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Chicken Vindaloo Recipe
How to make Chicken Vindaloo
A fiery and tangy chicken curry with a tomato and tamarind gravy from Goa.
- Total Cook Time1 hr
- Prep Time 20 mins
- Cook Time 40 mins
- Recipe Servings2
- Medium
Ingredients of Chicken Vindaloo
- 350 gms Boneless chicken
- 1 tsp Ginger-garlic paste
- 1/2 tsp Haldi
- 1 tsp Corinader powder
- 1 tsp Red chilli powder
- 1 tsp Vinegar
- Salt, to taste
- 2 Onions
- 2-3 Dry red chillies
- 1 tsp Mustard seeds
- 1-inch Cinnamon stick
- 1 tsp Jeera
- 1 tsp Saunf
- 2-3 Garlic cloves
- 1-inch Ginger piece
- 2 tbsp Oil
- Water, as required
- Coriander leaves, for garnish
How to Make Chicken Vindaloo
HideShow Media1.
To make this dish, we first need to marinate the chicken. Add the chicken pieces to a bowl and combine them with haldi, red chilli powder, ginger-garlic paste, coriander powder, vinegar, and salt. Mix well.
2.
Cover the bowl with plastic wrap and keep it in the refrigerator for around 1 to 2 hours. For vindaloo masala, heat oil in a pan and add chopped onions. Saute until they turn golden brown in colour.
3.
Now, in a separate pan, roast dry red chillies, elaichi, mustard seeds, a cinnamon stick, jeera, and saunf. Grind these roasted masalas with ginger and garlic to form a smooth paste. (Add water if needed).
4.
Add this vindaloo masala to the onion mix and cook for a few minutes. Next, add the marinated chicken and cook on high heat for 4 to 5 minutes.
5.
Now, reduce the heat to low, add water, cover, and allow it to simmer for 20 to 30 minutes. Once done, add salt to taste and garnish with fresh coriander leaves.