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.
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
- 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.
- Heat oil in a pan and sauté the chopped onion until golden brown.
- Add the marinated chicken wings and cook on medium heat until the chicken is tender and the tamarind sauce thickens.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- 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