Chicken Vindaloo Recipe

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Grind the cumin, pepper, cinnamon, cloves, mustard, cardamom and coriander to a fine powder. Add the garlic, ginger and soaked red chilies with their soaking liquid, and grind to a smooth paste. (Alternatively, mix all the ground spices, chili powder, grated garlic and ginger with just enough vinegar and water to make a thick paste.)
2. Coat the chicken with the vindaloo paste, salt and turmeric. Cover and refrigerate for at least 1 hour, 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. Add the onions and saute on medium heat for about 9 to 10 minutes until golden.
4. Deglaze the pan with 2 tablespoons water (or 1 tablespoon vinegar plus 1 tablespoon water). Cook for 2 to 3 minutes until the onions turn jammy.
5. Add the marinated chicken and saute on medium heat for 4 to 5 minutes. Stir in 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 ¼ to ½ cup hot water as needed.
7. If the sauce is runny, cook uncovered until the excess moisture evaporates; it thickens further as it cools. Taste and adjust with salt or sugar to balance the tang.
8. Refrigerate overnight if possible for better flavour, then reheat before serving.

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

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