Ingredients
6
6 servings
- •6 red chile peppers
- •1 tablespoon cumin seeds
- •1 teaspoon coriander seeds
- •1 (1 inch) piece cinnamon stick
- •1 (1 inch) piece fresh ginger, peeled
- •5 cloves garlic, minced
- •4 peppercorns
- •4 whole cloves
- •2 tablespoons oil
- •1 large onion, finely chopped
- •1 (2 to 3 pound) whole chicken, cut into 6 pieces
- •water as needed
- •2 tablespoons tamarind juice, or more to taste
- •salt to taste
- •2 teaspoons fresh cilantro leaves, or to taste
Instructions
- Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
- Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
- Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.
Nutritional Facts
Per 6 servings
- Calories: 490
- Carbohydrate: 10g
- Fat: 34g
- Fiber: 2g
- Protein: 37g
- Sugar: 4g
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