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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

India Food Network

India Food Network

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