Chicken with Roasted Raw Mango

• Marinate chicken for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 6-8 pieces chicken
• 2 medium-sized raw green mangoes
• 1 whole bulb garlic
• 3-4 green chilies
• A few slices raw garlic
• Several slices boiled potatoes
• Some sliced raw onions
• Approximately 1 teaspoon turmeric powder
• 1-2 teaspoons red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1-2 tablespoons Kashundi
• 2-3 tablespoons mustard oil (for paste)
• Approximately 1 tablespoon honey
• Salt to taste
• 2 dried red chilies
• 1-2 green cardamoms
• 2-3 tablespoons mustard oil (for tempering)
• Finely chopped fresh cilantro
• Water
• Bay leaf

1. 1Char raw green mangoes, a whole garlic bulb, and green chilies on a charcoal grill, turning frequently until their skins are blackened and blistered.
2. 2Once charred, peel the mangoes, garlic, and chilies, then combine their pulp with slices of raw garlic, boiled potatoes, raw onions, Kashundi, turmeric powder, red chili powder, cumin powder, coriander powder, mustard oil, honey, and salt in a bowl.
3. 3Thoroughly mash and blend this mixture into a thick, reddish-orange paste.
4. 4Generously coat raw chicken pieces with the prepared mango-spice paste and set aside to marinate.
5. 5Separately, bring a small pot of water to a boil with whole spices like cardamom and bay leaf, then strain the spiced water and discard the solids.
6. 6In a Kadai, heat a good amount of mustard oil, temper with whole dried red chilies, then add finely chopped onions and sauté until softened.
7. 7Add the marinated chicken pieces to the Kadai, stir, cover with a lid, and cook in their own juices for about 5 minutes.
8. 8Pour the strained spice water into the Kadai with the chicken, stir, cover again, and simmer for an additional 15 minutes.
9. 9Finish the cooked curry with a sprinkle of fresh, finely chopped cilantro.

These instructions are our analysis of the original video. Watch on YouTube →