Simple Indian Chicken Vindaloo Recipe From Chef Ranveer Brar
Recipe Information
Chicken Vindaloo
Cultural Context
Chicken Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos', which was adapted by Goan cooks to include local spices and vinegar. Traditionally served during festive occasions, it has become a staple in Indian cuisine, known for its bold flavors and spicy heat. Today, Vindaloo is enjoyed worldwide, with various adaptations reflecting local tastes.
vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: lemon juice
Apple cider vinegar adds tanginess with fewer calories.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are more affordable.
mustard seeds
🥗Healthier: ground mustard
💰Cheaper: yellow mustard
Ground mustard can provide similar flavor in a pinch.
cinnamon stick
🥗Healthier: ground cinnamon
💰Cheaper: cinnamon powder
Ground cinnamon is easier to use and more accessible.
Grind 1 cup red chillies in a mixer.
Add ½ tablespoon black pepper to the chilli paste.
Add ½ tablespoon coriander.
Add ½ tablespoon cumin.
Add ½ tablespoon ginger.
Add 2-3 garlic.
Grind them all to make a paste.
Add 1 tablespoon of vinegar and grind again.
Take 500-gram chicken in a bowl and mix the paste with the chicken well.
Chop 1 onion.
Add 1 tablespoon oil in a pan and heat it.
Add the chopped onions to the pan and sauté until golden brown.
Add the marinated chicken to the pan.
Add water to the pan.
Plate the dish and garnish with coriander leaves and add some yoghurt.
Cooking Techniques
Equipment Needed
Spice Level:
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