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Chicken Vindaloo Recipe


Sep 15, 2014

PREPARATION TIME

COOKING TIME

SERVES

3-4

PREPARATION LEVEL

Medium

This video unlocks one of Goa's best-kept culinary secrets - vindaloo!

INGREDIENTS

    ½ tsp haldi (turmeric powder)
    10-12 black pepper corns
    8 cloves
    6 dried red chillies
    1 tsp khus khus (poppy seeds)
    1 tsp jeera (cumin seeds)
    1 tbsp of imli (tamarind paste)
    1 tbsp red wine vinegar
    ¼ inch ginger and 6 cloves of garlic, finely chopped
    10-12 fresh red chillies
    1 tsp black mustard seeds
    1 inch piece of jaggery
    750 gm of raw chicken
    1 ½ cups of water
    1 ½ large onion finely chopped
    10-12 curry leaves
    2-3 dalchini (sticks of cinnamon)
    4 tbsp of vegetable oil
    Salt to taste

DIRECTIONS

1. Dry roast the masalas on low flame. Blitz it well.

2. Make the wet marinade with the tamarind, chillies and ginger-garlic.

3. Marinate the chicken with both the spice mixes.

4. Heat some oil and put the mustard seeds. Add onions and fry well.

5. Add the chicken at this stage, cover and cook.

6. Add the jaggery and curry leaves and cook for another 5 mins.

7. Serve with pao or rice.

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