Chicken Vindaloo

Method

1. Take chicken pieces in a bowl, add ginger-garlic paste and vinegar and mix well. Keep the bowl in the refrigerator for 4 hours to marinate.
2. Grind onion, tomato, ginger, garlic, green chilli, red chillies, cumin seeds, turmeric powder, coriander powder, red chilli powder and garam masala powder in a mixer into a smooth paste.
3. Heat oil in a non-stick pan, add chicken pieces till they turn a light brown all over.
4. Reduce heat, add the ground paste and saute for 2-3 minutes. Add tomato puree, salt and ½ cup water and cook till chicken is fully done.
5. Add most of the coriander leaves and mix well. Add lemon juice and mix.
6. Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.

Additional Tips and Tricks