Chicken Vindaloo Recipe and How to Make Chicken Vindaloo

2) Vegetables used for the preparation of Chicken Vindaloo

Ginger – 1-inch long piece

Garlic – 7 to 8 cloves

Tomato – 1 (large size)

Onion – 3 in number (Medium sized ones)

3) Condiments (Masala) used for the preparation of Chicken Vindaloo

Chilli powder – ½ teaspoon

Cloves – 4 to 5 in number

Cinnamon – 1 (1-inch length)

Green Cardamom – 8 to 9 in number

Jeera Powder – 1 teaspoon

Turmeric Powder – ½ teaspoon

Salt – ½ teaspoon (or as per individual taste preference)

4) Other Components

Cooking oil – 3 to 4 tablespoons

White Vinegar – 1 tablespoon

Water – As per requirement for boiling chicken

Fresh Cream – ½ Cup.

How to Prepare Chicken Vindaloo?

• In the beginning, chicken is washed thoroughly and kept aside.

• The Cinnamon, Cloves, and Cardamom are ground, to get a paste and kept separately.

• A paste is again made of ginger and garlic.

• The Onions and Tomato are chopped separately and kept aside. In this dish, the requirement of Onions is relatively in more quantity than most other chicken preparations.

• Now in a container, the Chicken is marinated with the paste of ginger, garlic, cumin powder, salt, turmeric powder, chili powder and then this container is covered and left aside for at least 1 to 2 hours.

• Next, a pan is placed over a medium flamed oven and the oil mentioned earlier is poured on it. When the oil gets warmed, then onion pieces are added to it and stirred continuously. When the onion gets little tender (but should not get burnt into a brown color), then the marinated chicken is added in it and stirred constantly.

• Once the water begins to be released from the chicken being stirred, the tomato pieces are added to it. The stirring is continued till the tomato pieces get soft and water emitted from the chicken gets dried.

• When Chicken on the pan gets dried completely, then 1 cup water and 1 tablespoon of Vinegar is added to it and transferred to a cooker, so it can be boiled properly.

• Approximately after 10 minutes, when the chicken gets boiled & softened adequately, the oven is switched off.

• Later, as the cooker gets cooled, then its lid is opened, and previously prepared Clove, Cinnamon and Cardamom paste is added to the chicken preparation and mixed nicely. This mixture is tested for proper salty taste, and if required extra salt can be added according to individual preference.

• The preparation is again boiled in the cooker (only for 1 minute), for proper mixing of the paste. The consistency of the gravy should be a bit thick.

• Fresh cream may be now sprinkled over the preparation. Authentic Indian Chicken Vindaloo is now ready for consumption.

Recipe of Kheer Kadam – How to Make Kheer Kadam in Your Home