Chicken Vindaloo

Ingredients 

350 gms Boneless chicken

1 tsp Ginger-garlic paste

1/2 tsp Haldi

1 tsp Corinader powder

1 tsp Red chilli powder

1 tsp Vinegar

Salt, to taste

2 Onions

2-3 Dry red chillies

1 tsp Mustard seeds

1-inch Cinnamon stick

1 tsp Jeera

1 tsp Saunf

2-3 Garlic cloves

1-inch Ginger piece

2 tbsp Oil

Water, as required

1. To make this dish, we first need to marinate the chicken. Add the chicken pieces to a bowl and combine them with haldi, red chilli powder, ginger-garlic paste, coriander powder, vinegar, and salt. Mix well.

2. Cover the bowl with plastic wrap and keep it in the refrigerator for around 1 to 2 hours. For vindaloo masala, heat oil in a pan and add chopped onions. Saute until they turn golden brown in colour.

3. Now, in a separate pan, roast dry red chillies, elaichi, mustard seeds, a cinnamon stick, jeera, and saunf. Grind these roasted masalas with ginger and garlic to form a smooth paste. (Add water if needed).

4. Add this vindaloo masala to the onion mix and cook for a few minutes. Next, add the marinated chicken and cook on high heat for 4 to 5 minutes.

5. Now, reduce the heat to low, add water, cover, and allow it to simmer for 20 to 30 minutes. Once done, add salt to taste and garnish with fresh coriander leaves.