Chicken vindaloo

Chicken Vindaloo

Chicken Vindaloo - recipe for less spicy dish

Ingredients required:

Chicken : . . . . . . . . . . . . . . . . . . 1 kg

Ginger Garlic Paste (adrak lasoon) : 1 1/2 table spoon

Tomatoes (tamater) : . . . . . . . . . . . . . . . two

Onion (pyaj) : . . . . . . . . . . . . . . two to three

Kashmiri chili (lal mirchi) : . . . . . . . . . . 8 to 10

Turmeric powder (haldi) : . . . . . .1/2 tea spoon

Cumin seed (jeera) : . . . . . . . . . . 1 tea spoon

Tamarind (imli) : . . . . . . . . . . . . . . 20 grams

Black pepper (kali mirchi) : . . . . . 1/2 tea spoon

Cinnamon stick (dalchini) : . . . . . . . . . . 1 inch

Cardamom (elaichi) : . . . . . . . . . . six to eight

Grated Coconut (narial) : . . . . . . . . . . . half

Oil or butter : . . . . . . . . . . . 1 table spoon

Salt (namak) to taste

Heat oil in pan and fry onion till slightly brown. Add ginger garlic paste and saute for a minute. Add all spices and cook for another minute. Now add tomatoes, vinegar and chicken pieces. Add salt and cook till chicken is tender. Add grated coconut and tamarind. Garnish chicken vindaloo with coriander leaves.

Chicken Vindaloo - recipe for hot, spicy and rich dish

Chicken : . . . . . . . . . . . . . . . . 1 kg

Ginger Garlic Paste (adrak lasoon) : 2 table spoon

Tomatoes (tamater) : . . . . . . . . . . . . . . two

Onion (pyaj) : . . . . . . . . . . . . two to three

Kashmiri chili (lal mirchi) : . . . . . . . 12 to 15

Turmeric powder (haldi) : . . . . .1/2 tea spoon

Cumin seed (jeera) : . . . . . . . . . . 1 tea spoon

Tamarind (imli) : . . . . . . . . . . . . . 20 grams

Black pepper (kali mirchi) : . . . 1 1/2 tea spoon

Garam masala powder : . . . . . . 1 tea spoon

Cardamom (elaichi) : . . . . . . . . . . six to eight