Tangy Tamarind Chicken With Jeera Rice Recipe

Indian cuisine · 341 calories

About this recipe

Tangy Tamarind Chicken with Jeera Rice is a flavorful Indian lunch recipe that combines tender chicken thighs cooked in a tangy tamarind sauce with fragrant jeera rice. The chicken is perfectly seasoned with turmeric, coriander, and red chili powder, creating a spicy and aromatic dish that's bursting with traditional flavors. Paired with fluffy cumin rice, this meal is not only delicious but also packed with nutrients, offering 32 grams of protein to fuel your day. The cooking process is straightforward and enjoyable, with the rich tamarind sauce coming together beautifully as it simmers with the chicken. Serve this dish for lunch to bring a touch of vibrant Indian cuisine to your table. Perfect for a hearty meal that satisfies your cravings and supports your wellness goals.

Ingredients

  • - Chicken Breast Fillets
  • 200G Top-Op Tamarind 200g
  • 65G Natoora Root Ginger
  • 1 Garlic Bulb - 1 Each
  • 100G Trs Chilli Powder 100G
  • NaN Trs Haldi Powder Turmeric
  • - Ktc Vegetable Oil
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Jalpur Cumin Seeds
  • 400G Greenfield Himalayan Salt Fine 400G
  • 1 Bunch Coriander - Bunch

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 15 minutes.
  2. 2. In a pot, heat 1 tablespoon of vegetable oil and toast the cumin seeds until fragrant.
  3. 3. Drain the soaked rice and add it to the pot along with 240 ml of water and a pinch of salt.
  4. 4. Cook the rice on low heat until fully done, then fluff with a fork and set aside.
  5. 5. In a pan, heat the remaining oil and sauté the ginger and garlic until aromatic.
  6. 6. Add the chicken thighs to the pan and cook until lightly browned on all sides.
  7. 7. Stir in the tamarind paste, chili powder, coriander, turmeric, and salt, ensuring the chicken is evenly coated.
  8. 8. Add 60 ml of water to the pan, cover, and simmer for 15 minutes until the chicken is tender and the sauce thickens.
  9. 9. Garnish the tamarind chicken with freshly chopped coriander leaves.
  10. 10. Plate the jeera rice alongside the tangy tamarind chicken and serve hot.

How to make Tangy Tamarind Chicken With Jeera Rice

  1. Soak the rice. Wash the basmati rice thoroughly and soak it in water for 15 minutes before cooking, so the grains cook evenly.
  2. Cook the jeera rice. Heat 1 tablespoon of vegetable oil and toast the cumin seeds until fragrant. Add the drained rice with 240 ml of water and a pinch of salt, cook on low heat until done, then fluff with a fork.
  3. Brown the chicken. Heat the remaining oil in a pan and sauté the ginger and garlic until aromatic. Add the chicken thighs and cook until lightly browned on all sides.
  4. Simmer in tamarind sauce. Stir in the tamarind paste, chilli powder, coriander, turmeric and salt to coat the chicken. Add 60 ml of water, cover and simmer for 15 minutes until the chicken is tender and cooked through and the sauce thickens.
  5. Garnish and serve. Garnish the tangy tamarind chicken with freshly chopped coriander leaves, then plate it alongside the fluffy jeera rice and serve hot.

Frequently asked questions

How long does Tangy Tamarind Chicken with Jeera Rice take to make?
About 45 minutes: 15 minutes of prep and 30 minutes of cooking.
Can I use tamarind concentrate for Tangy Tamarind Chicken with Jeera Rice?
Yes, but start with less, as concentrate is stronger than block tamarind. Taste the sauce and add more until it is pleasantly sour.
How do I get fragrant jeera rice?
Toast the cumin seeds in hot oil until they crackle and smell nutty before adding the rice. Soaking the rice first keeps the grains long and separate.
How do I balance the sourness of a tamarind sauce?
Stir in a pinch of sugar or jaggery, which rounds out the tang without making the sauce taste sweet.
How can I make tamarind chicken milder?
Cut back on the chilli powder and loosen the sauce with a splash of water. Fresh coriander on top also freshens the heat.