Tamarind skillet chicken

Chicken second courses

This recipe (and headnote) comes from the cookbook <a href="https://www.amazon.com/Masala-Meatballs-Incredible-Indian-American/dp/1624143881?tag=food52-20">Masala & Meatballs</a> by Asha Shivakumar. I absolutely love to cook some of my traditional dishes in a cast-iron pan, and many people say that food tastes so good cooked this way. I have to agree. Use only salt to wash the pan and take care good of it. This is a two-step dish. Marinating the chicken helps to season it and keep it moist. Then adding it to the masala intensifies and makes it special. I recommend getting a block of tamarind and using fresh instead of the bottled paste, which is too concentrated and just too potent. You can even add the tamarind masala sauce to the yogurt mixture, marinate overnight and grill the chicken the next day. Featured In: <a href="https://food52.com/blog/21256">I Finally Know the Indian Mom–Approved Trick to Better Chicken</a>