Chicken Vindaloo

Ingredients:

• Chicken - 250-300 gms (boneless and cut into bite-sized chunks)

For gravy:

• Ginger-Garlic paste – 2 tbsp
• Onion – 1 medium (finely chopped)
• Cinnamon – 1 in
• Cloves – 7-8
• Black pepper – 10-12
• Red chilli powder – 3 tbsp (adjust to taste)
• Turmeric powder – 2 tsp
• Tomato paste – 3 tbsp
• Vinegar – 1 tbsp
• Cumin seeds – 1tsp
• Oil (for searing off chicken)
• Butter – 2-3 tbsp
• Salt to taste

Method:

1. Marinate chicken with salt and pepper.
2. In a sauce pan with oil sear off chicken and keep aside.
3. Remove the oil.
4. In the same pan, add butter and sauté ginger-garlic paste, cumin seeds and onion.
5. Add cinnamon stick, cloves, black pepper corn, red chilli powder and turmeric powder and sauté well.
6. Add tomato paste and vinegar. Cook well.
7. Add water for desired consistency of gravy
8. Add chicken. Mix well and simmer till chicken is tender.
9. Serve with rice.
10. Bon Appetite.

Note: 

• Tastes better overnight.
• (Optional) Use rosemary and thyme in oil when searing chicken.