Chicken Vindaloo Recipe

Chicken Vindaloo Recipe

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Chicken Vindaloo is an Indian Goanese recipe very popular worldwide.It is actually handed down by the Portugese and over time variations of this 'vindaloo' dish have evolved.Though pork is traditionally used but I have used Chicken .The word "vindaloo" is derived from the Portugese  carne de vinha d'alhos which means meat marinated in wine vinegar and garlic.I did not use wine in this recipe.

Preparation Time- Chicken marination 2 hrs minimum  and other preparation 10 min
Cooking Time- 45 to 50 min.

Ingredients :-

1. 750 grams Chicken.

2.Dry roast ,cool and grind ( 1 and half teaspoon of coriander/dhaniya seeds ,1 teaspoon cumin /jeera seeds,2 green cardamom/elaichi,3 cloves/lobongo/laung,1/4 teaspoon whole black peppercorns or golmorich,1/4 teaspoon black mustard seeds/sorshe/sarson,1 inch cinnamon stick) NOTE instead of whole Cinnamon I used 1/8th teaspoon of cinnamon powder which I did not dry roast.

3. 3 fat garlic cloves ( 1 tablespoon crushed garlic )

4. 1 inch Ginger (1/2 tablespoon crushed ginger )

5. Soaked dry chilly in hot water and discard the water( I used 3 - 1 hot dry chili and 2 medium hot ) use it as per your heat preference.

6. 2 and 1/2 tablespoon apple cider vinegar (actually wine vinegar is used )

7. turmeric 1/4 teaspoon.

8. Paprika or kashmiri chili powder 1/4 teaspoon.

9. Oil 1 and 1/2 tablespoon ( vegetable oil/sunflower/groundnut ) and Ghee/clarified butter 2 teaspoon.

10. 1 and 1/2 cup chopped Onion

11. Whole spices/masala - 1/4th teaspoon whole black peppercorns or golmorich and 2-3 cloves /lobongo/laung.

12. Sugar -1/3 teaspoon.

13. Salt - Chicken marination 1 teaspoon and curry 1/2  teaspoon or as per your taste.

14. Water as needed ( I used 1 and 1/2 cup )

Preparation:-

1. Make a paste with the dry roasted and ground spices/masala + ginger+garlic +soaked dry red chilly+apple cider vinegar +turmeric + paprika + 1 teaspoon salt or as per your taste.

2. Marinate the clean washed Chicken with the above paste ( point 1 under preparation ) and let it rest for 2 hr min to 6 hrs in the refrigerator.

3. Chop the Onion.

Cooking:-

1. Take an utensil and add the oil and ghee,let it warm up and then add the whole spices (point 11 under ingredients )

2. Let the oil infuse the flavours and add the Chopped Onion and fry til it begins to turn golden brown.

3. Add the marinated chicken ( take the chicken out of the refrigerator before cooking and let it come to room temperature )and mix.

4. Cover and cook til water released from the chicken dries out and oil seeps out.

5. Add the sugar and salt as per your taste and preferably warm water ( I added 1 and 1/2 cup ) as per your curry thickness preference.

6. Cover and simmer on medium flame and check to see that the chicken is cooked.

7. Serve it with hot steamed Rice.It tastes best if kept for 1 or 2 hours before serving as the chicken will then soak up the flavours.

Pictures:-