Roasted tamarind chicken with honey and red chilli (Ambli anna mudh wari murghi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 94) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kachumbar; Chapattis (Rotli); Mint and yoghurt chutney (Fodina anna dahi nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Meags on June 13, 2024

    I made this with cauliflower instead of chicken. I cut up large florets. It was delicious!! I didn't have time to make the chapatis, so I just used street taco flor tortillas. I served with the mint and yogurt chutney from the book. I think next time I would double the marinade and use the extra for added sauce with the "tacos."

  • bernalgirl on November 05, 2021

    This is easy and delicious although once the skin is off it’s rather bland. Next time I will double the marinade ingredients and marinate it for at least an hour. I would also increase the temperature at the end to crisp the skin more. Inspired by another reviewer, I added diced sweet potato and they were fantastic with the chicken and a simple raita.

  • KarinaFrancis on August 25, 2020

    Easy and delicious, a total keeper. I was a bit timid with the chilli and will use more next time. I cut up some potatoes, tossed them with a spoon of the tamarind mix and gave them a 15minute head start. Perfect tray bake dinner.

  • kari500 on August 24, 2020

    Doubled but kept the honey at 3 tablespoons. Lulu deemed it too sweet. I get what she means, but I enjoyed it, as did C.

  • FJT on April 12, 2017

    Easy to make and very tasty. It disappeared very quickly! I served it, as recommended, with the mint and yoghurt chutney recipe from the same book.

  • clcorbi on March 29, 2017

    Wow, we REALLY loved this recipe. The sweet/sour/spicy flavor is reminiscent of a really delicious barbecue sauce. We used boneless skinless chicken thighs, and followed the recipe as directed, except we put the thighs under the broiler for the last few minutes so that they'd get more caramelized. To serve, we shredded the thighs, spooned the extra pan juices over them, and served them in tacos with some spiced cabbage (also from this book) on top. It's a little tacky to make Indian tacos, but seriously, the result was to die for. I would not hesitate to do that again. This recipe will be repeated.

  • Zosia on October 23, 2016

    Family loved this! And I loved that it was so easy yet so flavourful. The chili powder here is a blend that has a Tex-Mex flavour and no heat so I used hot Hungarian paprika. Delicious!

  • TrishaCP on June 13, 2016

    This is delicious and so simple to pull together. I ended up using chipotle as the chile powder, which with the honey and tamarind gave it a much more Mexican than Indian-flavor profile. I think that shows just how versatile this recipe can be. I had joints with thigh and leg combined, so had to add about another 20 minutes of cook time for the chicken to cook through.

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