Chicken Vindaloo

Chicken Vindaloo

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Ipshita Mukherjee
Ipshita Mukherjee
400
Calories
Kcal
33
Protein
gm
24
Fat
gm
13
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
00:45

I learned this recipe from one of my friend. I use to make this and store it as pickle but every time I made it to store it as pickle believe it or not it use to never last more than a week...

Ingredients

  • listcheckChicken 100g
  • listcheckTomato 100g
  • listcheckOnion 100g
  • listcheckMustard oil 20ml
  • listcheckJeera seeds
  • listcheckCoriander seeds
  • listcheckWhole Red chili
  • listcheckWhole Kashmir red chili
  • listcheckGinger
  • listcheckGarlic
  • listcheckWhole Garam Masala mix
  • listcheckMustard seeds
  • listcheckTurmeric powder
  • listcheckACV
  • listcheckLemon
  • listcheckSalt
  • listcheckSweetener
  • Method

  • Step-1
    Dry roast chilies, coriander seeds, whole spices, cumin and mustard seeds till fragrant and slightly browned. Do this on medium low heat to get the maximum flavours from the spies and not burning them while roasting.
  • Step-2
    Blend the roasted spices in a blender along with ginger, garlic, ACV and lemon to make a smooth paste.
  • Step-3
    Heat mustard oil in pan. When the oil is hot, add chopped onion and fry till golden brown.
  • Step-4
    Add chicken and fry on high heat for 3- 4 minutes. Add tomato puree and the paste.
  • Step-5
    Now add salt, turmeric and water and cover and cook for 40 - 45 minutes Add little sweetener and cook for another minute. You can keep as curry or make it dry.
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