This document provides a recipe for vindaloo chicken. It instructs the reader to marinate chicken with salt and turmeric, then saute it in butter. It also includes directions for making a vindaloo masala by roasting and grinding fenugreek and cumin seeds. Finally, it describes cooking the chicken in a pan with shallots, spices, tomato puree, vindaloo masala, and tamarind water before garnishing with coriander leaves.
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This document provides a recipe for vindaloo chicken. It instructs the reader to marinate chicken with salt and turmeric, then saute it in butter. It also includes directions for making a vindaloo masala by roasting and grinding fenugreek and cumin seeds. Finally, it describes cooking the chicken in a pan with shallots, spices, tomato puree, vindaloo masala, and tamarind water before garnishing with coriander leaves.
This document provides a recipe for vindaloo chicken. It instructs the reader to marinate chicken with salt and turmeric, then saute it in butter. It also includes directions for making a vindaloo masala by roasting and grinding fenugreek and cumin seeds. Finally, it describes cooking the chicken in a pan with shallots, spices, tomato puree, vindaloo masala, and tamarind water before garnishing with coriander leaves.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
This document provides a recipe for vindaloo chicken. It instructs the reader to marinate chicken with salt and turmeric, then saute it in butter. It also includes directions for making a vindaloo masala by roasting and grinding fenugreek and cumin seeds. Finally, it describes cooking the chicken in a pan with shallots, spices, tomato puree, vindaloo masala, and tamarind water before garnishing with coriander leaves.
Copyright:
Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online from Scribd
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Ingredients: 250 gm boneless chicken Salt to taste Turmeric powder to taste Butter to taste For Vindaloo Masala: Fenugreek
seeds and cumin seeds in equal proportions For the Main Preparation: 4 Tbsp olive oil 4 Tbsp chopped shallots 1 1/2 tsp ginger garlic paste 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 cup tomato puree Salt to taste 1 1/2 tsp vindaloo masala 3 tsp tamarind water Coriander leaves to garnish Marinate the chicken with salt and turmeric powder. Saute the marinated chicken in butter for about 10 minutes. The chicken is ready. For the Vindaloo Masala: Roast the fenugreek seeds and the cumin seeds in an open pan and then grind them together to a masala. Vindaloo masala is ready. For the Main Preparation: Heat oil in pan. Add chopped shallots, ginger garlic paste, red chilli powder , turmeric powder, tomato puree, salt, chicken, vindaloo masala and tamarind water. Mix it well. Vindaloo chicken is ready. Garnish with coriander leaves and serve hot with rice.
