Garam Masala Chicken with Maple-Tamarind Glaze
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Garam Masala Chicken with Maple-Tamarind Glaze - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 broiler chickens (washed and dried well)
- Salt
- 6 tbsp spice mix Garam masala
- Maple Tamarind Glaze (see recipe below)
Maple Tamarind Glaze:
- 2 tbsp. l. canola oil
- 2 finely chopped shallots
- 1 tbsp. chopped or grated fresh ginger
- 1/4 tsp red chili flakes
- 1/2 cup homemade chicken broth
- 1 teaspoon black peppercorns
- 1 tbsp. natural maple syrup
- 1 tbsp. l. tamarind paste
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Season the chicken inside and out with salt. Fold the wings back and rub the chicken thoroughly with garam masala. Place on a lightly oiled rack over a baking sheet and roast for 15 minutes. Brush with a little glaze and reduce heat to 375°F (190°C).
Continue baking until cooked through, about 10 to 15 minutes more, or until a candy thermometer inserted into the thickest part of the leg registers 160°F (71°C). - Remove the pan from the oven, brush with the remaining glaze, and let rest for 5 minutes before serving. Alternatively, you can sear the chicken in an ovenproof skillet over medium-high heat, then return the skillet to the oven to finish cooking.
Maple Tamarind Glaze: Heat oil in a medium saucepan over medium heat. Add the shallot and ginger and cook until softened. Add the red chili flakes and cook for 30 seconds. Add the chicken broth and black peppercorns and reduce by half.
Add maple syrup and tamarind paste and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and cool to room temperature before using.
Categories:
recipe / Dinner / Main courses / Bird / Sauces / Barbecue glazes and sauces / Indian cuisine / Bobby Flay
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