Blackened Chicken Meets Black Tamarind

Imran ‘Ali’ Mookhi

As founder and executive chef of Shor Bazaar, a restaurant that celebrates Desi cuisine, Imran ‘Ali’ Mookhi is on a mission to push the boundaries of Indian, Pakistani and Afghani flavors on western menus. The dramatic Smoked Blackened Chicken is a prime example of his vision. “The combination of ingredients and flavor profile offers a unique experience not commonly found in traditional kabobs or other similar dishes,” he says.

Halal chicken tenderloins are marinated for 24 hours in a mixture of sour cream, for tenderizing, black tamarind as a souring agent and aromatic, earthy bazaar spices (e.g., cumin, cinnamon, smoked paprika) for deep flavor impact. “It took time to strike the right balance, but the addition of bazaar spices helped to ground the flavor profile and make it more complex,” he says, with a nod to the unconventional use of the star ingredient. “Black tamarind brings a sharp tang, adding a unique depth to the dish, with its slightly sour and sweet profile, which contrasts wonderfully with the richness of sour cream. It is traditionally used as a dip, often in chutneys, so featuring it as part of the marinade is a bold and innovative move that sets this dish apart.”

The chicken is cooked in a tandoor, which yields a slight char, then presented under a glass dome of clove smoke, allowing the flavors to further develop and creating an impactful tableside presentation. “The presentation plays a key role in the dish’s appeal—it’s the kind of subtle but significant detail that leaves a lasting impression,” he adds, noting that the flavor is what truly makes it a standout. “This is a dish that feels vibrant and comforting at the same time, rich enough to intrigue from the first bite yet approachable enough to enjoy over multiple bites, as bursts of savory, slightly sweet and earthy notes unfold.”

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