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Made and reviewed for ZWT 7. Great, except that the recipe wasn't quite Chicken Tikka as I know it, and the seasonings were too meagre. No matter -- in Africa recipes tend to get simplified. Okay, I probably tripled the curry powder and tomato puree ... added ground cumin, a bit of turmeric. Also, I did not have tamarind juice, so subbed with Greek yohurt. This seemed to work well. My photos show rather "rudely" large whole chicken legs, but this was on "special" at the local shop, and I had to use it. The end result was great. I first grilled (oven) the chicken legs, then added the rest of the sauce and let it all heat through. Lovely taste! Thanks!!

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Zurie May 26, 2011

Wonderful chicken! I cut the chicken in half and grilled it on the barbie. DH loved the rub on the chicken but thought the sauce was ok. I loved the sauce and thought the chicken was ok. Anyway it was enjoyed. I did use the tamarind juice. But think the white wine would be just as good. I followed Alskann's suggestion of reducing the sauce. I used a nice cayanne pepper about 1 tsp and about the same amount of sugar. It had a nice kick to it. Thanks for posting. :)

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teresas July 18, 2009

We liked this... used the white wine option instead of the tamarind juice and the only mistake we made was that a lot of water and fat came out of the chicken while it was cooking and it was all swimming a bit, and trying to be a little health conscious I poured off about two cups of sauce in order to let it cool, skim off the fat and then add the rest back into the sauce to finish off... DH however, meaning to be helpful accidently added the cooling sauce mix to the organic recycle bin.. so we ended up with far less sauce than I intended, but never mind, the chicken still tasted very good. We made ours rather spicy and would recommend that too if you love a little heat. Please see my rating system: 4 lovely stars for a very tasty recipe indeed. Thanks!

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kiwidutch February 26, 2009

Wow!. What can I say when it has already been said. This was terrific. I'm new to NM and have seen the tamarind soft drinks and the juice, but didn't know how it was used. Now I know! To juice I added chipotle chili powder 2 tsps & 2 tsps sugar, just a pinch of salt. Thnx for posting, Lynn. Made for ZWT4.

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Darkhunter June 25, 2008

This was fantastic. The chicken done in the oven was moist and tender. I had tanarind (who would think) I received it in a spice swap and had no idea what I would do with it. Well now I know, the juice was good and yep we dipped bread in it. I put 1 ladle of broth over the chicken about 10 minutes before I was ready to serve. Thank you for a wonderful dish. Made for ZWT4 the chic chefs.

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bigbadbrenda June 23, 2008

Have you ever tasted a sauce so flavorful that you just wanted to drink it? That would be this one! I may not have made it as intended because the directions are vague, but the end result is a keeper. I grilled the chicken on the BBQ, and it turned out nice and crispy on the outside, tender and juicy inside. It had good flavor by itself but the sauce kicks it up to the next level. For the sauce I used white wine as I have no idea where to find tamarind juice in Alaska. I added about 1/2 cup sugar, salt and chili flakes. I then tossed in the leftover marinade and cooked this all until it was reduced by about half. Absolutely awesome. I would suggest serving this with some kind of bread to sop up the leftover sauce. This will be making many repeat appearances at our table. Thank you for posting this!

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Alskann June 23, 2008
Chicken Tikka