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Chicken Vindaloo
- By India Food NetworkLoading...
- | 10 Dec 2012 12:18 PM GMT
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
India Food Network
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