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 CHICKEN VINDALOO

Ingredients:

• Chicken - 500 gm 
• Oil - 3 tbsp
• Ginger Garlic paste - 1 tbsp 
• Fresh Lime Juice - 1 tbsp
• Onion - 2 (chopped)
• Tamarind paste - 1 tsp (concentrate)
• Sugar - 1 tsp
• Turmeric powder - 2 tsp
• Salt to taste
  

For Roast and Grind :

• Cumin Seeds - 2 tsp
• Red chilli - 3 to 4
• Coriander Seeds - 1 tbsp
• Pepper - 3 tsp
• Cinnamon - 1 inch piece
• Cardamom - 2
• Star anise - 1
• Mustard seeds -1 tsp

For Garnish :

• Fresh Cream - 2 tbsp (optional)
• Coriander leaves - 2 tbsp 

 

Method:

In a spice grinder, grind fried red chilli, cumin seeds, coriander seeds, pepper, cardamom, star anise  and mustard seeds to a powder. Place in a bowl  and combine with ginger garlic paste and turmeric powder. Set aside.

Take a large pan and heat oil and butter mixture over medium flame. Add onion , turmeric powder and 3 tsp salt and cook, uncovered, stirring often, until onions are dark golden brown, 10 to 15 minutes. 

Raise heat to medium to high add chicken cook, turning chicken pieces for 10 minutes.

Add spice mixture and cook, stirring, until fragrant about 2 minutes.

Pour in enough water to cover chicken. Add salt and bring to a simmer. Stirring occasionally,  until liquid is reduced by half , about 30 minutes.Stir in lime juice and sugar. Cook uncovered until sauce reduces and thickens. Remove from heat and Garnish with coriander leaves .

Serve hot with rice or ghee rice or chapati or Butter Naan.