Indian BBQ Tamarind Jaggery Chicken
Tangy glaze + grill
- Time
- 45 min
- Serves
- 4
- Calories
- 365 kcal
- Protein
- 38 g
About this recipe
Tamarind jaggery chicken is the Indian answer to a sweet-sour barbecue glaze. Tamarind gives a deep sourness, jaggery rounds it with molasses-like sweetness, and cumin-chilli spices keep it from tasting like a generic sticky sauce. It is bold, glossy and very good with plain rice. The glaze should be used in two stages. A little goes into the marinade so the chicken absorbs the flavour, and a reserved spoonful is brushed on at the end for shine. Do not add all the jaggery mixture at the beginning, because sugar burns quickly on a hot grill. Short strips cook fast and let the glaze caramelise without overcooking the meat. Serve with rice, roti, onion and lime. The dish is high-protein and no-deep-fry, with a flavour profile that works for both weeknight grill pans and outdoor BBQ spreads. Leftovers are excellent tucked into rolls with cucumber.
Ingredients
Method
- 1 Warm tamarind pulp and jaggery briefly until the jaggery dissolves, then cool.
- 2 Mix with ginger-garlic, chilli, cumin, coriander, pepper, oil, salt and lime.
- 3 Coat chicken with most of the glaze, reserving 2 tbsp for finishing.
- 4 Marinate 20-30 minutes while the grill heats.
- 5 Grill chicken strips for 4-5 minutes per side, brushing reserved glaze on at the end.
- 6 Scatter coriander and serve with rice, roti or a crunchy salad.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
