Tangy Tamarind Chicken With Jeera Rice Recipe

Indian cuisine · 361 calories

Tangy Tamarind Chicken with Jeera Rice recipe

About this recipe

Tangy Tamarind Chicken with Jeera Rice is a delightful Indian meal that combines bold flavors and comforting textures. The chicken is simmered in a rich tamarind sauce, offering a balance of tanginess and spice, while the jeera rice complements it with its aromatic simplicity. This dish is perfect for a hearty lunch, providing a satisfying 656 calories and 27 grams of protein per serving. The cooking process is engaging yet straightforward, with minimal prep and easy-to-follow steps. Whether you're a fan of bold Indian flavors or looking for a balanced meal, this recipe is sure to hit the mark. Serve it warm and enjoy the fusion of tangy, spicy, and savory notes.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Tamarind Paste
  • - Cumin Seed
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • medium Chilli Green Long
  • 500 g Desi Tomato (Tamatar)
  • - Coriander Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat 10 ml of oil in a pan and add cumin seeds; let them sizzle.
  3. 3. Add soaked rice and 400 ml of water to the pan, then cover and simmer until cooked.
  4. 4. Heat the remaining oil in another pan and sauté chopped onions until golden brown.
  5. 5. Add minced garlic, ginger, and green chilies to the onions; cook for 2 minutes.
  6. 6. Stir in chopped tomatoes, coriander powder, turmeric, and red chili powder; cook until the tomatoes soften.
  7. 7. Add the chicken pieces to the pan and cook on medium heat until they are lightly browned.
  8. 8. Mix tamarind pulp with 50 ml of water and pour it into the pan; stir well.
  9. 9. Season with salt and let the chicken simmer in the tamarind sauce for 15 minutes.
  10. 10. Garnish the chicken with freshly chopped coriander leaves and turn off the heat.
  11. 11. Fluff the cooked jeera rice with a fork and serve alongside the tangy tamarind chicken.