Chicken Vindaloo Best Recipes

CHICKEN VINDALOO

Ingredients:

• 1 -3 1/2 lb chicken, quartered and skinned
• salt & freshly ground black pepper
• ghee or butter
• 3 garlic cloves, peeled and minced
• 2 cups yellow onions, finely chopped
• 2 tablespoons ginger powder
• 2 teaspoons cumin powder
• 2 teaspoons yellow mustard seeds, ground
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon turmeric
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon paprika
• 2 teaspoons lemon juice
• 2 tablespoons distilled white vinegar
• 1 teaspoon brown sugar
• 2 teaspoons salt
• 2 cups water
• 2 tablespoons dried tamarind, mixed with
• 2 tablespoons hot water, worked through a sieve, discarding the seeds

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

Ingredients:

• 10 whole dried red chiles
• 1/2 cup of white vinegar
• 5 large red onions, peeled and roughly chopped
• One 1/4-inch piece unpeeled ginger, roughly chopped
• 10 cloves garlic
• 1/2 cup vegetable oil
• 2 bay leaves
• 2 cloves
• 2 cardamom pods
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 2 cups canned tomato puree
• 1 tablespoon Kashmiri red chile powder
• 1 tablespoon red chile powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 tablespoon turmeric powder
• Salt
• 3 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 bunch fresh cilantro, chopped
• Cooked rice, for serving

Steps:

• Soak the chiles in the vinegar in a small bowl for 30 minutes.
• Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside.
• Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes.
• Stir in the tomato puree. Add the chile paste, Kashmiri red chile powder, red chile powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice.