Aamli Chutney Chicken, is a delicious and simple to whip up. Tangy, Sweet and Spicy flavour notes, are what make this dish so special.
With BACK TO SCHOOL and a whole new term upon many South Africans, with school going kids, OK…OK perfect for you MUM’s and Teachers too, this Aamli(tamarind)Chutney Chicken is a must have in your recipe collection. I love whipping this up when I’m in a “What to Cook” dilemma or just want a quick and easy dish to put on the table.
Like it is mentioned in the Notes section on the recipe, you will find this dish to be very versatile. The fact that you can easily swap out the tamarind chutney, with any other chutney or sweet/sour relish or sauce, makes this perfect to try next. Personally, I love using the Quality Pickles Brand of chutney’s for this recipe. This can be found in most Muslim Butcheries or Spice Stores in South Africa. NB** THIS IS NOT A SPONSORED POST, But my personal preference.
HOWEVER, if you are not able to find this particular brand, make use of any other chutney style sauce/relish. Remember each chutney will impart a different overall taste. You may opt to marinate the chicken longer or use immediately.
Give this recipe a try next, and I look forward to seeing and hearing your feedbacks in comments below OR via any of my social media platforms.
Stay Inspired with Foodeva Marsay.
HAPPY ‘AAMLI CHUTNEY CHICKEN’ Making lovelies
Aamli(Tamarind) Chutney Chicken
Author: Foodeva Marsay (@foodeva_marsay)
4-5 Chicken Fillets (butterflied) or 1 whole chicken cut into quarters or pieces
1 Tablespoon Red Chilli and Garlic Paste (or red ginger garlic paste)
1/2 teaspoon Turmeric Powder
1-2 teaspoon Chilli Powder
1 teaspoon Coriander and Cumin Powder (Dhana Jeera)
1 teaspoon Salt
2 Tablespoon Lemon Juice
2 Tablespoon Mayonnaise
3-4 Tablespoon Tamarind Chutney (Aamli Chutney) – Any brand or homemade
1 teaspoon Whole Mustard seeds
2-3 sprigs Fresh Curry Leaves
2 Tablespoon Olive Oil/Vegetable Oil/Coconut Oil
2 Tablespoon Ghee/Butter
~ Marinate the chicken with red chilli/garlic paste, spices, mayonnaise and Tamarind Chutney.
~ Can be used immediately or let marinate longer.
~ Heat the oil and ghee in a flat pot/pan on a medium high heat.
~ Add in the mustard seeds, and when it starts to splatter, add in the curry leaves, and follow with adding the chicken.
~ Let the chicken brown on one side, then turn over to brown and seal the other side.
~ Follow with adding 1/2 cup water, lower heat and let simmer and cook until done. Do not let it dry out.
~ Serve with your favourite Starch/Vegetable/Puri/Roti/Flatbread.
Featured here, served with Aamli Chicken…
> Lightly Spiced Butternut : https://marriamsayed.com/2015/07/27/lightly-spiced-butternut-salad/
NOTES BY FOODEVA MARSAY
~ This dish is made with a store bought Tamarind (Aamli Chutney), any brand is perfect or your homemade version.
~ The versatility of this dish, Any other variety of chutney may also be used. I have successfully used a dhania chutney, mebos chutney, chilli dhania chutney. All have their own unique flavour, which then changes the overall flavour of the dish. Even though you may opt to swap a different chutney, keep all other ingredients as mentioned.
~ You may opt to use double thick yoghurt as an alternative to Mayonnaise.
~ Adjust the chilli powder amounts according to your preference.
~ Try this recipe with Steak or Fish as well.
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