Indian BBQ Tamarind Jaggery Chicken

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.