CHICKEN VINDALOO

CHICKEN VINDALOO

INGREDIENTS:

boneless chicken in medium size - 1 kg

Onion paste - 3 cups 

Potato cubes boiled and slightly fry - 2

Ghee or Oil - 3 tbsp

Vinegar - 2 tbsp



FOR MARINADE :

Dry Red chilies - 10 or to taste

Black pepper seed - 10 or to taste

cinnamon - 2 (1 inch)

Ginger - 2 tbsp chopped

Garlic - 8 pic

Cloves - 7 pic

Cumin Seeds - 1 tbsp

Turmeric Powder - 2 tsp

Kashmiri Chili Powder - 2 tsp

Salt - To taste

Water - As needed 

HOW TO COOK:

• Soak the dry red chilies in vinegar for 15 mnts. 
• Grind the cloves, cumin seeds,garlic,ginger, black pepper, black pepper cinnamon and 2 tbsp water into a smooth paste.
• Wash and patting dry the chicken.
• Add the marinade into the chicken and mix it well. 
• Now set aside or refrigerator for 2 hours. 
• Now add the onion paste and mix. 
• Heat oil or ghee in a pan.
• Add some black pepper seeds and cloves.
• When it sizzling add the chicken mix and cook for approx 10 minutes to turn color.
• Add the boiled and slightly fry potatoes and water as needed. 
• Mix and cover it to cook for 10 minutes. 
• Serve it with hot rice.