Tamarind Chili Chicken
Elevate your weeknight dinner with this bold and flavorful Tamarind Chili Chicken! Tender, bite-sized pieces of chicken thighs are bathed in a tangy tamarind and soy-based marinade, balanced with the warmth of ground cumin, coriander, and smoky paprika. The dish gets its heat from vibrant red chili paste, while garlic and ginger lend an irresistible aromatic touch. Simmered to perfection, the sauce transforms into a luscious, glossy coating that clings to each morsel of chicken. Garnished with fresh cilantro for a pop of color, this dish is ideal for serving over steamed rice or paired with soft naan bread. Perfectly balanced with sweet, spicy, and tangy notes, Tamarind Chili Chicken brings restaurant-quality flair to your home kitchen with just 15 minutes of prep time!
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Recipe Information
Ingredients
- 700 grams Chicken thighs (boneless, skinless)
- 3 tablespoons Tamarind paste
- 6 pieces Dried red chilies
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Soy sauce
- 1.5 tablespoons Brown sugar
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 3 tablespoons Vegetable oil
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing the chicken. Cut the chicken thighs into bite-sized pieces. Season with a pinch of salt and black pepper, and set aside.
Soak the dried red chilies in warm water for about 10 minutes until softened. Then, drain and blend them into a smooth paste using a small amount of water. Set aside.
In a medium bowl, mix the tamarind paste, soy sauce, brown sugar, ground cumin, ground coriander, and paprika. Stir well to create a marinade.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sear them on each side until golden brown, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the minced garlic, grated ginger, and red chili paste. Sauté for 1-2 minutes until fragrant.
Pour the tamarind marinade into the skillet and stir to combine. Cook for 1-2 minutes until the sauce starts to thicken slightly.
Return the seared chicken to the skillet, along with 1 cup of water. Mix everything well, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has reduced to a thick, glossy coating.
Taste and adjust the seasoning with additional salt or sugar, if needed.
Turn off the heat and garnish with freshly chopped cilantro.
Serve the Tamarind Chili Chicken hot with steamed rice, naan, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 41.3 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2536 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
