Vinegar Chicken | How to make Vinegar Chicken

By Arpita Singh  |  9th Nov 2016  |  
5 from 1 review Rate It!
  • Vinegar Chicken, How to make Vinegar Chicken
Vinegar Chickenby Arpita Singh
  • Prep Time

    60

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

6

1

About Vinegar Chicken Recipe

This is a finger licking dish, try it and I bet it will become your family favourite!

Vinegar Chicken, a deliciously finger licking recipe to treat your family and friends. This recipe of Vinegar Chicken by Arpita Singh will definitely help you in its preparation. The Vinegar Chicken can be prepared within 60 minutes. The time taken for cooking Vinegar Chicken is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Vinegar Chicken step by step. The detailed explanation makes Vinegar Chicken so simple and easy that even beginners can try it out. The recipe for Vinegar Chicken can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Vinegar Chicken from BetterButter.

Vinegar Chicken

Ingredients to make Vinegar Chicken

  • 750 gm chicken, cut into pieces as desired
  • 4 large sized onions, thinly sliced
  • An inch of ginger, finely grated
  • 1 large sized tomato, pureed (optional)
  • 1 tablespoon of vinegar
  • 1 teaspoon of soy sauce
  • salt to taste
  • A pinch of sugar
  • 1 tsp red chilli powder (optional)
  • cinnamon Stick 1
  • Few peppercorns
  • 1-2 slit green chillies
  • Handful of freshly chopped coriander leaves

How to make Vinegar Chicken

  1. Wash and marinate the chicken pieces with vinegar and soy sauce. Keep it aside for an hour or more.
  2. In a pan, heat oil and shallow fry the sliced onions until they are evenly browned. Then remove the fried onions and grind them with grated ginger.
  3. In the same pan, crackle the cinnamon stick, dry red chillies and pepper corns. Add in the marinated chicken pieces and fry them until they begin to brown.
  4. Add the onion paste, (along with the pureed tomato if you are using) also add the salt according to taste and the red chilli powder. Keep frying until the oil starts to separate itself. At this stage you can add a few slit green chillies for it's aroma and flavour.
  5. Garnish with freshly chopped coriander leaves.
  6. Serve it hot with roti, rice, naan or kulcha. It goes well with anything.

My Tip:

You can add a pinch of sugar and salt while frying the onions, this quickens the process. The taste will stay with you forever, whether you choose to use the pureed tomato or not. It tastes equally good both ways.

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Arpita Singh2 years ago

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