Chicken Vindaloo

About Chicken Vindaloo

Ingredients

• Boneless chicken, cut into medium cubes 500 gms
• Ginger-garlic paste 2 tsps
• Vinegar 2 tbsps
• Medium onion, roughly chopped 1
• Medium tomato, seeded and roughly chopped 1
• Ginger, finely chopped 1 tsp
• Garlic, finely chopped 2 tsps
• Green chilli, slit 1
• Dried chillies, chopped 5 to 6
• Cumin seeds, roasted 1 tsp
• Turmeric powder ½ tsp
• Coriander powder ½ tsp
• Red chilli powder ½ tsp
• Garam masala powder ½ tsp
• Oil 1 tbsp
• Salt to taste
• Tomato puree 1 tbsp
• Fresh coriander leaves, chopped ½ cup
• Lemon juice 1 tbsp

How to Make Chicken Vindaloo (Stepwise Photos)

Method

1. Take chicken pieces in a bowl, add ginger-garlic paste and vinegar and mix well. Keep the bowl in the refrigerator for 4 hours to marinate.
2. Grind onion, tomato, ginger, garlic, green chilli, red chillies, cumin seeds, turmeric powder, coriander powder, red chilli powder and garam masala powder in a mixer into a smooth paste.
3. Heat oil in a non-stick pan, add chicken pieces till they turn a light brown all over.
4. Reduce heat, add the ground paste and saute for 2-3 minutes. Add tomato puree, salt and ½ cup water and cook till chicken is fully done.
5. Add most of the coriander leaves and mix well. Add lemon juice and mix.
6. Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps