Chicken Vindaloo

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Make the paste. With whole spices: grind the cumin, pepper, cinnamon, cloves, mustard, cardamom and coriander to a fine powder, then add the garlic, ginger, soaked red chilies and their liquid and grind to a smooth paste. With ground spices: put all the ground spices, chili powder, grated garlic and ginger in a bowl, then add vinegar and water only as needed to make a thick paste.
2. Marinate the chicken with the paste, salt and turmeric. Cover and refrigerate for at least 1 hour and up to overnight. If using bone-in chicken, do not marinate longer than 2 to 3 hours.
3. Heat the oil in a wide pan and add the onions. Saute over medium heat until golden, about 9 to 10 minutes.
4. Deglaze the pan with 2 tablespoons water (or 1 tablespoon vinegar plus 1 tablespoon water). Cook down for 2 to 3 minutes until jammy.
5. Stir in the marinated chicken and saute over medium heat for 4 to 5 minutes. Add the tomato puree, if using, and cook for another 4 minutes.
6. Cover and simmer until the chicken is cooked through and the sauce is thick. If the pan dries out, add 1/4 to 1/2 cup hot water.
7. If the sauce is runny, cook uncovered until the excess moisture evaporates. Taste and add salt or sugar to balance the tang.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoChicken