sanaa's recipe note book
sanaa's recipe note book

Chicken Vindaloo
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Chicken Vindaloo - sanaa's recipe
  1. 1 Cup = 200ml
Ingredients
  1. Chicken - 1 kg
  2. Mustard seeds - 1 ½ tsp
  3. Fenugreek seeds/methi seeds - 1 tsp
  4. Whole pepper corns - 1 tsp
  5. Chili pwd - 1 ½ tsp
  6. Coriander pwd - 2 tsp
  7. Cumin pwd - ½ tsp
  8. Turmeric pwd - ½ tsp
  9. Ginger garlic paste - 2 tbsp
  10. Vinegar - 2 tbsp
  11. Green chilies - 4 (chopped)
  12. Salt - to taste
Method
  1. Dry roast mustard seeds, fenugreek seeds and whole pepper corns in a pan for a minute. Grind it to fine powder.
  2. Marinate the chicken with all the above ingredients and the grinded powder and keep it aside for an hour.
Ingredients
  1. Cardamom - 3
  2. Cloves - 3
  3. Cinnamon - a small piece
  4. Onion - 4, thinly sliced
  5. Tomatoes - 2, chopped
  6. Coriander leaves - 1 tbsp
  7. Salt - to taste
  8. Oil - 2 tbsp
Method
  1. Heat 2 tbsp oil in a deep pan, add cardamom, cloves and cinnamon and then add sliced onion to it and saute till soft and it changes the colour. Remove from fire and grind it to fine paste when cooled.
  2. Heat 3 tbsp oil in the same pan, add the marinated chicken pieces and stir fry it till it is half cooked.
  3. To this add the grinded onion and cook till the raw smell disappears.
  4. Now add the chopped tomatoes and cook till the chicken is cooked completely adding ½ cup of water. Add the coriander leaves and remove from fire. Serve hot with chapati/ roti.

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