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Chicken Vindaloo

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Chicken Vindaloo

Features:
  • Non-Veg
Cuisine:
  • Medium

Directions

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Ingredients

  • 500 gm chicken
  • 2 large potatoes (peeled and cut in cubes)
  • 2 large onions
  • 2-3 Whole Red chilies
  • 2 tbsp ginger garlic paste
  • 1 tsp turmeric powder (Haldi)
  • 1/2 cup vinegar (sirka)
  • 2 tsp coriander seeds
  • 1 tsp Red Chilli powder
  • 1 inch piece of cinnamon (dalchini)
  • 1 1/2 tsp black peppercorns (kalimirch)
  • 5 green cardamom (choti elaichi)
  • 1 tsp cumin seeds (Jeera)
  • 1 tsp mustard seeds (rai)
  • 1 tsp Fenugreek seeds (Methidana)
  • 6 Cloves (Laung)
  • 1 tsp salt or to taste
  • 1 bay leaf (Tej patta)
  • 4-5 tbsp oil
  • 1/2 cup water
  • Chopped coriander for garnishing

Method

For making dry Masala

  1. Dry Roast cumin seeds, black peppercorns, mustard seeds, coriander seeds, cinnamon stick, dry whole red chillies, fenugreek seeds, cloves and cardamoms in a pan until aromatic and keep aside to cool.
  2. When cool grind to a fine powder in a grinder.

For Marination

  1. Marinate the chicken in Vinegar, turmeric, Red chilli powder, Dry masala powder, ginger garlic paste and salt for 3-4 hours or preferably overnight.
  2. Remove marinated chicken from refrigerator 30 minutes before cooking.

For Making Curry

  1. Heat oil in a pan add Bay leaf and sliced onions.
  2. Fry for 5-7 minutes, until onion turns soft.
  3. Remove the onions from the pan into a bowl.
  4. In the same pan, add the ginger garlic paste, fry for 4-5 minutes.
  5. Add the chicken pieces and fry for 5 minutes.
  6. Add the sauted onion, potatoes, water, salt and simmer for 20-25 minutes or until tender and the gravy becomes thick.
  7. Keep stirring in between to make sure it doesn’t stick or burn.
  8. Turn off the heat. Serve hot with Steamed Rice/Roti.
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