Chicken Vindaloo Recipe
Chicken Vindaloo has a fine taste. Chicken Vindaloo gets its taste from chicken mixed with nuts and flavored with spices. Chicken Vindaloo is inspired by many food joints worldwide.
Ingredients
| Oil | 2 Tablespoon | |
| Chicken | 1 | |
| Cashew nuts | 10 | |
| Red chillies | 5 | |
| Tomato | 2 | |
| Cardamom | 2 | |
| Raisins | 10 | |
| Cloves | 4 | |
| Ginger | 2 Teaspoon | |
| Coriander leaves A bunch | ||
| Garlic | 2 Teaspoon | |
| Black jeera 1/4 tsp | ||
| Black pepper | 1 1/2 Teaspoon, crushed | |
| Onion | 3 | |
| Mustard seeds | 1/4 Teaspoon | |
| Cinnamon | 1 | |
| Salt | To Taste | |
Directions
Add turmeric powder and a little salt to the chicken pieces.
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.
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.
Chef
