Ingredients
6
6 servings
- •1 (2 to 3 pound) whole chicken
- •salt to taste
- •6 fresh green chile peppers, chopped
- •1 bunch fresh cilantro, chopped
- •15 cloves garlic, roughly chopped
- •1 (1 inch) piece fresh ginger, chopped
- •1 tablespoon tamarind paste
- •1 tablespoon poppy seeds
- •1 tablespoon cumin seeds
- •1 (1 inch) piece cinnamon stick, broken into pieces
- •8 whole cloves
- •6 peppercorns
- •½ teaspoon ground turmeric
- •2 cups vegetable oil for frying, or as needed
- •1 medium lime, juiced
Instructions
- Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
- Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
- Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
- Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Drizzle with lime juice before serving.
Nutritional Facts
Per 6 servings
- Calories: 372
- Carbohydrate: 12g
- Fat: 23g
- Fiber: 2g
- Protein: 31g
- Sugar: 3g
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