Tuesday, 11 December 2012

Tamarind Chicken/Imli Chicken /Khatta Sukka Chicken

We had once booked a bungalow at Lonavala and apart from the beautiful weather, the cook there was amazing.....

He used to make mouthwater Aloo Paratha.  Another of his speciality was this Imli chicken!!!

I did try to get him to part with the recipe but he refused giving all sort of vague reasons....ya everyone loves their own secret recipes!!!! So...I tried to recreate the same here by just judging from the taste, which I must admit was difficult because it was busting with so much flavour..It was almost impossible to recreate all the flavours but nevertheless i have tried...

The result was similar but then I was only "thinking with my tastebuds".


200 gms         Boneless Chicken
15 to 20         Garlic Cloves
2 inch piece   Ginger
7 to 8             Pepper corns
1 tsp              Saunf
1/2 tsp           Jeera
2 tsp             Tamarind Pulp

1/2 tsp          Red chilli powder
1/2 tsp          Namak Shamak
1 tbsp           Cornflour
1/4 tsp          Sugar
2 tsp             Oil


Coarsely grind the ginger, garlic, pepper, saunf and the jeera. Here you can also add a couple of green chillies to increase the spice and reduce the chilli powder.

Now marinade the chicken with the tamarind pulp, the coarsely ground paste, chilli powder, sugar, salt and lastly add the cornflour. You can increase the amount of cornflour here. The cornflour serves the purpose of binding all the ingredients together. Let the chicken marinate for atleast 4 to 5 hrs.

Heat oil in a non stick pan. When hot, toss in the chicken and stir. Reduce the heat and cook covered. It will take only about 20 mins to cook. Open the lid and cook till dry.

Serve garnished with coriander leaves.

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