Chicken Vindaloo

Method

• TIP Roast all the dry spices individually, as all the dry spices have a different burning point
• Heat a pan on a low flame
• Add the dried red chillies
• Keep moving the pan to distribute the heat evenly
• Once the aroma of the chillies is filling in, transfer the chillies into a grinder
• Add the khus khus (poppy seeds) into the pan
• Keep moving the pan to distribute the heat evenly and until it turns light brown
• Once done, transfer it into the grinder
• Add the jeera (cumin seeds) into the pan
• Keep moving the pan to distribute the heat evenly
• Once the aroma of jeera (cumin seeds) is filling in, transfer it to the grinder
• Heat the black pepper corns and cloves next
• Keep moving the pan to distribute the heat evenly
• Once black pepper corns and cloves turn colour, add them to the grinder
• Turn off the flame and add the haldi (turmeric powder) into the hot pan
• Roast the haldi for a min and then transfer it to the grinder
• Grind the roasted dry spices coarsely
• Add the imli (tamarind paste) into the grinder
• Add 1 tbsp of red wine vinegar
• Add the finely chopped ginger and garlic
• Add the fresh red chillies
• Grind the contents into a paste
• TIP Apply little oil onto your palms before marinating the chicken, as it prevents your hand from burning
• Add the dry masala (roasted and grounded dry spices) to the chicken
• Add the wet masala (wet paste) to the chicken
• Mix well
• Leave the chicken to marinate for an hour
• Heat a deep pan on a medium flame
• Add 4 tbsp of vegetable oil into the pan
• Add the black mustard seeds into the oil and stir well
• Cover the pan with a lid
• Carefully remove the lid and add the dalchini (cinnamon sticks)
• Stir
• Add the finely chopped onions
• Stir well
• Cover the pan with a lid until onions turn translucent
• Add the chicken pieces one by one to the cooked onions
• Add the water to marination bowl and transfer it to the pan
• Stir well
• Cover the pan with a lid and turn the flame slightly high
• Let the chicken cook for 15-20 mins
• Add the salt, jaggery and curry leaves into the chicken
• Stir well
• Cover the pan with a lid
• Let the chicken cook for another 5-7mins
• Serve hot with pav bread/ steamed rice