Mango Chicken Recipe
A vibrant, spicy mango chicken that blends the sweetness of mango with the heat of chilies and the depth of mustard oil. The roasted mango paste gives a smoky, tangy base, while fresh coriander and green chilies finish the dish with bright, aromatic notes.
Recipe by Spicy World by Arpita· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 2 1/5 lb chicken
- to taste turmeric powder
- to taste red chilli powder
- to taste cumin powder
- to taste coriander powder
- to taste salt
- to taste mustard oil
- to taste onion
- to taste water
- to taste whole garam masala
- to taste coriander leaves
Mango Paste
- 1 small mango
- to taste green chilies
- to taste garlic
- to taste ginger
- 4 tbsp honey
- 2 tbsp kasundi
Instructions
- 1Roast the mango, green chilies, garlic cloves, and ginger pieces over an open flame or under a broiler until the skins are charred and the vegetables are softened; remove from heat and discard the charred skins.
- 2Transfer the roasted mango flesh, garlic, chilies, and ginger to a blender; blend until smooth, forming a mango paste.
- 3Add 4 tbsp honey (or sugar/jaggery) and 2 tbsp kasundi to the blended mango paste; blend again until the honey and kasundi are fully incorporated.
- 4In a large bowl, combine the 1 kg of chicken pieces with 3 tbsp of the prepared mango paste, then stir in turmeric powder, red chilli powder, cumin powder, coriander powder, and salt to taste; mix thoroughly so the chicken is evenly coated. Cover and refrigerate for 2 hours to marinate.
- 5Heat a generous amount of mustard oil in a heavy‑bottomed pan over medium‑high heat until it shimmers.
- 6Add the finely chopped onion to the hot oil and sauté, stirring frequently, until the onion turns golden brown, about 4–5 minutes.
- 7Add the marinated chicken (including any remaining mango paste) to the pan; spread the pieces in a single layer and cook, stirring occasionally, for about 20 minutes, or until the chicken begins to brown and is cooked through.
- 8Meanwhile, in a separate saucepan, bring enough water to a boil (approximately 1 cup) and add the whole garam masala; simmer for 4–5 minutes, then strain the aromatics out.
- 9Pour the strained garam masala‑infused water over the chicken in the pan, ensuring the liquid covers the pieces; continue to simmer on low heat, uncovered, until the chicken is tender and the sauce has reduced to a thick coating, about 10–12 minutes.
- 10Stir in additional chopped green chilies (to taste) and the chopped coriander leaves; cook for another minute to meld the flavors.
- 11Remove from heat and serve the mango chicken hot, accompanied by rice or flatbread if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
After coating the chicken with mango paste and spices, cover and refrigerate for 2 hours before cooking.
Strain garam masala water
Simmer whole garam masala in water, then strain before adding to the chicken.
Heat mustard oil fully
Heat mustard oil until it shimmers before adding onions.
Use roasted mango skinless
Discard charred skins after roasting mango and aromatics.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mango Chicken?
- About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Mango Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mango Chicken recipe come from?
- It was shared by Spicy World by Arpita on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.