Ingredients:
- 500 grams chicken, boneless and cut into pieces
- 2 tablespoons vindaloo masala paste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, pureed
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Salt to taste
- Fresh coriander leaves for garnish
Marinade:
- 1 tablespoon vindaloo masala paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon vegetable oil
- Salt to taste
Instructions:
- In a bowl, combine the chicken pieces with the marinade ingredients. Mix well, ensuring each piece is coated. Allow it to marinate for at least 30 minutes.
- Heat vegetable oil in a deep pan or skillet over medium heat. Add the chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger to the pan. Cook for a minute until fragrant.
- Stir in the vindaloo masala paste and cook for a couple of minutes to release its flavors.
- Add the tomato puree, vinegar, sugar, and salt. Mix well and simmer for 5 minutes.
- Add the marinated chicken to the pan, along with any leftover marinade. Stir to coat the chicken with the spice mixture.
- Cover the pan and cook over low heat for 30-40 minutes or until the chicken is tender and cooked through, stirring occasionally.
- Once done, garnish with fresh coriander leaves.
- Serve hot with steamed rice or naan bread.
Enjoy the rich and flavorful Chicken Vindaloo, a classic Indian dish that combines succulent chicken with aromatic spices and tangy tomato sauce. It’s a perfect choice for spice lovers who appreciate a balance of heat and tang in their meals.
