Chicken Vindaloo

My second favorite Indian dish after Chicken Tikka. I’ve heard people say it’s better the next day… Not sure about that yet.

Marinade Ingredients

  • 10 dried Kashmiri chilies
  • 2 Tbsp tomato paste
  • 10 cloves of garlic
  • 1/2 c. apple cider vinegar
  • 1 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp black pepper
  • 1 Tbsp coriander
  • 1 Tbsp sweet paprika
  • 2 tsp ginger powder
  • 1/2 tsp mustard powder
  • 1/4 tsp turmeric
Remaining Ingredients
  • 2 lb. chicken thighs
  • 1 Tbsp neutral oil or ghee
  • 1 large onion diced
  • 1 Tbsp sugar

Directions

  1. De-seed dried chilies and soak in hot water for 1 hour and drain.
  2. Blend re-hydrated chilies, apple cider vinegar, tomato paste, and garlic cloves. Mix in cumin, cardamom, cinnamon, clove, black pepper, coriander, paprika, ginger, mustard powder, and turmeric.
  3. Cut chicken thighs into manageable bite size pieces and mixed together with marinade. Cover and refrigerate for 1-4 hours.
  4. In a large pot, heat oil/ghee of medium heat and add diced onion. Saute until just starting to brown.
  5. Add marinated chicken, sugar and ALL the marinade to the pot and stir. Bring up to a simmer and reduce heat to low. Cover and cook for 30-45 minutes until chicken is cooked through and tender.
  6. Serve over Basmati rice.