Tamarind-Glazed Grilled Chicken with Curry Leaf Sauce
Juicy grilled chicken thighs glazed with a tangy tamarind marinade, served with a vibrant curry leaf and green chili sauce. This indian-inspired chicken ready in about 30 minutes pairs (about 1.5 lbs) chicken thighs, bone-in, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, bone-in
- 3 tbsp tamarind paste
- 2 tbsp honey
- 4 cloves garlic cloves, minced
- 1 tbsp ginger paste
- 15 leaves curry leaves
- 1, chopped green chili
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
- 1 tbsp lime juice
Instructions
- Step 1: In a bowl, combine 3 tbsp tamarind paste, 2 tbsp honey, 4 minced garlic cloves, 1 tbsp ginger paste, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
- Step 2: Coat 4 chicken thighs thoroughly with the tamarind marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
- Step 3: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade, reserving the excess.
- Step 4: Grill chicken thighs for 6-7 minutes per side until cooked through and slightly charred.
- Step 5: While chicken cooks, heat 2 tbsp oil in a small pan over medium heat. Add 15 curry leaves and 1 chopped green chili, sautéing for 1 minute until fragrant.
- Step 6: Remove from heat, stir in 1 tsp cumin powder and 1 tbsp lime juice to form a fresh sauce.
- Step 7: Serve grilled chicken with the curry leaf sauce drizzled over the top or on the side.
Frequently asked questions
How long does Tamarind-Glazed Grilled Chicken with Curry Leaf Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind-Glazed Grilled Chicken with Curry Leaf Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Glazed Grilled Chicken with Curry Leaf Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind-Glazed Grilled Chicken with Curry Leaf Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind-Glazed Grilled Chicken with Curry Leaf Sauce?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
