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.

2 comments:

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.