Chatpata Imli Chicken Kadhai/ Tangy Tamarind Chicken Recipe

Looking to spice up your dinner with something tangy and bold? Try this Chatpata Imli Chicken Kadhai- a fiery, flavourful twist on classic chicken curry, infused with the zing of tamarind (Imli), a punch of Indian spices, and slow-cooked magic. This dish brings together the richness of North Indian Kadhai- style cooking with a tangy kick that lingers on your palate. Perfect for weekend dinners, festive spreads, or days when your soul craves something irresistibility Chatpata.

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Ingredients-:

      1.      Red Tamarind- ½ cup
2.      Water -1 and ½ for soaking tamarind and 1 cup for cooking
3.      Chicken-1 kg with bones
4.      Garlic cloves-7/8
5.      Oil- 1 and ½ cup
6.      5-6 no. Black peppercorns
7.      2-3 no. Cloves,
8.      ¼ tsp Fenugreek seeds,
9.      1 tsp Cumin seeds
10.    ½ tsp Fennel seeds,
11.   1 tbsp Degi red chilli powder
12.   1 tsp Sugar,
13.    2-3 tbsp Coriander leaves with stems, chopped,
14.   ½ inch Ginger
15.    1-2 tbsp Ghee,
16.   Salt to taste
17.   Asafetida- ¼ teaspoon
18.   Ginger-2 inch
19.   Onion- 2 medium sliced
20.   Coriamder Stems- 2 tablespoons
21.   Turmeric Powder- 1 teaspoon, Suhana Chicken Karai Masala- 1 Teaspoon
22.   Corainder Powder- 2 teaspoon
23.   Ghee- 1 tablespoon

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Process-:

a) For Paste in a bowl, add coriander stems, ginger, garlic, onions, salt and transfer it into a mixer grinder jar (Affiliate Link). Grind it into a smooth fine paste and keep it aside for further use.

b) For Marination- Take a bowl (Affiliate Link), add chicken, red chili powder, asafetida, turmeric powder, coriander powder, and mustard oil, salt to taste and marinate it well. Cover and rest for 10-15 minutes.

c) For Roasting Chicken – Take a small pan (Affiliate Link), heat mustard oil, add marinated chicken, dry red chilies and roast it until tender. keep it aside for future step.

Cooking Procedure-

1. Take a handi or saucepot, add oil and heat it.

2. Add black peppercorns, cloves, fenugreek seeds, cumin seeds, fennel seeds and let it splutter.

3. Add ghee then prepared paste and saute it for 7-8 minutes on medium flame.

4. Now add roasted chicken and mix it well.

5. Add tamarind pulp, degi redchili powder, sugar, water and stir it well. Cover it  and let it be cooked for 10-15 minutes again on medium flame

6. Lastly add coriander leaves, ginger, ghee, salt to taste and give it a quick boil. Transfer it on a serving dish and garnish it with coriander sprig. Serve with your sweet smile.