Chicken with spices Garam masala in maple-tamarind glaze – A detailed recipe for cooking. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 broiler chicken (rinse and dry well)
- Salt
- 6 tbsp. l spice mixes Garam Masala
- Maple Tamarind Glaze (see recipe below)
Maple Tamarind Glaze:
- 2 tbsp. l canola oil
- 2 finely chopped shallots
- 1 tbsp. l chopped or grated fresh ginger
- 1/4 tsp chili pepper flakes
- 1/2 tbsp. homemade chicken stock
- 1 tsp black pepper peas
- 1 tbsp. natural maple syrup
- 1 tbsp. l tamarind pasta
- Salt and ground black pepper
Recipes with similar ingredients: shallots, ginger root, maple syrup, black pepper, garam masala, red pepper cereal, chicken, tamarind
Recipe preparation:
- Preheat the oven to 220 ° C. Salt the chicken inside and out. Wrap the wings back and completely rub it with a mixture of spices Garam masala. Lay on a slightly oiled grate, placing it on a baking sheet, and bake for 15 minutes. Lubricate with a small amount glaze and reduce heat to 190 ° C. Keep baking until readiness, another 10-15 minutes, while the cooking thermometer, inserted into the thickest part of the leg, will not show 71 ° C.
- Remove the pan from the oven, grease with the remaining icing and let stand for 5 minutes before serving. Or you can fry the chicken in frying pan over medium heat, then set pan in the oven to finish cooking. Maple-Tamarind Glaze: In a medium-sized saucepan on medium heat oil. Put shallots, ginger and cook until soft. Add flakes of red chili and cook for 30 seconds. Add chicken stock, black peppercorns and half boil. Add maple syrup and tamarind paste and cook for 15 minutes, stirring occasionally until the sauce is slightly thickens. Remove the pan from the heat and cool before use. to room temperature.
