Chicken Vindaloo

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This recipe will yield only a moderately spicy vindaloo. For a very spicy vindaloo please increase the quantity of chilly powder.

Ingredients:-

  1. Chicken – 500 grams, boneless, cut into smaller cubes
  2. Salt as per taste
  3. White vinegar – 1 tsp.
  4. Kashmiri chilly powder – 1 heaping tsp.
  5. Sunflower oil – 3 tbsps.
  6. Mustard seeds – 1/2 tsp.
  7. Onion – 2.5 medium, thinly sliced
  8. Tomato – 1/2 cup, chopped
  9. Garlic – 1 big clove, thinly sliced
  10. Ginger – 1 tsp., julienned
  11. Sugar – a pinch

For the masala paste:-

  1. Garlic – 6 big cloves
  2. Ginger – 2 tsps.
  3. Cloves – 5 numbers
  4. Cardamom (green) – 5 numbers
  5. Cinnamon – 1″ piece
  6. Fennel seeds – 1/2 tsp.
  7. Cumin seeds – 1/2 tsp.
  8. Pepper corns – 1/2 tsp.
  9. Fenugreek seeds/uluva – 1/4 tsp.
  10. Mustard seeds – 1/4 tsp.
  11. Kashmiri chilly powder –  1/2 heaping tsp.
  12. Onion- half of a medium, chopped coarsely
  13. Muringapatta – 1/2″ piece (optional)

Method:-

  1. Marinate the chicken cubes with 1 heaping tsp. of kashmiri chilly powder, 1 tsp. of vinegar and 1.25 tsp. of salt for atleast 1 hour.
  2. Grind together all the ingredients (from 1 to 13) for the masala paste together adding 2 tbsps. of water to a very smooth paste.
  3. Heat oil in a broad non-stick pan & splutter 1/2 tsp. of mustard seeds. Add the sliced onions & cook till they turn golden brown in colour. Add the ground masala paste and fry for 12 minutes.
  4. Stir in the chopped tomatoes & cook for 1o minutes. Stir in the ginger juliennes and sliced garlic & cook for 5 more minutes.
  5. Add the marinated chicken pieces & cover cook on very low heat for 25 minutes. Finally add the sugar & mix.
  6. Serve hot with rice.
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