Telangana Tamarind Chicken Stir Fry Recipe

Indian cuisine · 198 calories

Telangana Tamarind Chicken Stir Fry recipe

About this recipe

Telangana Tamarind Chicken Stir-Fry is a perfect blend of tangy, spicy, and savory flavors, making it an ideal dinner choice for Indian food lovers. This dish combines tender kosher chicken with frozen mixed vegetables, cooked in a tamarind-infused spice mix that brings out the authentic flavors of Telangana cuisine. It’s paired with fluffy long grain rice, ensuring a wholesome and satisfying meal. The cooking process is quick and straightforward, taking just 35 minutes from start to finish, making it a great option for busy evenings. Packed with 22g of protein and 50g of carbohydrates, this dish fuels your body while keeping your taste buds happy. Perfect for weeknight dinners or a comforting meal after a long day, this recipe is sure to become a favorite in your kitchen.

Ingredients

  • 100G Chicken Masala (100g)
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 1 Kg Frozen Pink Guava Pulp
  • - Frozen Mixed Vegetables
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • medium Chilli Green Long
  • 50 g Pluckk Organic Curry Leaves
  • 100 g Orika Big Mustard Seeds
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the chicken thoroughly and cut it into medium-sized pieces.
  2. 2. Rinse the long grain rice and cook it in 240 ml of water until fluffy, then set aside.
  3. 3. Heat oil in a pan over medium heat and add mustard seeds, allowing them to splutter.
  4. 4. Add curry leaves, green chilies, and ginger-garlic paste, sautéing until aromatic.
  5. 5. Stir in turmeric powder, red chili powder, and coriander powder, cooking for a minute.
  6. 6. Add the chicken pieces and stir-fry until lightly browned on all sides.
  7. 7. Pour in the tamarind pulp and 60 ml of water, mixing well and covering to cook for 10 minutes.
  8. 8. Toss in the frozen mixed vegetables and season with salt, stirring to combine.
  9. 9. Simmer the mixture for another 5-7 minutes until the chicken is tender and the vegetables are cooked.
  10. 10. Garnish with freshly chopped coriander leaves and remove from heat.
  11. 11. Serve the tangy chicken stir-fry hot alongside the steamed rice for a complete meal.