Tangy Tamarind Chicken

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Total Time
5 mins
25 mins

It is tangy and hot and very very yummy!

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  1. Heat oil in a deep pan or skillet (do not smoke).
  2. Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
  3. Saute for 5 minutes on medium heat.
  4. Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
  5. Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
  6. Cover and leave on high heat for 5 minutes.
  7. Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.
Most Helpful

3 5

I liked the idea of letting the chicken cook in its own juices - very nice!

Wife likes it so will try it again. Recipe fails to say what to do with the onions.

3 5

mm...it was ok,...not quite as I anticipated though, a bit too sour for my liking, but it went pretty well with the other guys