About the Recipe
4 chicken thighs, skinned and trimmed
3 cloves garlic
1 tsp salt
1 tbsp vegetable oil
1 onion, finely diced
2 green chillies, finely chopped
2-4 tbsp tamarind water, or juice from 1 lemon
1 tsp red chilli powder
1 tsp mango powder (amchoor)
Handful of fresh coriander, chopped
Place chicken in a pan and cover with water, add the garlic cloves, salt and place on a gentle heat.
Cook for about 10 minutes and remove from the water and leave to cool. Retain the water as stock.
Heat the oil in a pan and add the onions, cook gently until browned.
Add the green chilli, salt to taste and pour in the tamarind water with a little of the stock water from the chicken.
Cook gently and let the sauce reduce. Add a little more stock and cook to thicken. After about 5 minutes add both the chilli and mango powders.
Once the chicken has cooled, shred it using two forks and add to the sauce.
Stir to coat and leave to cook for a few minutes.
Remove from the heat and sprinkle in the garam masala and a handful of fresh coriander.