Spicy Chicken Curry with Tamarind and Whole Spices

Ready in

65 mins

Cuisine

Pakistani · North Indian

Prep Time

20 min

Cook Time

45 min

Serving

4-6 People

Difficulty

Medium

Calories / Serving

~550 kcal

Spicy Level

Spicy
Recipe by Not visible on YouTube
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All Ingredients

Initial Sauté

All Ingredients

Chicken Marinade

All Ingredients

Whole Spices (for grinding)

All Ingredients

Garnish

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Sauté Aromatics

    Heat cooking oil in a large pot or karahi. Add the sliced onions, crushed garlic, ginger, and green chilies. for until the onions soften.

  2. Marinate Chicken

    In a separate bowl, combine the chicken pieces with 150 grams of tamarind pulp (mixed with a little water), 1.5 tablespoons of ginger-garlic paste, 0.5 teaspoon of turmeric powder, and 1.5 tablespoons of Kashmiri red chili powder. Mix thoroughly to coat all chicken pieces.

  3. Combine Chicken and Aromatics

    Add the chicken to the pot with the onions and aromatics. Stir well to ensure everything is combined.

  4. Initial Sauté of Chicken

    the chicken and onion mixture for approximately . Continue stirring occasionally until the onions have completely softened and dissolved into the mixture, and the liquid has . Do not add any additional water during this stage.

  5. Prepare Whole Spice Blend

    In a dry pan, lightly roast the whole spices: 1 tablespoon whole coriander seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 2 black cardamoms, 6-7 cloves, 6-7 green cardamoms, 1 cinnamon stick, 3-4 bay leaves, 1 star anise, 0.5 teaspoon nigella seeds, 1 tablespoon poppy seeds, and 1 small piece of nutmeg. Once lightly roasted and fragrant, grind them into a fine powder.

  6. Add Ground Spices

    After the initial , when the chicken has cooked down and the liquid has , add 3 full tablespoons of the freshly ground spice mixture to the pot. At this point, the curry should have a rich red color from the Kashmiri chili and liquids.

  7. Final Sauté and Cooking

    Continue to the chicken with the added spices for another , stirring frequently. Cook until the chicken is tender, the spices are well incorporated, and the oil separates from the curry, indicating it's thoroughly cooked and 'bhunao' (well-).

  8. Garnish and Serve

    Once the chicken curry is ready, garnish generously with fresh chopped coriander. Serve hot with naan, roti, or rice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Tamarind paste?

    • 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
    • Pomegranate molasses (1:1)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

Variations

Simple ways to adapt this recipe.

  • Add 100g of butter duringCustomise

    Add 100g of butter during the sautéing process for extra richness.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipThe Key to This Curry Is Thorough Sautéing

    The longer you sauté, the better the flavor.

  • TipNo Water

    Tomatoes, or yogurt are added; the curry cooks in its own juices and tamarind pulp.

  • Flavour tipFor an Even Richer Look and Taste

    You can add cream at the end.

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