Imli Wala Murgh Pankh (tangy Tamarind Chicken Wings)

Imli Wala Murgh Pankh, or Tangy Tamarind Chicken Wings, is a popular dish in Bangladeshi cuisine that combines the tangy flavor of tamarind with the succulent taste of chicken wings. This recipe is perfect for a flavorful appetizer or a main course dish.

Imli Wala Murgh Pankh (tangy Tamarind Chicken Wings)

Ingredients

  • 1 kg chicken wings
  • 1 cup tamarind pulp
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 green chilies, slit
  • 1 teaspoon garam masala
  • Fresh coriander leaves for garnish

Instructions

  1. In a bowl, marinate the chicken wings with tamarind pulp, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for 30 minutes.
  2. Heat oil in a pan and sauté the chopped onion until golden brown.
  3. Add the marinated chicken wings and cook on medium heat until the chicken is tender and the tamarind sauce thickens.
  4. Sprinkle garam masala and garnish with fresh coriander leaves.
  5. Serve hot and enjoy the tangy tamarind chicken wings!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
15g
Fat
12g

Supplies

Large mixing bowl Frying pan Spatula

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve the Imli Wala Murgh Pankh with steamed rice or naan bread.

Tips & tricks

Tips: Adjust the amount of tamarind pulp and red chili powder according to your taste preferences for the perfect balance of tangy and spicy flavors.

Cost

$15