About Tamarind Glazed Chicken Leg
Tamarind Glazed Chicken Legs are juicy, tender chicken pieces coated with a delicious homemade tamarind glaze. The combination of tangy tamarind, sweetness, aromatic spices, garlic, and chilli creates a rich and flavourful coating.
This recipe is ideal for family dinners, parties, barbecues, or special occasions. The tamarind glaze gives the chicken a beautiful glossy finish and a distinctive sweet-and-sour taste that pairs well with rice, salads, roasted vegetables, or bread.
Ingredients
For the Chicken
- 6 chicken legs
- 1 tablespoon cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon roasted curry powder
- 1 tablespoon fresh lime juice
For the Tamarind Glaze
- 3 tablespoons tamarind pulp
- 3 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chilli sauce
- 1 tablespoon cooking oil
- 3 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon chilli flakes
- ½ teaspoon roasted curry powder
- ¼ teaspoon ground black pepper
- 2–3 tablespoons water
Optional Garnish
- Chopped coriander leaves
- Sliced spring onions
- Toasted sesame seeds
- Fresh lime wedges
- Sliced red chilli
4. Step-by-Step Method to Cook Tamarind Glazed Chicken Legs
Step 1: Prepare the Chicken
Wash and pat the chicken legs dry with paper towels.
Make 2–3 shallow cuts on the thickest parts of each chicken leg. This helps the seasoning penetrate the meat and allows the chicken to cook more evenly.
Step 2: Season the Chicken
Place the chicken legs in a large bowl.
Add salt, black pepper, chilli powder, turmeric powder, roasted curry powder, lime juice, and cooking oil.
Mix thoroughly so that each chicken leg is evenly coated.
For better flavour, cover and marinate in the refrigerator for at least 30 minutes. For a stronger flavour, marinate for 2–4 hours.
Step 3: Prepare the Tamarind Glaze
Add the tamarind pulp, honey or brown sugar, soy sauce, tomato ketchup, chilli sauce, minced garlic, grated ginger, chilli flakes, roasted curry powder, black pepper, and water to a small saucepan.
Mix well.
Step 4: Cook the Glaze
Place the saucepan over low to medium heat.
Simmer the mixture for about 5–8 minutes, stirring occasionally, until it becomes slightly thick and glossy.
Taste the glaze and adjust the sweetness, sourness, or spiciness according to your preference.
Set aside a portion of the glaze for serving before it comes into contact with raw chicken.
Step 5: Cook the Chicken
Heat a large oven-safe frying pan or skillet over medium heat and add a little oil.
Place the marinated chicken legs in the pan and brown them on all sides.
Transfer the pan to a preheated oven at 200°C (400°F) and cook for approximately 30–40 minutes, depending on the size of the chicken legs.
Turn the chicken once or twice during cooking.
Step 6: Apply the Tamarind Glaze
When the chicken is almost cooked, brush generously with the tamarind glaze.
Return the chicken to the oven and cook for another 5–10 minutes.
Brush with another layer of glaze during the final few minutes to create a rich, glossy coating.
The chicken should be thoroughly cooked, with clear juices and an internal temperature of 74°C (165°F) at the thickest part.
Step 7: Rest the Chicken
Remove the chicken from the oven and allow it to rest for about 5 minutes.
This helps the juices redistribute and keeps the chicken moist.
Step 8: Garnish and Serve
Transfer the glazed chicken legs to a serving plate.
Garnish with chopped coriander, spring onions, sesame seeds, or sliced fresh chilli.
Serve with lime wedges and your favourite side dishes.
Additional Details
Tips for the Best Tamarind Glazed Chicken
- Pat the chicken dry before seasoning to help it brown properly.
- Marinating the chicken for several hours gives it more flavour.
- Keep the glaze slightly thick so it sticks well to the chicken.
- Apply the glaze towards the end of cooking to prevent the sugars from burning.
- Reserve some clean glaze separately for serving.
- Always ensure the chicken reaches an internal temperature of 74°C (165°F).
- Allow the cooked chicken to rest for a few minutes before serving.
Sri Lankan-Style Variation
For a stronger Sri Lankan flavour, add:
- ½ teaspoon extra roasted curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- A small amount of cinnamon
- Finely chopped green chilli
- A little kithul treacle instead of some of the honey or brown sugar
Kithul treacle gives the glaze a distinctive Sri Lankan sweetness and pairs particularly well with tamarind.
Cooking Methods
The chicken can also be prepared using different cooking methods:
Air Fryer: Cook at approximately 190°C (375°F) until nearly done, then brush generously with glaze and cook for a few more minutes until caramelized.
Grill: Grill the chicken over medium heat, turning regularly. Brush with the tamarind glaze during the final stage of cooking.
Stovetop: Brown the chicken in a covered skillet and cook over medium-low heat until thoroughly cooked. Apply the glaze during the final few minutes.
Serving Suggestions
Tamarind Glazed Chicken Legs can be served with:
- Steamed white rice
- Sri Lankan yellow rice
- Fried rice
- Coconut rice
- Fresh vegetable salad
- Napa cabbage salad
- Roasted vegetables
- Potato wedges
- Coleslaw
- Fresh lime and onion salad
Storage
Allow leftover chicken to cool before placing it in an airtight container.
Refrigerate and consume within 3–4 days. Reheat thoroughly before serving.
For longer storage, the cooked chicken can be frozen in a suitable airtight container. Thaw safely in the refrigerator before reheating.
Frequently Asked Questions
Can I use tamarind paste instead of tamarind pulp?
Yes. Tamarind paste can be used, but it is often more concentrated. Start with a smaller amount and adjust according to taste.
Can I make the glaze less spicy?
Yes. Reduce or omit the chilli sauce, chilli flakes, and fresh chilli. The tamarind and sweetener will still provide plenty of flavour.
Can I use chicken thighs instead of chicken legs?
Yes. Chicken thighs work very well with the tamarind glaze. Adjust the cooking time according to the size of the pieces.
Can I prepare the glaze ahead of time?
Yes. The glaze can be prepared ahead and stored in the refrigerator in a covered container. Warm it gently before using.