Tangy Tamarind Chicken Fry With Steamed Rice Recipe

Indian cuisine · 200 calories

Tangy Tamarind Chicken Fry with Steamed Rice recipe

About this recipe

Tangy Tamarind Chicken Fry with Steamed Rice is a perfect Indian dinner that combines bold flavors and satisfying textures. Juicy kosher chicken breast is stir-fried with tamarind pulp, aromatic spices, and a touch of turmeric for an unforgettable tangy and spicy kick. Served with perfectly cooked steamed rice, this dish is not only delicious but also rich in protein, boasting 20 grams per serving. It’s a quick and delightful meal that suits busy evenings while still delivering on taste and nutrition. The combination of tangy tamarind and warm spices makes it ideal for comforting cravings or sharing with loved ones. Easy to prepare in just 35 minutes, this recipe promises to be a staple in your repertoire, bringing the flavors of Telangana to your table.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • 100 g Tamarind Paste
  • 500 ml Oil (For Frying)
  • 500 G Preserved Dried Salted Black Beans
  • - EVEREST DRY GINGER POWDER 50GM
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • - Coriander Powder
  • - Red Chilli Powder
  • 100 g Fresh Turmeric
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse and soak the rice in water for 20 minutes, then drain and set aside.
  2. 2. Heat water in a pot and bring it to a boil, adding a pinch of salt.
  3. 3. Add the soaked rice to the boiling water and cook until tender, then drain and cover to steam.
  4. 4. Cut the kosher chicken breast into bite-sized pieces and marinate with tamarind pulp, ginger powder, and Suhana Dal Makhani Spice Mix for 10 minutes.
  5. 5. Heat vegetable oil in a pan over medium heat and add the preserved dried salted black beans, stirring for 1 minute.
  6. 6. Add the marinated chicken pieces to the pan and stir-fry for 5 minutes until slightly golden.
  7. 7. Sprinkle EVE.CUMIN POWDER and Red Chili Powder into the pan and toss to coat the chicken evenly.
  8. 8. Grate the fresh turmeric and add it to the pan, mixing well with the chicken and spices.
  9. 9. Pour a splash of water into the pan if needed to prevent sticking, and cook for another 10 minutes until the chicken is fully cooked.
  10. 10. Garnish the chicken fry with freshly chopped coriander leaves.
  11. 11. Serve the tangy tamarind chicken fry hot alongside the steamed rice.