Chickenvindaloobaltistyle Recipes

CHICKEN VINDALOO RECIPE

Steps:

• Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
• Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
• Make a fine powder. Then add ginger garlic and soaked red chilies.
• Add the vinegar water mixture and make a smooth paste.
• Next add this to the cleaned chicken along with turmeric and salt.
• Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
• Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
• Add 1 tbsp vinegar & 1 tsp sugar to the onions.
• Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
• Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
• If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
• Cover and simmer until the chicken cooked through & fork tender.
• To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
• Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
• Serve chicken vindaloo with plain rice or naan.

GOAN CHICKEN VINDALOO RECIPE

Steps:

• To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan. Add the ginger, garlic and saute till they start softening and browning just a little.
• Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame.
• In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
• Turn off the heat and let the masalas cool down. Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery.
• Add about 3-4 tablespoons water and blend to a smooth paste.
• Marinate the chicken with this paste for at least 2 hours or upto 24 hours
• The next step is to make the curry for the chicken vindaloo. Heat the 1 tablespoon oil in a heavy bottomed pan.
• Once the oil is hot, add the green chillies and onions. Let it cook till the onions become golden brown.
• Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy. Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes.
• After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture. Mix everything well and let it cook for about 10 minutes. If the Chicken Vindaloo becomes too dry, add some water and mix again.
• Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone. Once done, turn off the heat and check the seasonings and adjust to taste. Transfer the Chicken Vindaloo to a serving bowl and serve hot.
• Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal.

CHICKEN VINDALOO

Steps:

• Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
• Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
• Add the garlic and onion to the pan and sauté until golden brown.
• Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
• Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
• Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
• Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
• Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

CHICKEN VINDALOO

Steps:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

CHICKEN VINDALOO

Steps:

• Dice chicken breast into cubes. In a pan heat olive oil and add garlic Ange ginger paste
• Then add diced chicken and cook, once chicken is browned add madras spice and chilli
• Then add tomato purée and cook for 1 minute
• Then add onion gravy and bring to a simmer. Add coriander simmer for 1 minute
• Then add lime juice and vinegar and simmer for another minute
• Season with salt and pepper and taste.

CHICKEN VINDALOO BALTI STYLE

Steps:

• In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
• Add the chicken and allow to stand till needed.
• In a wok heat the oil and fry the onion and curry leaves till golden.
• Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
• Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
• Garnish with green chillies.