1 hour 30 mins
Take a look at more
. You may also want to try
Chich Barak Kebbe
Lemon Leaf Mint Thogayal
Chettinad Kathrikai Avial
Rate This Recipe
Chicken - 1 Kg
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 2 tsp
Turmeric powder - 1 tsp
Dry red chillies - 10
Coconut grated fresh - 1/3 cup
Fresh ginger-garlic paste - 1 tbsp
Oil - 5 tbsp
Cinnamon - 1 inch
Cloves - 6
Onions - 1 cup
Red paprika - 1 tbsp
Jaggery - 1/2 tsp
Water - 1 cup
Juice - 1 lemon
Salt as per taste
How to Make Chicken Vindaloo
Clean, wash and cut the chicken into medium sized pieces.
Prick the chicken with fork on all sides.
Combine coriander, cumin, mustard, coconut and red chillies and grind to a fine powder.
Add turmeric, lime juice and half of the ginger-garlic paste and mix.
Then add the chicken, coat each piece well, cover and marinate for 1 hour.
Heat oil in a pan or kadai over medium-high flame.
Add cloves, cinnamon and onions and fry until light brown.
Then add ginger-garlic paste and stir for a second.
Add the marinated chicken, reserving the liquid.
Cook until the pieces are well seared.
Add paprika, jaggery, salt and reserved liquid and bring the contents to boil.
Cook until chicken pieces become tender.
Serve with plain or ghee rice, pulav, steamed idiappam (Indian rice noodles), naans or parathas.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes