Maggi Hot and Sweet sauce); 1 tablespoon (14 g) tomato paste (optional); 1 teaspoon salt; Chopped fresh cilantro, for garnish; Lemon wedges, for garnish

Servings: persons

Marinade:
1/2 cup (120 g) thick full-fat yogurt
2 tablespoons (28 g) ginger garlic paste
1 teaspoon chili powder
1/2 teaspoon turmeric
2 tablespoons (30 ml) oil
2 teaspoons (12 g) salt
6 large chicken thighs
Tamarind Masala Sauce:
2 tablespoons (10 g) coriander seeds
1 tablespoon (6 g) cumin seeds
1 teaspoon peppercorns
1/2 teaspoon fenugreek seeds (meethi)
10-12 whole red chiles, to taste
2 tablespoons (16 g) white sesame seeds
1/2 cup (100 g) thick tamarind pulp, or 2 tsp (9 g) tamarind paste mixed in 1/2 cup (120 ml) water
2 tablespoons (30 ml) vegetable oil
10-15 pearl onions
1/3 cup (80 g) ketchup (I use Maggi Hot and Sweet sauce)
1 tablespoon (14 g) tomato paste (optional)
1 teaspoon salt
Chopped fresh cilantro, for garnish
Lemon wedges, for garnish

1
To make the marinade, combine all the marinade ingredients in a large mixing bowl. Mix well. Add the chicken to the bowl, turn to coat, cover and let marinate in the refrigerator for at least 3 hours or overnight (overnight is best).
2
To make the sauce, toast the coriander seeds, cumin seeds, peppercorns, fenugreek seeds and whole red chiles in a skillet over low heat until you smell the spices, about 1 minute. Do not let the spices burn. Turn off the heat, add the sesame seeds to the hot pan and stir for a minute or two. Transfer to a blender along with the tamarind pulp and blend to a very smooth paste. Don't add any water.
3
Add the oil to a heavy-bottomed cast-iron skillet or kadai and let it get hot over high heat. Add the chicken with the marinade mix. Let it sear and cook and one side. After about 2 minutes, turn the chicken and sear it for another 3 minutes. Then add the pearl onions and toss and brown them. Add the sauce, ketchup, tomato paste and salt, cover the pan and cook the chicken over medium heat for 20 minutes until it is fork tender. Open and check if the chicken is completely cooked. Then uncover the pan and let it dry down until all the sauce sticks to the chicken, tossing occasionally. Serve garnished with some chopped cilantro and a drizzle of lemon juice, with rice or naan.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Marinade:, 1/2 cup (120 g) thick full-fat yogurt, 2 tablespoons (28 g) ginger garlic paste, 1 teaspoon chili powder, and more.

Yes, Tamarind Skillet Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind Skillet Chicken

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