Chicken Vindaloo! Have you ever tried this dish? This amazing chicken dish has emerged since centuries where the Portuguese were supposed to use wine and garlic for the meat marination. But later the same dish was Indianised and cooked using vinegar replacing the wine.
Well! Wanna try this super-delicious curry? Then, without late jump into the recipe and give it a try and satiate your mid-week non-veg cravings. Here we go!
Chicken - ½ Kg (cut into pieces)
Chopped onion - 2 medium
Chopped tomato - 1 medium
Chopped green chillies - 2
Tamarind - one lemon size (soaked)
Tomato puree - ¼ cup
Salt to taste
Oil as required
Chopped coriander leaves to garnish
Ingredients For Masala
Oil - 1 tsp
Garlic cloves - 8
Ginger - ½ inch piece
Kashmiri dried red chillies - 4-5
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Black peppercorns - ½ tbsp
Coriander seeds - 1 tbsp
Fenugreek seeds - ½ tsp
Turmeric powder - ½ tsp
Cloves - 3-4
Cinnamon - 1 inch
Vinegar - 4 tbsp
Jaggery - 1 tsp
Salt to taste
Preparation Of Chicken Vindaloo
First, heat a tsp of oil in a pan and add the ginger, garlic and saute them for a while.
Then add mustard seeds, cumin seeds, peppercorns, coriander seeds, fenugreek seeds, cloves, cinnamon, dried red chillies and saute them until a nice aroma comes out.
Off the flame and let them cool. Now, blend these roasted spices along with some salt, vinegar, jaggery and little water into a smooth paste.
Now marinate the chicken with this prepared masala paste and leave it for 1-2 hrs.
Thereafter, heat 2 tbsp of oil in a pan and saute green chillies, onions until they slightly turn brown. Then add the tomatoes and mix them well and cook until they become soft and mushy.
Add the tomato puree and give it a nice stir and cook for 2-3 minutes.
Now goes the marinated chicken and salt to taste. Mix it well, cover and cook it for about 10 minutes.
Add the tamarind pulp and a cup of water and give a quick stir. Cover it and let it cook 20-30 minutes or until it's done with occasional stirring.
Check the taste and consistency. Finally, garnish it with coriander leaves and turn off the flame.
The spicy, sour and tasty 'Chicken Vindaloo' is ready to serve now. Have it with hot steamed rice or roti.
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