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What you will need:
1 capon, cut into quarters (scored)
2 tablespoons brown vinegar
Salt to taste
1 teaspoon paprika
1 teaspoon turmeric powder
1 teaspoon garlic powder
1 cup tamarind sauce (thick)
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1/2 teaspoon cumin powder
70g tomato paste
1 tablespoon sugar
3 tablespoons oil
2 cups of rice
4 cups water
3 fried onions
What to do: -
Remove the skin of the chicken cut it into quarters, and score it with a knife so that it cooks towards the inside.
Mix all the ingredients with the chicken except for the oil and marinate for 2 hours or so.
In a non-stick pan that is oven-friendly (meaning no plastic handles), add 3 tablespoons of vegetable oil and pan-sear the chicken for about 2 minutes on each side.
Place in an oven at 180°C and roast for 30 minutes or until the chicken is cooked. In a pot, put in the water and rice, add salt to taste and bring to a simmer.
Once the water is almost evaporated, put in the chicken tikka and mix well. Cover with a tight lid and steam for another 15 minutes.
Sprinkle some fried onions and serve. Enjoy!
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