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East Indian Chicken Frithad

A simple and easy chicken curry that's very traditional and authentic to East Indian cooking. Pieces of chicken cooked with onions, tomatoes, and tamarind in traditional frithad masala. Today we make it with chicken but mutton or beef is very popular too.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword Chicken, East-Indian recipes, Frithad, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 353kcal
Cost $10

Equipment

  • Saute Pan
  • Wooden spoon
  • Cutting Board
  • Kitchen Knife

Ingredients

  • 1 kg Chicken 2 lbs cut into pieces
  • 5 large Onions sliced
  • 2 large Tomatoes diced
  • 50 grams Tamarind soaked in water
  • 2 large Potatoes Optional
  • 1 tsp Salt (to taste)
  • 3 tbsp Cooking oil or ghee

Masala - Grind to a paste

  • 8 Red chilles
  • 8 cloves garlic
  • 3 inch Ginger fresh
  • 1 tsp Cumin seed Jeera
  • 1 ½ tsp Coriander seed Dhania
  • ½ tsp turmeric
  • 6 Cloves
  • 4 Cardamoms
  • 6 Pepper corns
  • 1 ½ tbsp Sesame seeds Teel
  • 1 ½ tbsp Poppy seed khus khus
  • 1 cup Coconut roasted

Instructions

  • Soak tamarind in water - set aside
  • Heat oil or ghee, saute sliced onions till golden browns
  • Add the ground masala and chopped tomatoes - suate for 2 to 3 minutes
  • Add chicken pieces and saute for 2 minutes until not longer pink
  • Then add a cup of water and potatoes (if using)
  • Season with salt
  • Simmer on low till chicken is cooked
  • Add tamarind pulp/water - cook 2 minutes more
  • Check and adjust seasoning. Add water if more gravy is needed.
  • Serve hot with rice or chapati

Nutrition

Calories: 353kcal | Carbohydrates: 32g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 876mg | Fiber: 7g | Sugar: 10g | Vitamin A: 493IU | Vitamin C: 26mg | Calcium: 120mg | Iron: 5mg