How to make Chicken Vindaloo -
A Goan classic dish – traditionally they use pork for this, but with chicken it tastes just as delicious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Malt vinegar (माल्ट विनेगर / सिरका )
Cuisine : Goan
Course : Main Course Chicken
For more recipes related to Chicken Vindaloo checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Chicken in Mushroom Lemon Sauce, Murgh Ki Tahiri, Chicken Haleem, Kadai Murgh Palak Methi.
Chicken Vindaloo Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Vindaloo Recipe
Chicken on the bone cut into curry sized pieces 750 grams
Malt vinegar 3 tablespoons
Salt to taste
Turmeric powder ½ teaspoon
Dried red chillies 4-5
Cinnamon ½ inch
Garlic cloves 8
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Ginger 1 inch
Oil 4-5 tablespoons
Cloves 2-3
Green cardamoms 3-4
Onions finely chopped 3-4
Potatoes cut into cubes and deep-fried 3-4 medium
Green chillies slit 4
Sugar 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix chicken pieces with salt and turmeric powder and set aside to marinate.
Step 2
Put dried red chillies, cinnamon, garlic, coriander seeds, cumin seeds and ginger in a mixer jar. Add some water and malt vinegar and grind into a smooth paste.
Step 3
Heat oil in a non-stick pan. Add peppercorns, cloves and green cardamoms and sauté for 2 minutes.
Step 4
Add onions and sauté till they are light brown.
Step 5
Add marinated chicken and mix well. Cook on high heat for 1 minute.
Step 6
Add ¼ cup water, mix well, cover and cook on low heat for 5-10 minutes or till the chicken is half cooked.
Step 7
Add ground paste and mix well. Add some water and mix well. Cover and cook for 5 minutes.
Step 8
Add potatoes, green chillies and sugar. Mix well, cover and cook for 8-10 minutes or till the chicken is completely cooked.
Step 9
Garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
