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Chicken Vindaloo

Chicken Vindaloo

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55

Ingredients

Serves 3

  • 1 kg chicken, washed and cut into cubes

  • 2 large onions, sliced, sauteed in a tbsp of oil cool and make into paste

  • 1 tbsp Eastern ginger-garlic paste

  • 1 tsp raw mustard

  • 1 tbsp Eastern coriander powder

  • 1/4 tsp Eastern turmeric pwd

  • 4 tbsps vinegar

  • salt to taste

  • 2 tbsps sunflower oil

  • 3/4 tsp roasted methi seeds(fenugreek seeds or menthulu can be used as substitute to methi seeds)

  • 1 tsp roasted cumin seeds or jeera

  • 1 tsp pepper corns

  • 6-7 dry red chillis (slightly roasted)

  • 1 1/2″ cinnamon

  • 2 cardamom

Directions

  • 01

    Add few spoons of water, add all the ingredients listed for the paste and grind them into a fine paste

  • 02

    Heat oil in a cooking vessel, add mustard seeds and as they spit, add ginger garlic paste and sauté for about 3 mts

  • 03

    Add coriander powder, turmeric powder and salt

  • 04

    Mix well

  • 05

    Add the chicken pieces and fry until they are vaguely browned

  • 06

    Take away the chicken pieces and keep aside

  • 07

    In the same pan drizzle some more oil and fry the onions for 5-10 miinutes until golden

  • 08

    Add ground masala paste and saute for 2 minutes

  • 09

    Add the vinegar and jaggery mixture and combine along with the chicken and its marinade and stir-fry for 5 minutes to seal the meat

  • 10

    Add 1 1/2 cups of water to browned chicken pieces and add in the tomatoes

  • 11

    Cover and simmer for 30 minutes

  • 12

    Remove the lid for the last 10 minutes of cooking

  • 13

    Cook till the chicken turns soft and it forms a thick gravy

  • 14

    Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender

  • 15

    Drain

  • 16

    Add the potatoes to the cooked vindaloo and serve hot

Review

5

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