Ingredients

• Chicken - 1 Kg
• Marinade:
• 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.