Ingredients:
Baramati Agro tender Chicken curry cut 950gm, Malt vinegar 3 tbsp, Dry Red Chili 7 to 8 No, Rai Dal 2 tbsp, Cinamon sticks 1.5 inch, Clove 2 nos, Black pepper 3nos, Garlic Cloves 10 no, Ginger 1 inch, Salt to taste, Turmeric powder 1/2 tsp, Jeera powder 1/2 tsp, Oil 6 tbsp, Potato 3 no, Onion 2 no, Coriander leaves 2 tbsp, Sugar 1/2 tsp
Cooking Method | 4-5 Minutes
1. Mix chicken pieces with salt and turmeric powder and set aside to marinate.
2. Add Soaked, dried and deseeded red chillies, cinnamon stick, mustered dal,black pepper,clove in vinegar
3. Add Soaked Masala, ginger, garlic , water and grind into a smooth paste.
4. Heat oil in a non-stick pan. Add chopeed onion and saute for 2 minutes.
5. Add marinated chicken and mix well. Cook on high heat for 1 minute.
6. Add cup of water, mix well, cover and cook on low heat for 5-10 minutes or till the chicken is half cooked.
7. Add ground paste, some water and mix well. Cover and cook for 5 minutes.
8. Add potato cubes, sugar, jeera powder. Mix well, cover and cook for 8-10 minutes or till the chicken and potato is completely cooked.
9. Garnish with coriander leaves and enjoy Chicken Vindaloo.
Serve hot with roti, pulao, white rice.
