“Temperado” means “tempered.” Typically, this recipe uses whole chicken pieces, but I’ve experimented with minced chicken for a unique twist. I’ve also simplified the cooking process to make it more hands-on. The combination of freshly ground spices, garlic flakes, and tamarind paste creates a heavenly aroma. It’s a quick meal option that pairs well with roti, paratha, naan, rice, or even pão. The possibilities are endless! You can also mix Chicken Temperado with spaghetti for a delicious meal in no time. Give this recipe a try, and it may just become a staple in your meal plan.
Prep time – 15 mins
Cook time – 60 mins
Total time – 75 mins
Ingredients :
Minced Chicken – 450 gms
Onions – 2
Garlic flakes – 6
Whole Black Peppercorns – 1 teaspoon
Cumin seeds – ½ teaspoon
Garlic paste – 1 tbsp
Cinnamon stick – 1
Cloves – 4 to 5
Turmeric powder – 1 teaspoon
Tamarind paste – 4 tbsp
Green chillies – 4 to 5 ( chopped )
Cooking Vinegar – 2 small spoons
Sugar – 2 tbsp
Salt – 1 teaspoon for marinade. Rest – to taste
Oil – 20 ml
Method :
1 ) Clean the chicken. Add Salt. Mix thoroughly and set aside for 10 mins.
2 ) Slice onions and set aside.
3 ) Using a pestle, grind the cumin seeds, cinnamon, cloves, peppercorns and garlic to coarse.
4 ) Heat oil and fry the onions till golden brown and a bit crisp.
5 ) Add Chicken, cover with lid, and let it cook for 10 mins.
6 ) Add the tamarind paste and ginger paste and cook further for 10 mins.
7 ) Now add the ground spices, turmeric powder, green chillies and cook further for 15 mins
8 ) Add Vinegar, sugar, salt and water if necessary and let it cook on slow flame for 15 mins
more.
9 ) Check whether the chicken is cooked. Remove from flame and serve hot.
