Ingredients
For Masala Paste
1. Coriander Powder – 2tsp
2. Cumin seeds – 1tsp
3. Pepper – 2tsp
4. Fenugreek Seeds – ½ tsp
5. Mustard Seeds – ½ tsp
6. Kashmiri Red Chilli – 5 or
6nos
7. Turmeric Powder – ¼ tsp
8. Vinegar – 3Tbsp
9. Cinnamon - 1
10. Cloves - 4
11. Garlic – 5 or 6
12. Cardomom – 2 (seeds Only)
13. Ginger – 1piece
Chicken Vindaloo Preparation
14. Chicken – 1kg
15. Green Chilli – 3nos
16. Tomato – 2nos
17. Onion – 2nos big
18. Coriander Leaves - For Garnishing
19. Sunflower Oil
20. Hot
Water – for gravy ½ Glass
21. Salt
22. Sugar – ½ tsp
Instructions
1. Add oil
in a pan and roast Pepper,cumin seeds,Cinammon,Cloves,Fenugreek Seeds ,Cardomom
Seeds,Kashmiri chilli together in a low flame. When a roasted smell comes, stop
the flame and remove it from pan and keep it aside.
2. For Masala preparation - Add ginger, garlic ,the roasted mixture, coriander powder, Mustard
seeds,Turmeric powder and Vinegar in a grinder or mixie. Grind well into a
smooth paste.
3. Now Chicken
Vindaloo Preparation
In a Kadai add oil , Add the finely chopped onions,Salt
and green chilli on a medium flame. Saute until the onions turns light brown in
colour.
4. When it turns into light brown add the prepared masala paste and mix
well. Mix until the green smell goes. Then add Chopped tomatoes and mix well.
5. Close with a lid and cook for 3minutes. Smash the tomatoes and check the
taste. Add sugar and mix.
6. Now add
the chicken pieces and mix well so that the masala gets mixed with the pieces .
Mix upto 5 minutes. Close and cook in a low flame.
7. Open and check whether the
chicken is cooked. Slightly stir . Now add hot water if you need more gravy
(Add water according to your taste). Close and cook
8. Check a
piece to know whether it has cooked or not. When cooked turn off the flame ,
close and keep it to rest .
9. Now
garnish with some coriander leaves and Serve hot Chicken Vindaloo with rice
roti or appam.
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