Chicken Tikka Vindaloo Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Add chicken pieces to the marinade and let it sit for at least 1 hour, or overnight for better flavor.
• STEP 3.Heat oil in a pan and add chopped onions. Cook until golden brown.
• STEP 4.Add the marinated chicken pieces and cook until they are browned on all sides.
• STEP 5.In a separate bowl, mix together cumin powder, coriander powder, turmeric powder, and red chili powder.
• STEP 6.Add the spice mixture to the pan and cook for a minute.
• STEP 7.Add vinegar and chopped tomatoes to the pan. Cook until the tomatoes are soft and mushy.
• STEP 8.Add water and simmer the curry for about 15-20 minutes, or until the chicken is cooked through.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• For a spicier version, increase the amount of red chili powder.
• Marinating the chicken overnight will result in more flavorful and tender meat.
• Adjust the amount of vinegar according to your taste preference.

Storage and Serving

• Leftover Chicken Tikka Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Chicken Tikka Vindaloo with steamed rice, naan bread, or roti for a complete meal.