MURGH VINDALOO(CHICKEN VINDALOO)
A dish from the western
coastal state of Goa, in Portugese style.
Chicken ( pieces ) - 1 kg.
Onion ( sliced ) - 165 gm.
Ginger/garlic paste - 10 gm.
Black carda]mom - 5 gm.
Cloves - 5 gm.
Black pepper corn - 4 gm.
Chili powder - 15 gm.
Cinnamon - 5 gm.
Cumin - 10 gm.
Turmeric - 10 gm.
Mustard powder - 10 gm.
White vinegar - 45 ml.
Oil - 60 ml.
Salt to taste.
Combine 2 sliced onions in a blender with a ginger/garlic paste, black cardamom, cloves, peppercorn, chili, cinnamon, cumin, turmeric, mustard, vinegar and salt. Blend to smooth paste. Combine chicken and a quarter of the paste in a bowl. Allow to stand for 2 hrs.
Heat oil in a pan and saute remaining onions till tender and light brown in color. Add remaining spice paste, stir over low heat for 30 mins, or till tender. Garnish with fresh coriander and serve hot with boiled rice.
Time taken -- 3 hrs
Serves -- 6 to 8.
