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Vendaloo Murghi (Chicken Vindaloo)


2 teaspoon                   Cumin seed

2 each                          Dried Red Chilies

1 teaspoon                   Black Peppercorns

1 teaspoon                   Cardamom Seed

1 each                          Cinnamon Stick

1 ½ teaspoon               Black Mustard Seed

1 teaspoon                   Fenugreek Seeds

1 teaspoon                   Coriander seeds

½ teaspoon                  Ground Turmeric

5 tablespoon                White Wine Vinegar

2 teaspoon                   Salt

1 teaspoon                   Brown Sugar

2 tablespoon                Vegetable Oil

2 each                          Onions Sliced thin

1 1/2cup                      Water

2 pound                       Chicken Breasts, cubed into 1 inch pieces

1 tablespoon                Ginger, minced

8 each                          Garlic cloves,  minced


  1. Grind the first nine ingredients together and combine with the vinegar, salt, and sugar. Set aside
  2. Sauté onions in oil until brown. Add 1/4 cup of water
  3.  Place in a blender and process to a smooth paste. reserve
  4. Blend the ginger and garlic with 3 T of water to form a smooth paste.
  5. Saute the chicken cubes and reserve
  6. Drain excess oil from pan and heat the ginger/garlic paste for a few seconds. Add the spice mixture Stir fry a few seconds.
  7. Add the meat and onion paste along with 1 cup of water. Bring to a  simmer
  8. Simmer gently until chicken is tender and cooked through.
  9. Adjust consistency with water as needed
  10. Adjust seasoning

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