Tata Sampann Recipes: Chicken Mangowala
- , by admin
- 3 min reading time
It’s mango season and that means mango-based sweets, desserts and beverages. But have you ever tried a mango chicken curry? Sanjeev Kapoor Khazana has put together this lip smacking Chicken Mangowala recipe that’s tangy, sweet and spicy all at the same time. Give it a go!
You’ve certainly tried mango flavoured desserts and snacks, but have you ever tried a mango chicken curry? Yes, it's time to switch things up and tantalize your taste buds with something new and exciting - a mango chicken curry! And not just any mango chicken curry, but the lip-smacking Chicken Mangowala recipe from the renowned chef Sanjeev Kapoor.
But wait, here's the secret ingredient that will take this dish to the next level - Tata Nutrikorner's Tata Sampann Kitchen King Masala. This magical blend of aromatic ingredients like ginger, haldi, mustard, fenugreek, and cloves is what makes the Chicken Mangowala dish burst with a perfect balance of flavors. And the best part? These spices are sourced and packaged with the utmost care to ensure the natural oils remain intact, giving your meals an explosion of flavors in every bite.
So why settle for ordinary when you can elevate your cooking game with Tata Nutrikorner's range of nutritious spices? Give Chicken Mangowala a try and experience the perfect blend of tangy, sweet, and spicy flavors that will leave you wanting more. Trust us, your taste buds will thank you!
Check out this video to see how chicken mangowala is made.
- 750 g curry cut chicken
- Crushed black peppercorns
- 2 tsp crushed ginger
- 2 tbsp crushed garlic
- Salt to taste
- Red chilli powder
- 1 tsp Tata Sampann Kitchen King Masala
- 1 medium raw mango
- 1 tbsp dark soy sauce
- 1 ½ tbsp vinegar
- 3 tbsp oil
- 1 large onion
- ½ cup yogurt
- 2 medium-sized Alphonso mangoes
- In a large bowl, put together the chicken pieces, a generous amount of crushed peppercorns, crushed ginger, crushed garlic, chopped green chillies, salt to taste, ¾ tsp red chilli powder and Tata Sampann Kitchen King Powder.
- Next, julienne cut the raw mango or ‘Kairi’ and add it to the bowl.
- Now add the dark soy sauce and vinegar, and mix the ingredients together well. Allow the chicken to marinate for 10 to 15 minutes. The vinegar will help to soften the chicken meat.
- Once the chicken is marinated, add oil to a pan and throw in some sliced onions along with a pinch of salt. Sauté the onions till they turn golden brown in color.
- Add in the chicken, turn up the flame and cook for about 5 minutes until the chicken begins to brown.
- Mix in ½ tsp red chilli powder and bring the heat down to a low flame. Now stir in the yogurt.
- Peel and chop the ripe Alphonso mangoes into cubes and add these to the curry along with some more raw mango juliennes. Give the curry a mix, cover it, and allow it to cook for about 15 minutes until the chicken is nicely cooked.
- Garnish with some ripe mango cubes and raw mango juliennes.
- Serve hot with a side of laccha paratha or naan.
- Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas [NCBI]