A fiery and tangy chicken curry with a tomato and tamarind gravy from Goa.
Ingredients of Chicken Vindaloo
250 gm boneless chicken
Salt to taste
Turmeric powder to taste
Butter to taste
For Vindaloo Masala:
Fenugreek seeds and cumin seeds in equal proportions
For the Main Preparation:
4 Tbsp olive oil
4 Tbsp chopped shallots
1 1/2 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 cup tomato puree
Salt to taste
1 1/2 tsp vindaloo masala
3 tsp tamarind water
Coriander leaves to garnish
How to Make Chicken Vindaloo
1.Marinate the chicken with salt and turmeric powder.
2.Saute the marinated chicken in butter for about 10 minutes. The chicken is ready.
For the Vindaloo Masala:
1.Roast the fenugreek seeds and the cumin seeds in an open pan and then grind them together to a masala. Vindaloo masala is ready.
For the Main Preparation:
1.Heat oil in pan. Add chopped shallots, ginger garlic paste, red chilli powder , turmeric powder, tomato puree, salt, chicken, vindaloo masala and tamarind water.
2.Mix it well. Vindaloo chicken is ready. Garnish with coriander leaves and serve hot with rice.
