Get ready to tantalize your taste buds with an explosive Indian culinary experience that will transport you straight to the vibrant streets of traditional kitchens! This Balti Baby Chicken in Tamarind Sauce is not just a recipe; it's a journey of flavors that combines the tender succulence of baby chicken with the electrifying tang of tamarind. Imagine a dish so aromatic and rich that it will make your dinner guests wonder if you've secretly trained with a master chef. Whether you're a spice lover or a curious foodie, this recipe promises to revolutionize your home cooking and bring the authentic taste of Indian cuisine right to your dining table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 kg baby chicken, cut into pieces
- 2 tablespoons tamarind paste
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 teaspoons garam masala
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Cut the baby chicken into pieces and set aside. Finely chop the onion and chop the tomatoes. Measure out the tamarind paste, garam masala, and salt. This will help streamline the cooking process.
- In a large pan or wok, heat the vegetable oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté until it becomes golden brown. This should take about 5-7 minutes.
- Add the chopped tomatoes to the pan and cook for another 5 minutes, stirring occasionally. The tomatoes should soften and blend with the onions, creating a rich base for the sauce.
- Stir in the tamarind paste, ensuring it is well incorporated into the onion and tomato mixture. Cook for an additional 2 minutes to allow the flavors to meld together.
- Now, add the baby chicken pieces to the pan. Stir well to coat the chicken with the sauce. Season with salt to taste. Cook for about 10 minutes, stirring occasionally, until the chicken is browned on all sides.
- Sprinkle the garam masala over the chicken and mix thoroughly. Add a splash of water if the mixture looks too dry. Cover the pan with a lid and reduce the heat to low. Let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, check the seasoning and adjust salt if necessary. Remove from heat and let it rest for a few minutes before serving.
- Serve the Balti Baby Chicken in Tamarind Sauce hot, garnished with fresh coriander if desired. It pairs wonderfully with steamed rice or naan.
Tips
- Choose fresh, high-quality baby chicken for the most tender results. The younger the chicken, the more delicate the meat.
- Toast your garam masala briefly in a dry pan before adding to enhance its aromatic qualities and release deeper flavors.
- For an extra layer of complexity, consider marinating the chicken in yogurt and spices for 2-3 hours before cooking.
- Use fresh tamarind paste for the most authentic and vibrant tangy flavor. If using store-bought, check the quality and adjust quantity to taste.
- Control your heat carefully - medium heat ensures even cooking without burning the onions and spices.
- Let the dish rest for 5-10 minutes after cooking to allow the flavors to fully integrate and the chicken to absorb the sauce.
- Garnish with fresh cilantro and a squeeze of lemon for a bright, fresh finish that cuts through the rich sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
