പുളിയിട്ട ചിക്കൻ

Ingredients

• 1.5 kg Whole Chicken (cut into 8 pieces, skin on)
• 2 tablespoons Tamarind Paste (store‑bought or homemade from tamarind pulp)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 2 tablespoons Ginger‑Garlic Paste (freshly made or jarred)
• 2 pieces Green Chili (slit lengthwise, adjust to heat preference)
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Red Chili Powder (adjust for spice level)
• 2 teaspoons Coriander Powder
• 1 teaspoon Mustard Seeds
• 12 pieces Curry Leaves (fresh)
• 3 tablespoons Vegetable Oil (or coconut oil for authentic flavor)
• to taste Salt
• 2 cups Water (adjust for desired gravy thickness)

Instructions

1. Prepare Ingredients

   Slice the onions, chop the tomatoes, slit the green chilies, and measure all spices. In a small bowl, mix turmeric, red chili powder, coriander powder, and salt.

   Time: PT10M

2. Marinate Chicken

   Place chicken pieces in a large bowl, add ginger‑garlic paste, half of the spice mix, and a pinch of salt. Toss to coat and let rest for 10 minutes.

   Time: PT10M

3. Temper Mustard Seeds

   Heat oil in the pot over medium heat (≈180°C). Add mustard seeds; when they start to pop, add fresh curry leaves.

   Time: PT3M

   Temperature: 180°C

4. Sauté Onions

   Add sliced onions to the pot and sauté until golden brown, stirring occasionally.

   Time: PT7M

   Temperature: 180°C

5. Add Tomatoes and Spices

   Stir in chopped tomatoes, the remaining spice mix, and slit green chilies. Cook until tomatoes soften and oil begins to separate.

   Time: PT5M

   Temperature: 180°C

6. Incorporate Tamarind

   Add tamarind paste and 2 cups of water, scraping the bottom of the pot to release any browned bits.

   Time: PT2M

   Temperature: 180°C

7. Add Chicken

   Gently place the marinated chicken pieces into the pot. Bring to a gentle boil, then reduce heat to low‑medium.

   Time: PT5M

   Temperature: 180°C

8. Simmer Until Tender

   Let the curry simmer uncovered for about 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

   Time: PT25M

   Temperature: 180°C

9. Finish and Serve

   Taste and adjust salt or tamarind for balance. Garnish with a few fresh curry leaves and serve hot with steamed rice or flatbread.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g