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Chicken Vindaloo Recipe
|Coriander leaves||1 Bunch (100 gm)|
|Jeera||1⁄4 Teaspoon (Colored Black)|
|Crushed black pepper||1 1⁄2 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2554 Calories from Fat 1358
% Daily Value*
Total Fat 152 g233.8%
Saturated Fat 37.3 g186.7%
Trans Fat 0 g
Cholesterol 670 mg
Sodium 1135.3 mg47.3%
Total Carbohydrates 77 g25.5%
Dietary Fiber 18.7 g74.7%
Sugars 29.3 g
Protein 219 g437.1%
Vitamin A 206.3% Vitamin C 278.4%
Calcium 41.6% Iron 89.9%
*Based on a 2000 Calorie diet
Allow it to marinate for about 30 minutes.
Put cashews and raisins together in a mixer.
Grind them thoroughly and keep aside.
Crush mustard seeds, red chillies, cinnamon, black pepper, cloves, cardamom and black jeera into a fine powder.
Add a little water to this masala powder to make a paste.
Take oil in a pan or a kadai and heat it.
Put in sliced onions and fry them brown.
Mix ginger and garlic.
Fry for 1-2 minutes.
Combine the masala paste.
Keep stirring till oil separates from the masala.
Add the diced tomato.
Cook for 2 more minutes.
Put in the marinated chicken.
Mix well so that the chicken gets coated with the masala.
Pour 1 1/2 cups of water.
Sprinkle salt according to taste.
Cover with a lid.
Cook on a medium flame for quite some time.
Wait till the chicken pieces become tender and are well done.
Include the cashew and kismis paste.
Extinguish the flame.
Use chopped coriander leaves for garnishing.