Mastering the Art of Indian Comfort Food
Spoiler alert: it’s easier than it looks—and totally worth it. A little prep, a little patience, and you’ll be serving up an Indian-inspired feast that tastes like it came straight out of a restaurant.
While I don’t cook a ton of Indian-inspired dishes, this one instantly won me over. Tamarind has long been a familiar ingredient in Vietnamese cooking, so using it in this dish felt like a flavorful bridge between cultures. The balance of sweet honey, rich roasted chicken, and punchy spices makes this dish bold but approachable.
And let’s talk about those condiments. I paired this with a simple bowl of fluffy basmati rice and served everything with a bright kachumbar and a creamy mint yogurt chutney. This is proof that even the most vibrant meals don’t have to be complicated.
If you plan ahead and make the chutney and salad the day before, this comes together fast. It’s the kind of meal that feels thoughtful but doesn’t demand your entire evening.
Why this Recipe Works
• Tamarind and honey make the perfect sweet-tart glaze that caramelizes beautifully in the oven.
• Chicken thighs are forgiving and juicy, holding up well to roasting without drying out.
• Kachumbar and mint chutney add acidity and creaminess that round out the dish perfectly.
• Basmati rice is a quick, satisfying base to soak up all the flavor without added effort.
Tips for Making Roasted Tamarind Chicken with Honey and Red Chili
• Use bone-in, skin-on chicken thighs for the best flavor and crispiness.
• Let the chicken marinate for at least 30 minutes if you have the time—overnight is even better.
• Prep your condiments ahead so the flavors have time to meld, and your dinner is stress-free.
• For a shortcut, store-bought mint chutney works in a pinch, but homemade takes it over the top.
🌱 A Bite of Sustainability
Tamarind is a pantry-friendly ingredient that lasts a long time, making it a smart staple to keep around. Plus, pairing it with affordable, versatile chicken thighs and seasonal produce like tomatoes and herbs makes this a sustainable meal that’s kind to your wallet—and the planet.
How To Make Roasted Tamarind Chicken with Honey and Red Chili
Make the Tamarind Chicken
• Preheat oven to 350°F. Line a baking tray with foil.
• In a large bowl, mix chili powder, salt, pepper, tamarind paste, garlic, and honey.
• Toss the chicken thighs in the marinade to coat evenly.
• Place chicken on the tray and roast for 20–25 minutes, until the skin is golden and crispy.
Make the Kachumbar
• Dice tomatoes into tiny cubes and finely chop the shallots.
• Toss with lemon juice, oil, salt, and chili flakes.
• Chill in the fridge for at least 1 hour. Add chopped cilantro just before serving.
Make the Mint Yogurt Chutney
• Blend the yogurt, mint, green chili, sugar, lemon juice, and a pinch of salt until smooth.
• Adjust seasoning if needed.
Serve
Plate chicken with warm basmati rice, a spoonful of kachumbar, and a dollop of chutney on the side.
Recipe adapted from Made In India.
A Sticky Situation You’ll Want To Repeat
Sticky, tangy chicken. Warm chapatis. Bright, crunchy kachumbar. Cool mint yogurt chutney. This is one of those meals that hits every flavor and texture at once—and makes you wonder why you don’t cook like this every day. Bonus points: it’ll make you look like a total kitchen boss without breaking a sweat (if you plan ahead).
Roasted Tamarind Chicken With Honey and Red Chili
Description
Roasted Tamarind Chicken with Honey and Red Chili is juicy, tangy, and packed with bold flavor. Serve with chapatis, kachumbar salad, and mint chutney!
Ingredients
Kachumbar
Mint and Yogurt Chutney
How To Make Roasted Tamarind Chicken with Honey and Red Chili
-
Make the Tamarind Chicken
- Preheat oven to 350°F. Line an oven tray big enough to accommodate the chicken thighs comfortably with foil.
- In a large mixing bowl, mix together the chili powder, salt, black pepper, tamarind paste, garlic, and honey. Add the chicken to the bowl and use your hands to mix everything together well.
- Transfer the chicken to the roasting tray and roast for 20 to 25 minutes in the hot oven until the chicken skin is a crispy golden brown.
-
Make the Kachumbar
Wash the tomatoes and chop them into tiny cubes--1/8 inch squares if you can. Finely chop the shallots, then add them to the tomatoes along with the lemon juice, oil, salt, and chili flakes, and mix. Taste, and adjust the salt and lemon to your liking. Then cover and pop in the fridge for at least an hour.
After an hour, or just before serving, add the finely chopped cilantro and stir to mix.
-
Make the Mint and Yogurt Chutney
Put the ingredients in a blender and puree to mix. Taste and adjust the seasoning and consistency, adding salt, sugar, and water as needed.
Equipment
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Nutritional Value
Nutritional Value
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Trans Fat 0.169g
- Cholesterol 80mg27%
- Sodium 790mg33%
- Potassium 560mg16%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 28g57%
- Vitamin A 650 IU
- Vitamin C 55.9 mg
- Calcium 75 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Kachumbar will keep in the fridge for 2 days.
Mint and Yogurt Chutney can be stored in the fridge in a clean plastic container, where will keep for 1 to 2 days.
If you are out of fresh mint, you can substitute mint jelly, 1 tablespoon, but omit the sugar.
