Naga Chicken Vindaloo (BIR Style)
A HOT DISH MADE WITH GARLIC, GINGER, SPICES, VINEGAR AND NAGA PICKLE

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Naga Chicken Vindaloo (BIR Style)

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Ingredients

Adjust Servings:
3-4 tablespoons Vegetable Oil
1 Star Anise
1 Bay Leaf
4 Dry Kashmiri Chillies soaked in hot water to soften then chopped into small bits
1 very finely chopped (100g) Brown/White Onion
1 tablespoon Garlic & Ginger Paste
2 Green Chilli chopped finely
2 tablespoons + 6 tablespoons of water Tomato Paste
3-4 teaspoons Chilli Powder (Hot)
1 tablespoon Kashmiri Chilli Powder
1 tablespoon Mix Powder / Curry Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Fennel (seeds)
1/4 teaspoon Turmeric Powder
1/4 teaspoon Salt
1/4 teaspoon Black Pepper Powder
3 Cardamom Pods (seeds only) seeds only
250ml Curry Base
1/4 cup Fresh/Chopped Coriander
6-8 pieces Meat, Vegetables, Paneer or Tofu
2 Sliced Tomato
1/2 teaspoon Sugar
1 tablespoon Vinegar white,malt or cider (i use a mix of all 3)
1/4 teaspoon Garam Masala Powder
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 teaspoon (OPTIONAL) Mr Naga (Hot Chilli Pickle)

This BIR style Vindaloo is a hot, spicy Indian dish. It's fantastic flavours come from the heavy use of vinegar, garlic, naga pickle and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg

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  • Heat 4/5
Cuisine:

Ingredients

Directions

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Made BIR style with base gravy this Vindaloo is a hot, spicy Indian dish. It’s fantastic flavours come from the heavy use of vinegar, garlic, naga pickle and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg

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Steps

1
Done

add the oil to a pan on a low-medium heat and add in the star anise, bay leaf and Kashmiri chillies, fry for 30-60 seconds stirring occasionally until they become aromatic and bubbles start to form around the hard spices

2
Done

add in the onion, stir through and fry gently for a few minutes until they begin to soften

3
Done

stir the garlic and ginger paste and chopped green chillies and stir continuously for around 30 seconds

4
Done

add the chilli powder according to taste, Kashmiri chilli powder, mix powder, coriander powder, cumin powder, fennel seeds, turmeric, salt, black pepper and cardamom seeds. Mix in well to form a paste adding a small amount of base at any time if required to keep the paste loose.

5
Done

mix through and allow to fry gently for a minute or two to release all the flavours and cook the spices. Add a little hot base if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage

6
Done

once the oil in the spices separates turn up the heat to medium and add in the watered-down tomato paste and mix thoroughly. Allow to cook out the bitterness for 30-60 seconds seconds

7
Done

add in half of the heated up base and mix well. stir every couple of minutes until reduced by half then add the remainder

8
Done

sprinkle over the fresh coriander and allow to reduce for a further couple of minutes. There is no need to stir unless it looks like it's about to burn

9
Done

remove the bay leaf and star anise, stir well then add your choice of protein, tomato slices and sugar. Stir through well ensuring the meat is covered in sauce to prevent drying out. Reduce for a couple of minutes

10
Done

tip over the vinegar and garam masala and sprinkle over the dry fenugreek leaves crushing them between your fingers to release the flavours. Stir through well and allow to reduce again for a couple of minutes

11
Done

to give it a little extra kick add in some Naga pickle, stir through and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn. When the oil separates it's normally a good sign it's ready

Josh

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Red Onion Dip / Poppadum Onions / Pakora Chutney
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Masala Fries

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