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Tamarind and Pepper Marinade
Chicken Breast cooked in Tamarind and Pepper Marinade with Curry leaves
Course Sauces and marinades
Cuisine Indian
Prep Time 3 minutes minutes
Cook Time 7 minutes minutes
Total Time 10 minutes minutes
Servings 1
Author Chhavi
- 1 teaspoon tamarind pulp
- 1 teaspoon Jaggery
- 1 teaspoon fresh cracked pepper
- 4-5 curry leaves
- 1 teaspoon Oil
- Salt to Taste
To Cook the Chicken
Defrost the Chicken breast(Completely!)
Heat a flat pan on Med- High Flame.
When hot(30 seconds), place the chicken on the pan.DO NOT MOVE IT.Cook on this side on medium high flame for 2 minutes.
Flip.Cook this side for 2 minutes on medium High.
Lower the flame - Cover the pan with a lid.Cook undisturbed for another 2 minutes.
A well cooked chicken will be white in the middle but still moist.