Chicken Vindaloo Recipe With Ingredients
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Nutrition facts (per serving): 268 Cal (21g fat, 25g protein, 3g fiber)
Ingredients:
Chicken pieces (bone-in or boneless): 1 pound
Vinegar, 1/4 cup
Ginger-garlic paste: 2 tablespoons
Red chili powder: 2 teaspoons (adjust to taste)
Turmeric powder, 1/2 teaspoon
Cumin seeds: 1 teaspoon
Mustard seeds: 1 teaspoon
Cinnamon stick: 1 small piece
Cloves: 4-5
Black peppercorns: 8–10
Cardamom pods: 3–4
Finely chopped onion, 1 large,
Finely chopped tomatoes, 2 medium
Potatoes: 2 medium, peeled, and diced (optional)
Cooking oil: 3 tablespoons
Salt: 1 teaspoon (adjust to taste)
Sugar: 1 teaspoon (optional, to balance the flavors)
Fresh cilantro leaves for garnish
Instructions:
Add ginger-garlic paste, turmeric powder, red chili powder,vinegar, and salt to a mixing bowl and mix well.
In a mixing bowl, combine ginger-garlic paste, turmeric powder,red chmarinade, vinegar, and salt. Mix all of the ingredients well.
Now add the chicken pieces and marinate thoroughly. Refrigerate the bowl with plastic wrap for a minimum of 30 minutes, or, for the
best result, allow them 4-5 hours to marinate.
In a small pan, heat cumin seeds, cinnamon sticks, mustard seeds, cloves, black peppercorns, and cardamom pods without oil until
they become aromatic. Allow them to cool down.
Grind the roasted spices into a fine powder.
Heat the cooking oil in a large skillet or pan over medium heat.
Add and fry the finely chopped onions until they become translucent and take on a slight brown color.
Add the roasted and ground spices; cook for a few more minutes or until the aroma goes away.
Add the chopped tomatoes and cook until soft and the mixture thickens.
Add the marinated chicken and diced potatoes (if using) and cook for about 10 minutes, stirring occasionally. Cook until the chicken starts to brown.
Mix in the remaining marinade gravy (if any).
Add a cup of water and cook for 20–25 minutes to tenderize the chicken and potatoes.
The water level can be adjusted for consistency.
Check the curry to understand if you need to adjust salt and sugar as per your test.
Garnish your chicken vindaloo with fresh cilantro leaves.
Variations:
You can use boneless chicken or substitute it with lamb or pork.