Name: Chicken Vindaloo recipe by Tathagata Deb at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Chicken pieces 500 gm; Vinegar 1/4 cup; Cumin powder 1 teaspoon; Turmeric powder 1/2 teaspoon; Black pepper (whole) 7-8; Bay leaves 2-3; Cardamom 4-5; Dried red chili 7-8; Cloves 7-8; Green chili 4-5; Garlic cloves 7-8; Ginger paste 1 teaspoon; Ground cinnamon 1 teaspoon; Tamarind paste 1 Tablespoon; Onion (chopped) 2 large ones; Brown sugar 1 tablespoon; Vegetable oil; ghee; Salt

Ingredients Serving: 4

Chicken pieces 500 gm
Vinegar 1/4 cup
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Black pepper (whole) 7-8
Bay leaves 2-3
Cardamom 4-5
Dried red chili 7-8
Cloves 7-8
Green chili 4-5
Garlic cloves 7-8
Ginger paste 1 teaspoon
Ground cinnamon 1 teaspoon
Tamarind paste 1 Tablespoon
Onion (chopped) 2 large ones
Brown sugar 1 tablespoon
Vegetable oil
ghee
Salt

Instructions

Marinate chicken by adding turmeric powder, cumin powder, vinegar and salt atleast for 30-60 minutes.
Take a wok and air fry/roast the whole black pepper, bay leaves, cardamom pods, dried red chilies and whole cloves. When done put them to a grinder and make a fine powder.
In a blender, add garlic, green chilies, ginger, tamarind sauce and cinnamon powder and make it to a smooth uniform paste.
Heat up oil and little ghee in a wok and start frying the chopped onions.
When it becomes golden brown in color add the prepared paste and keep cooking.
After a few minutes add the prepared dry powder (Vindaloo powder) and saute for few seconds.
Next add the chicken and sugar and keep cooking for the next few minutes.
Next add water and bring the chicken to boil and then simmer, add salt according to taste.
When the gravy is thick enough and the chicken is boiled turn off the gas and keep in standing time for a few minutes.
Serve hot with nan/paratha/basmati rice.

Similar Recipes