Tangy Chicken (Using Tamarind)

 Just the other day while going through the compartments in my fridge I saw my tamarind paste...and I don't know whether you guys get that feeling on your taste buds-a very Tangy sensation and I thought to myself, "me wanna do something weird and out of the blue today!"
So, diluted a tbsp or more of my tamarind paste with equal amount of  water and coconut milk. Added a tbsp of honey for that extra sweetness, whisked all that well and sprinkled in one of my favourite Chicken 65 masala (spice)...that's the colour you see in the last picture. Also included salt and ginger-garlic paste.

Diced some boneless chicken and added to this spice mixture. The honey gave it an absolute glossy effect,the tamarind gave it the blackish colour. Kept the chicken in the marinade for an hour or more and then on a slow flame, cooked this dish. Do taste for seasoning and if you would like it to be more spicy which I also prefer,I've added a tsp of chilly powder as well as pepper powder prior to the climax of this heavenly tangy dish. I have added some coconut oil to finish the dish along with some toasted sesame seeds,a dash of lime,chilly flakes and curry leaves.
It requires no extra frills-a bowl of plain white rice and some Moru(the Kachya Moru recipe given in an earlier post-a dish made with diluted curd) is the perfect accompaniment:)