Chicken Vindaloo
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- 27 Aug, 2022
Ingredients:
- 500 gm Chicken, diced into pieces
- 2 finely chopped Onions
- 1 finely chopped Tomatoes
- 1/4 cup tomato puree, homemade
- 1 tsp Oil
- 2 finely chopped Green Chilies
- 1 tsp Tamarind, washed and soaked in hot water
- Chopped fresh Coriander for garnish
- Salt, as per taste
For the marinade:
- 1 tsp Oil
- 8-9 cloves of Garlic
- 1/2-inch Ginger
- 4-6 Kashmiri red chili, whole
- 1/2 tsp Mustard seeds
- 1/2 tsp Black Pepper, whole
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1/2 tsp Methi seeds
- 2-3 Cloves
- 1-inch Cinnamon stick
- 4 tsp Vinegar
- 1/2 tsp Turmeric powder
- 1 tsp Jaggery
- 1/2 tsp Salt
Steps to prepare Chicken Vindaloo:
- Heat 1 tsp oil in a heavy-bottomed pan. Add finely chopped ginger and garlic and saute till they start browning just a little.
- Add the black peppercorns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon sticks, and Kashmiri red chilies and roast on low flame.
- Saute the mixture until it starts to brown and the masalas will start to roast and smell nice and warm.
- Turn off the heat and let the roasted mixture cool down. Once cool, transfer to a blender along with vinegar, salt, turmeric, and jaggery.
- Add about 3-4 tsp water and blend to a smooth paste.
- Now marinate the chicken in this paste for at least 2 hours or up to 24 hours
- Once the marination is done, make the curry for chicken vindaloo.
- Heat 1 tsp oil in a heavy-bottomed pan.
- Add the green chilies and onions to the hot oil. Saute till the onions become golden brown.
- Once the onions are cooked, add the tomatoes and cook till they become soft and mushy.
- Once it is done, add homemade tomato puree and let it cook for about 2 to 3 minutes.
- After 2 to 3 minutes, add the marinated chicken and the remaining marinade mixture. Mix everything well and let it cook for about 8-10 minutes.
- Add 1 cup of water to it and let it cook on the medium flame, covering for 25-30 minutes till the chicken is soft and completely cooked. Once done, turn off the heat and check the seasonings and adjust to taste.
- Transfer the Chicken Vindaloo to a serving bowl and serve it hot. It tastes best with rice, naan, roti, or paratha.
