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Chicken Tindaloo Recipe

Chicken Tindaloo was created by Indian Restaurants in UK. It is a hotter version of Vindaloo a dish from Goa

Ingredients

1. Skinless boneless Chicken breast 1" to 1½": 2 Pounds

Marinate

1. Mustard oil: ¼ cup

Mustard oil is used for its pungency. You may substitute it with Canola oil
2. White Wine Vinegar: ¼ cup
3. Tamarind Pulp: 1 Tablespoon

Tamarind paste will give blackish color. Tamarind pulp is more appealing. If no Tamarind pulp, substitute with 1 teaspoon of Citric acid
4. Salt: ½ teaspoon
5. Minced Garlic: ¼ Cup

This not a mistake. You need one whole garlic bulb containing about 10 cloves
6. Finely chopped fresh ginger: 1 Inch

7. Serrano finely chopped: 5

8. Habanera finely chopped: 5

9. Curry Powder Standard Onset Punjabi: 2 Tablespoon

(Cumin powder: 2½ teaspoon, Coriander powder: 2 teaspoon, Turmeric powder: ½ teaspoon, Fenugreek powder: ½ teaspoon, Dried Ginger powder: ½ teaspoon)

10. Garam Masala Standard Frying Punjabi: 2 teaspoons

(½ teaspoons of each: Cinnamon powder, Ground Cloves, Ground Black pepper, Ground Cardamom)

11. Hot mustard powder: 1 teaspoon
12. Lal Mirch (Ground Hot Cayenne): 2 teaspoons

13. Degi Mirch (Paprika): 1 teaspoon

Curry

1. Ghee: ¼ Cup

2. Finely chopped onion (Preferably ground): 2 Cups

3. Water: ¼ Cup

Method

Marinate

1. Combine all the marinate ingredients in a stainless steel or glass bowl.

2. Stab each piece of chicken cube with a sharp pointed knife once or twice. This helps with marinate to penetrate deeper.

3. Add the chicken to marinate

4. Cover and marinate in refrigerator for one to 4 hours. It is important to cover to prevent the other foods from gathering odors from the marinate.

Cooking

1. Remove Chicken from the marinate. The surface of chicken should have almost no marinate. Save marinate mixture, set aside. The marinate is safe for cooking because of vinegar and salt

2. Heat Ghee in a heavy bottom pan. Add marinated chicken pieces. Brown Chicken on medium to high heat, about 6 minutes. The chicken will be cooked when internal juices will start to run clear. Do not overcook chicken, else it will become tough and dry. Remove browned pieces and set aside

3. Add Onions. Fry till onions are almost brown. 5 minutes

4. Add saved marinate mixture. Be careful during this step. Keep your eyes away from the pan. Cooking this mixture will irritate your eyes. Turn the heat on low to medium, and walk away to avoid the initial fumes for first 2 minutes. After that stir and fry till al the moisture is gone leaving behind a shiny Masala.

5. Add water. Cook further to form a nice loose paste.

6. Add Chicken. Bring it to a boil. Shut off heat Let it rest half an hour before serving

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