Vindaloo implies garlic and vinegar and this dish has plenty of both! The heat of spices
Vindaloo implies garlic and vinegar, and this dish certainly has plenty of both. The heat balances the sharp taste of vinegar and the yoghurt balances the heat. Served with basmati rice, or a naan; this dish is best to relish on a cold evening.
- Chopped chicken thighs – 1 Kg
- Olive oil or any other cooking oil – 2 tbsp
- Chopped medium-sized onion – 1 No.
- Chopped serrano peppers – 2 No.
- Tomato paste – 1 tbsp
- Medium Tomatoes – 2 no.
- Salt and pepper to taste
For the Marinade
- White vinegar – ½ cup
- Minced garlic – 6 cloves
- Red chilli flakes – 2 tbsp
- Paprika – 1 tsp
- Ginger – 1 tsp
- Coriander – 1 tsp
- Turmeric Powder – 1/2 tsp
- Mustard powder – 1 tsp
- Cumin – ½ tsp
- Cinnamon – ½ tsp (freshly ground)
- Take a large bowl. Prepare the marinade by whisking together vinegar, turmeric powder, garlic, ginger, paprika, red chilli flakes, coriander, mustard powder, cumin and cinnamon.
- Add the chicken pieces to the bowl and rub the marinade on meat, so the mixture seeps it properly in the meat. Cover the bowl and refrigerate for at least 1 hour. If you can marinate it for overnight, it tastes best.
- Heat a large pan on medium flame. Now add olive oil, onion and peppers. Cook about 4-5 minutes, until they soften up.
- Now add the chicken along with the marinade. Cook chicken for another 5 minutes.
- Add the tomato paste and cook the mixture for another minute. Keeping stirring the chicken occasionally.
- Add ½ cup of water (or chicken broth for extra flavour) and stir until the mixture thins out and becomes like a sauce. Let it simmer for 20 minutes until the chicken is cooked through.
- erve it hot with rice or naan.
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