This recipe will yield only a moderately spicy vindaloo. For a very spicy vindaloo please increase the quantity of chilly powder.
- Chicken – 500 grams, boneless, cut into smaller cubes
- Salt as per taste
- White vinegar – 1 tsp.
- Kashmiri chilly powder – 1 heaping tsp.
- Sunflower oil – 3 tbsps.
- Mustard seeds – 1/2 tsp.
- Onion – 2.5 medium, thinly sliced
- Tomato – 1/2 cup, chopped
- Garlic – 1 big clove, thinly sliced
- Ginger – 1 tsp., julienned
- Sugar – a pinch
For the masala paste:-
- Garlic – 6 big cloves
- Ginger – 2 tsps.
- Cloves – 5 numbers
- Cardamom (green) – 5 numbers
- Cinnamon – 1″ piece
- Fennel seeds – 1/2 tsp.
- Cumin seeds – 1/2 tsp.
- Pepper corns – 1/2 tsp.
- Fenugreek seeds/uluva – 1/4 tsp.
- Mustard seeds – 1/4 tsp.
- Kashmiri chilly powder – 1/2 heaping tsp.
- Onion- half of a medium, chopped coarsely
- Muringapatta – 1/2″ piece (optional)
- 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.
- Grind together all the ingredients (from 1 to 13) for the masala paste together adding 2 tbsps. of water to a very smooth paste.
- 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.
- Stir in the chopped tomatoes & cook for 1o minutes. Stir in the ginger juliennes and sliced garlic & cook for 5 more minutes.
- Add the marinated chicken pieces & cover cook on very low heat for 25 minutes. Finally add the sugar & mix.
- Serve hot with rice.