Tamarind-Glazed Chicken with Garlic Chilli Paste
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Tamarind-Glazed Chicken with Garlic Chilli Paste
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Category
Main
Servings
2-4
Cook Time
45 minutes
Ingredients
- 1 pack of skinless chicken thighs
-
1/4 cup RoniB’s Kitchen Tamarind Jam
-
2 tablespoons RoniB’s Kitchen Garlic Chilli Paste
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 inch piece of ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- salt and pepper to taste
- 2 tablespoons vegetable oil
- chopped spring onions and sesame seeds
Optional garnish
Directions
In a bowl, combine the Tamarind Jam, Garlic Chilli Paste, minced garlic, chopped onion, grated ginger, ground cumin, ground coriander, turmeric powder, salt, and pepper. Mix well to form a thick paste.
- Place the chicken thighs is a resealable bag or shallow dish.
Spread the tamarind and spice mixture evenly over the chicken, making sure it is well coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes or overnight for maximum flavour.
- Heat oil in a large skillet or wok over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off and cook the chicken for about 6-8 minutes per side or until they are cooked through and have a nice glaze. You can also grill them or use an air fryer.
Once cooked, remove the chicken from the heat and let it rest for a few minutes.
- Slice them into strips or cubes.
- Garnish with spring onions.
Serve with rice, bread, or a fresh salad.