Name: Hot, Sweet & Sour Chicken with Apricots (Khatti, meethi murghi aur qubani)
Yield: Serves 4–8
Cuisine: Turkish
Ingredients: 1 teaspoon homemade Garam masala; 1 teaspoon ground coriander seeds; salt and freshly ground black pepper; 8 smallish skinless chicken thighs, weighing about 1.3 kg/3 lb; 9 tablespoons sugar; 110 ml/4 fl oz red wine vinegar; 500 ml/18 fl oz water; 24 dried apricot halves (use the orange-coloured Californian apricot halves or Turkish varieties apricot halves); 3 tablespoons vegetable oil; ¼ teaspoon cumin seeds; 1 medium onion, peeled and chopped; 5 x 2.5 cm/2 x 1 inch piece of fresh ginger, peeled and grated to a pulp; 3 large garlic cloves, peeled and grated or crushed to a pulp; ½–1 teaspoon cayenne pepper, or Kashmiri chilli powder

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is one of my husband’s all-time favourite dishes. I tend to serve it with Plain basmati rice or Rice with peas, and roasted cauliflower goes well on the side. I use either Turkish or Californian dried apricot halves, which have a nice orange colour. Every batch is slightly different and has a slightly different cooking time, so keep watch and do not let the apricots turn to mush. Chicken thighs seem to be getting big