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A beloved Parsi-Gujarati chicken curry that perfectly balances sweet, sour, and spicy notes. Tender chicken and potatoes are simmered in a tangy tamarind and jaggery-infused gravy, creating a truly unique and comforting dish.
For 4 servings
Marinate the chicken in a bowl with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Set aside for 15-20 minutes.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices.
Add the chopped onions and sauté until they turn soft and golden brown, which should take about 8-10 minutes.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
Stir in the tomato puree and all the powdered spices: remaining turmeric, red chili powder, coriander powder, and cumin powder, along with the remaining salt. Cook this masala on medium-low heat for 6-8 minutes, until it thickens and oil begins to separate at the edges.
Add the marinated chicken pieces to the pan. Sauté on medium-high heat for 5-7 minutes, turning the pieces to sear them on all sides.
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A beloved Parsi-Gujarati chicken curry that perfectly balances sweet, sour, and spicy notes. Tender chicken and potatoes are simmered in a tangy tamarind and jaggery-infused gravy, creating a truly unique and comforting dish.
This gujarati recipe takes 60 minutes to prepare and yields 4 servings. At 416.36 calories per serving with 32.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the cubed potatoes and 2 cups of hot water. Stir well, bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
Once the chicken and potatoes are cooked, stir in the tamarind pulp and grated jaggery. Mix well and let the curry simmer for another 5 minutes, allowing the flavors to meld together.
Finally, sprinkle the garam masala over the curry and give it a final stir. Garnish with chopped coriander leaves. Serve hot with rotis or steamed rice.
Replace the chicken with 250g of paneer cubes or 2 cups of boiled chickpeas. Add the paneer or chickpeas in the last 10 minutes of cooking.
Use a pressure cooker to make this dish faster. After searing the chicken, add potatoes and water, and pressure cook for 2-3 whistles. Release pressure, then add tamarind and jaggery.
Use boneless, skinless chicken breast instead of bone-in chicken and reduce the amount of oil to 1.5 tbsp.
Omit the potatoes and replace the jaggery with a sugar substitute suitable for cooking.