Chicken Vindaloo (Restaurant Style)
Before cooking
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Steps as written in the recipe card.
12 stepsTiming varies by step
Ingredient prep checklist
- Black Pepper: 10 black pepper corn ((or ½ to ¾ crushed black pepper))
- Green Cardamoms: 2 green cardamoms ((optional, ¼ teaspoon ground cardamom))
- Dried Kashmiri Red Chiles: 20 dried Kashmiri red chilies (soaked in vinegar + ¼ cup hot water for 10 mins (or use 1¼ tbsp Indian chili powder))
- Garlic: 10 (25 grams) garlic cloves ((or 2 tablespoons fine grated))
- Ginger: 1½ inch (25 grams) ginger ((or 2 tablespoons fine grated))
- Onion: 2 cups (250 grams) onions ((2 medium, fine chopped or processed))
- Tomatoes: 2 small tomatoes ((optional) (pureed) )
- Sugar: 1 teaspoon sugar ((optional))
- Hot Water: ¼ to ½ cup hot water ((adjust as required))
Add the following spices to a grinder/blender. (Or if you are using ground spices, simply mix all the ingredients for paste in a mixing bowl and jump to step 5) 1½ teaspoon cumin seeds (or 1 teaspoon ground cumin) 10 black pepper corn (or ½ to ¾ crushed black pepper) 2 inches Ceylon cinnamon (or ¼ to ⅓ teaspoon ground cinnamon) 6 cloves (⅓ teaspoon ground cloves) ½ teaspoon mustard seeds (or ¼ teaspoon ground mustard) 2 green cardamoms (optional, ¼ teaspoon ground cardamom) 1½ tablespoon coriander seeds (or 1 tablespoon ground coriander)
References
This step uses
- 2 green cardamoms ((optional, ¼ teaspoon ground cardamom))
- 1½ tablespoons coriander seeds ((or 1 tablespoon ground coriander))
- ½ teaspoon mustard seeds ((or ¼ teaspoon ground mustard))
- 10 black pepper corn ((or ½ to ¾ crushed black pepper))
- 6 cloves ((⅓ teaspoon ground cloves))
- 2 inches Ceylon cinnamon ((or ¼ teaspoon ground cinnamon))
- 1½ teaspoon cumin ((or 1 teaspoon ground cumin))
Full ingredient reference
- 1½ teaspoon cumin ((or 1 teaspoon ground cumin))
- 2 inches Ceylon cinnamon ((or ¼ teaspoon ground cinnamon))
- 6 cloves ((⅓ teaspoon ground cloves))
- 10 black pepper corn ((or ½ to ¾ crushed black pepper))
- ½ teaspoon mustard seeds ((or ¼ teaspoon ground mustard))
- 1½ tablespoons coriander seeds ((or 1 tablespoon ground coriander))
- 2 green cardamoms ((optional, ¼ teaspoon ground cardamom))
- 20 dried Kashmiri red chilies (soaked in vinegar + ¼ cup hot water for 10 mins (or use 1¼ tbsp Indian chili powder))
- ¼ to ⅓ cup (60 to 80 ml) vinegar ((malt/goan/red wine/ apple cider))
- 10 (25 grams) garlic cloves ((or 2 tablespoons fine grated))
- 1½ inch (25 grams) ginger ((or 2 tablespoons fine grated))
- 2 lbs. (¾ to 1 kg) skinless bone-in chicken ((or 1½ lbs. boneless chicken))
- ½ teaspoon turmeric
- ¾ to 1 teaspoon sea salt
- 3 tablespoons oil ((I use coconut oil))
- 2 cups (250 grams) onions ((2 medium, fine chopped or processed))
- 2 small tomatoes ((optional) (pureed) )
- 1 teaspoon sugar ((optional))
- ¼ to ½ cup hot water ((adjust as required))