Chinta Chiguru Murgh

Chicken with Tamarind Leaves

SERVES 4

Chinta chiguru murgh is a very popular dish in the Guntur district of Andhra Pradesh. Guntur is known for its chillies and so this dish is a little on the spicier side. The spiciness is balanced by the tender young tamarind leaves, which have a subtle flavour—not overly bitter or sour. They provide a delicious tangy, sour flavour to the dish and are also considered healthy and nutritious.

Tender young tamarind leaves are generally available in spring, but you can also buy them dried from some speciality stores online. They need to be soaked in water overnight and then drained before use.

INGREDIENTS

500 g chicken, boneless

1 tsp mustard seeds

½ tsp cumin seeds

1 bay leaf

3 cloves

3 black peppercorns

2 pods green cardamom

1" stick cinnamon

1 tbsp oil

1 (large) onion, finely chopped

A pinch of turmeric powder

1 tsp ginger–garlic paste

1 tbsp dried coconut powder

1 tsp salt or to taste

1 tsp coriander powder

2 tsp red chilli powder

1 tsp cumin powder

200 g fresh, tender young tamarind leaves, washed

METHOD

Wash chicken and cut into 1" to 1½" cubes. In a small mixing bowl, combine all the whole spices. Put oil in a pan over medium heat. When hot, add whole spices. When the spices crackle, add onion and sauté till translucent. Mix in turmeric powder and ginger–garlic paste and cook for a few minutes till fragrant. Add coconut powder, chicken, salt and 2 cups of water. Cook for 5 minutes and add the remaining spice powders. Cover and cook till chicken is tender. Mix in tamarind leaves and simmer till leaves are soft and gravy is almost dry. Serve hot.