Thursday, June 10, 2010

Chicken Vindaloo

1 Kg Chicken - skinned and cut into 15-16 pcs
7-8 Tbsp Oil
5 Medium Onions - chopped finely
1 Pkt Tomato Paste (you will get that red colour by adding tomato paste)
4 tbsp sugar
1 1/2 Tsp salt
4 cups of water
4 medium Potatoes (skinned, sliced into 4 pcs & Salted. Shallow fry in little oil and keep it aside.

Ingredients for Grinding the Masala :

12 Kashmiri Chillies
6 Garlic flakes
1 inch pc of Ginger
1 1/2 tsp cumin
1 tsp turmeric powder
1" piece of Cinnamon
5-6 cloves
5 peppers
small lemon size tamarind
4 tbsp vinegar

Grind the above to a fine paste with some water, keep it aside.

In a vessel add 6-7 tbsp oil, heat the oil, now add the chopped onions. Brown the onions on slow fire, now add the tomato paste and fry for another 5 minutes.

Add the ground masala and fry for another 3-4 minutes till it starts leaving oil.

Add the water and let it come to a boil.

Add the sugar and salt, add the chicken and now leave it on slow fire for 15-20 minutes till the chicken is tender. Add the Fried Potatoes.

Adjust the salt and sugar if you need more as per your taste.

Enjoy it with plain rice or pav.


Asha said...

Gorgeous color of that dish, love to try. Thanks for posting.

Jo said...

I tried this last week and it turned out very, very tasty. Thanks.