Name: Authentic Chicken Vindaloo recipe by Rachna's Kitchen at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 pound (450 grams) boneless chicken thighs cut into cubes; ¼ cup rice vinegar; 1 teaspoon ground cumin; ½ teaspoon turmeric powder; ½ teaspoon salt; 7 whole black peppercorns; 1 bay leaf; 2 Cardamom pods; 7 dried red finger chilies; 7 whole cloves; 2 fresh hot green chiles, roughly chopped; 7 garlic cloves, roughly chopped; ½ teaspoon ground cinnamon; 1 (1/2 inch) piece of fresh ginger, roughly chopped; 1 Tablespoon tamarind paste; 2 Tablespoon vegetable oil or clarified butter; 2 red onions, finely diced; 1 tablespoon brown sugar; Salt to taste

ABOUT Authentic Chicken Vindaloo RECIPE

Vindaloo recipe is tangy, sweet and hot curry with gravy. It is from Goan cuisine and is also very popular in Maharashtra. Vindaloo was originally created by the Portuguese. The word 'vindaloo' itself comes from popular Portuguese recipe for “carne de vinha d’alhos” which means meat, wine and garlic.

Ingredients Serving: 2

1 pound (450 grams) boneless chicken thighs cut into cubes
¼ cup rice vinegar
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon salt
7 whole black peppercorns
1 bay leaf
2 Cardamom pods
7 dried red finger chilies
7 whole cloves
2 fresh hot green chiles, roughly chopped
7 garlic cloves, roughly chopped
½ teaspoon ground cinnamon
1 (1/2 inch) piece of fresh ginger, roughly chopped
1 Tablespoon tamarind paste
2 Tablespoon vegetable oil or clarified butter
2 red onions, finely diced
1 tablespoon brown sugar
Salt to taste

Instructions

Marinate the chicken by adding the following ingredients - chicken cubes, rice vinegar, ground cumin, turmeric powder and salt in a mixing bowl and mix thoroughly. Marinate chicken for at least 30 minutes.
Place a pan over medium flame. Add whole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves and dry roast them for about 1 minute.
Now put all the roasted ingredients in a grinder and grind to a fine powder.
In a grinder or blender add garlic, green chilies, ginger, tamarind and cinnamon powder. Blend mixture to a smooth paste.
Place a pan over medium heat. Add two tablespoon of oil (I prefer ghee). Add the chopped onions. I like to use chopped onion instead of onion paste because sometime paste turns curry taste bitter.
Saute till the onions caramalize or change colour to golden brown. Add spice paste prepared in step 3. Saute for 1 minute.
Add dry vindaloo curry powder prepared from step 2. Saute again for 20 seconds. Add chicken cubes and saute.
Add salt to taste. Remember that we added salt previously while marinating so adjust the seasoning accordingly.
Add ¼ cup water and cover the lid. Let the chicken simmer on low heat until it's cooked. It will take 8 to 10 minutes.
Chicken vindaloo is ready to serve. You can serve it with naan, chapati or plain basmati rice.

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