One of the easiest chicken dishes, this Pepper Chicken Vindaloo requires no marination and no frying and grinding spices. Its simple and easy and especially suited for beginners. If you are new to cooking non-vegetarian food, then this dish is an absolute no-brainer.
PEPPER CHICKEN VINDALOO
Ingredients:
Chicken - 1/2 kg (any cut would do - boneless or drumstick or wings. I have used boneless)
Onion - 2, finely chopped
Green Chillies - 2, slit
Ginger-garlic paste - 1 T
Garam Masala - 1/2t
Red Chilly powder - 1t (optional)
Coriander powder - 1T
Ground black pepper - 1T
Vinegar - 1T
Salt to taste
Coriander leaves - for garnish
Seasoning
Mustard seeds - 1t
Cinnamon - 1 small stick
Cloves - 2
Method:
1. Heat oil in a pan. Add items given for seasoning.
2. Add garam masala and green chillies
3. Add onions and fry till they turn pink and soft.
4. Add ginger garlic paste and fry until the raw smell goes.
5. Add Red chilly powder and coriander powder and add a glass of water.
6. Add the washed and cut chicken pieces and salt and simmer for 5 minutes.
7. Add the vinegar and continue on medium flame. If it seems dry then add a little bit of water.
8. Add ground black pepper and mix well and simmer until the chicken is full cooked.
9. Garnish with coriander leaves and serve with rice or rotis.
Notes:
1. Chicken releases water while cooking. Hence add very less water at the beginning of the cooking process. You can adjust as you go.
2. Adding garam masala at the time of seasoning releases the aroma of spices when they hit the hot oil.
PEPPER CHICKEN VINDALOO
Ingredients:
Chicken - 1/2 kg (any cut would do - boneless or drumstick or wings. I have used boneless)
Onion - 2, finely chopped
Green Chillies - 2, slit
Ginger-garlic paste - 1 T
Garam Masala - 1/2t
Red Chilly powder - 1t (optional)
Coriander powder - 1T
Ground black pepper - 1T
Vinegar - 1T
Salt to taste
Coriander leaves - for garnish
Seasoning
Mustard seeds - 1t
Cinnamon - 1 small stick
Cloves - 2
Method:
1. Heat oil in a pan. Add items given for seasoning.
2. Add garam masala and green chillies
3. Add onions and fry till they turn pink and soft.
4. Add ginger garlic paste and fry until the raw smell goes.
5. Add Red chilly powder and coriander powder and add a glass of water.
6. Add the washed and cut chicken pieces and salt and simmer for 5 minutes.
7. Add the vinegar and continue on medium flame. If it seems dry then add a little bit of water.
8. Add ground black pepper and mix well and simmer until the chicken is full cooked.
9. Garnish with coriander leaves and serve with rice or rotis.
Notes:
1. Chicken releases water while cooking. Hence add very less water at the beginning of the cooking process. You can adjust as you go.
2. Adding garam masala at the time of seasoning releases the aroma of spices when they hit the hot oil.
Wow ... so simple. Am gonna try it this weekend for sure!
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