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This tangy and spicy dish is full of flavours and a very popular favourite within Goan cuisine.
Wash the chicken and marinate it with turmeric powder and salt. Keep this aside for 30 minutes.
Take a pan, heat butter in it, then instantly put in the chicken. Saute this and cook for 8-10 minutes. Once it is cooked, keep aside.
In a separate pan, put in the cumin seeds and fenugreek seeds and lightly roast it. Then let it cool down and grind them together to form your vindaloo masala.
Next, heat the oil in a kadhai/pan. Once the oil is hot, add in the onions, turmeric powder, red chilli powder, tomato puree, ginger garlic paste, chicken, vindaloo masala, tamarind water, salt to taste, together and give it a good stir.
Combine these ingredients well and let cook for 4-5 minutes or till the onions are soft. Add a little water so that a thick gravy is formed for the curry.
Serve hot with a garnish of coriander leaves alongside freshly steamed rice.
SERVING: 3
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Total: ₹689.00
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