How To Make Chicken Vindaloo From Scratch | Restaurant Style Chicken Vindaloo Recipe
How To Make Chicken Vindaloo From Scratch | Restaurant Style Chicken Vindaloo Recipe
Hello everyone! Welcome to Imran's Kitchen. Today we will be teaching you how to make chicken vindaloo from scratch.
If you have any questions leave them in the comments below or feel free to email us.
Thank you for watching and make sure to subscribe and like the video!
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How To Make Vindaloo Sauce | Restaurant Style Vindaloo Sauce
How To Make Vindaloo Sauce | Restaurant Style Vindaloo Sauce
Hello everyone! Welcome to Imran's Kitchen. Today we will be teaching you how to vindaloo sauce.
If you have any questions leave them in the comments below or feel free to email us.
Thank you for watching and make sure to subscribe and like the video!
INGREDIENTS:
KASHMIRI DRY CHILLI - 200 GRAMS
GARLIC - 10 CLOVES
SEEDLESS TAMARIND (ADD 1 CUP OF WATER TO MAKE PASTE - 100 GRAMS
ONION - 1 OR 1 CUP
COCONUT MILK (UNSWEETENED) - 1 CUP
CUMIN SEEDS - 1 TS
CORIANDER SEEDS - 1 TBS
MUSTARD SEEDS - 1 TS
SALT - 2 TBS
CURRY LEAVES - 10 TO 15
VINEGAR - 4 TBS
OIL - 1/2 CUP (AS NEEDED)
GINGER PASTE - 2 TBS
NOTE: IF YOU WANT VINDALOO SAUCE EXTRA SPICY ADD 100 GRAMS OF REGULAR DRY CHILLIES AND 100 GRAMS OF KASHMIRI CHILLIES.
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Vindaloo from scratch without base gravy ????️????️????️????️ (British Indian Restaurant / BIR Style Taste)
Made from scratch this hot, spicy dishes fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg
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## Heat
The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as hot. If you fancy a vindaloo but hate heat simply leave out the green chillies and chilli powder.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
## Ingredients
3-4 tablespoons of oil
1 small grated onion
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 Kashmiri chillies
2 chilli green
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon of water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
2 tomato slices
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of fenugreek leaves kasoori methi
400ml hot water
## Method
1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the onion, garlic and ginger paste, fresh and chopped up Kashmiri chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them
4. now add the chilli powder, spice mix, coriander powder, cumin, sugar, fennel, salt, turmeric, pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a small amount of water at any time if required to keep the paste loose.
5. continue to fry or a further minute. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage
6. turn up the heat to high and add in the watered-down tomato paste and mix thoroughly. Allow to cook out for 30 seconds
7. sprinkle over the fresh chopped coriander then add your choice of protein, then stir through well ensuring the meat is covered in sauce to prevent drying out.
8. add a little more water if required and fry for a couple of minutes
9. add in the tomato slices, any remaining watery and stir through before adding the sugar
10. tip over the vinegar and garam masala, stir through and remove the star anise and bay leaf. Have a play around with which vinegar you prefer.
11. sprinkle over the dried fenugreek leaves and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn
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Chicken Vindaloo Curry BIR Indian Restaurant Style presented by Lee Jones - CurryShed
Chicken Vindaloo is a very popular Restaurant dish in the UK, and is suited to those who like the heat turned up - but this recipe also has a real depth of flavours obtained from the spices used and the cooking techniques involved.
This video shows a portion size as provided in a UK takeaway
The full recipe with printout option can be found on our website at
Websites
CurryShed Website
CurryShed Forum
The Curry Show
CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
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Copyright © This video is developed and first published on Mar 26 2021 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your videos if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
HOW TO MAKE BASE GRAVY - BIR - INDIAN RESTAURANT STYLE - SIMPLIFIED RECIPE TO FOLLOW
HI GUYS,
I WANTED TO SHARE THIS SIMPLIFIED VERSION OF BASE GRAVY FOR YOU GUYS TO COOK AMAZING CURRIES AT HOME.
SERVES 8-10 PERSONS
INGREDIENTS:
3 MEDIUM TO LARGE BRITISH ONION
3 MEDIUM TO LARGE TOMATO
2 CARROT
2 CAPSICUM
1 CUP OIL
6-8 GREEN CARDIMON
6-8 CLOVE
3 BAY LEAF (TEZ PATA)
3 (2 INCH) INDIAN CINNAMON (CASIA BARK)
1 TBS GINGER PASTE
1 TBS GARLIC PASTE
1/2 CUP CREAM
WATER
SPICE MIX:
2 TSP SALT
2 TSP CURRY POWDER
2 TSP CORIANDER POWDER
1/2 TSP CUMIN POWDER
1/2 TSP GARAM MASALA
1/2 TSP CHILLI POWDER
AFTER ADDING CREAM AND WATER, PLEASE BRING THE BASE GRAVY BACK TO A BOIL BEFORE COOLING IT DOWN AND REFRIDGERATING OR FREEZING.
MY RESTAURANT BASE GRAVY RECIPE:
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