Ipshita Mukherjee

 | 1 minute to read
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Chicken Vindaloo

Chicken Vindaloo

Cook Duration 00:45
Food TypeNon-veg
Recipe Calories 400kcal
Protein
33gm
Fat
24gm
Carbs
13gm

Ingredients

  • Recipe Ingredients listChicken 100g
  • Recipe Ingredients listTomato 100g
  • Recipe Ingredients listOnion 100g
  • Recipe Ingredients listMustard oil 20ml
  • Recipe Ingredients listJeera seeds
  • Recipe Ingredients listCoriander seeds
  • Recipe Ingredients listWhole Red chili
  • Recipe Ingredients listWhole Kashmir red chili
  • Recipe Ingredients listGinger
  • Recipe Ingredients listGarlic
  • Recipe Ingredients listWhole Garam Masala mix
  • Recipe Ingredients listMustard seeds
  • Recipe Ingredients listTurmeric powder
  • Recipe Ingredients listACV
  • Recipe Ingredients listLemon
  • Recipe Ingredients listSalt
  • Recipe Ingredients listSweetener

Direction

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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