Imli Wala Murgh (tangy Tamarind Chicken)
Imli Wala Murgh, also known as Tangy Tamarind Chicken, is a popular Bangladeshi dish that is bursting with flavors. The tangy and savory taste of tamarind combined with tender chicken makes this dish a favorite among many.
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 3-4 green chilies, slit
- 1/2 cup tamarind pulp
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and sauté the chopped onions until golden brown.
- Add the ginger and garlic paste, and cook for a few minutes.
- Add the chicken pieces, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook until the chicken is browned.
- Pour in the tamarind pulp and mix well. Add the slit green chilies and cook for another 10-15 minutes until the chicken is tender and the flavors are well combined.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Pan Spatula Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice or naan.
Tips & tricks
Tips: Adjust the amount of tamarind pulp and green chilies according to your taste preferences for the perfect balance of tangy and spicy flavors.
Cost
$15