Name: Chicken Vindaloo recipe by Sujata Limbu at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 250 gm Chicken (Boneless); 2-3 tablespoons butter; 1/2 teaspoon turmeric powder; Salt to taste; Vindaloo Masala Ingredients:; 1 teaspoon fenugreek seeds; 1 teaspoon cumin seeds; 2 small sized onions finely chopped; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chilli powder; 2 teaspoon ginger garlic paste; 1/2 cup tomato puree; 3 teaspoons tamarind water /vinegar; 1 and 1/2 teaspoon vindaloo masala; 3 tablespoon oil; Handful of coriander leaves finely chopped to garnish; Salt according to taste

ABOUT Chicken Vindaloo RECIPE

This tangy and spicy dish is full of flavours and a very popular favourite within Goan cuisine.

Ingredients Serving: 3

250 gm chicken (Boneless)
2-3 tablespoons butter
1/2 teaspoon turmeric powder
salt to taste
Vindaloo masala Ingredients:
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
2 small sized onions finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 teaspoon ginger garlic paste
1/2 cup tomato puree
3 teaspoons tamarind water /vinegar
1 and 1/2 teaspoon vindaloo masala
3 tablespoon oil
Handful of coriander leaves finely chopped to garnish
salt according to taste

Instructions

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.

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