Ingredients:
- 500g chicken, bone-in pieces
- 1 cup Qutub Minar Vindaloo Paste
- 2 large onions, finely chopped
- 3 tomatoes, pureed
- 1/4 cup vegetable oil
- 1/2 cup vinegar
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh coriander for garnish
Instructions:
- Marinate the chicken in Qutub Minar Vindaloo Paste and vinegar for at least 2 hours.
- In a pan, heat vegetable oil and add cumin seeds and mustard seeds. Sauté until they splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add the marinated chicken and sear until it turns golden.
- Pour in the tomato puree and cook until the oil separates.
- Sprinkle turmeric powder and salt. Mix well.
- Add water as needed, cover, and let it simmer until the chicken is cooked through.
- Garnish with fresh coriander and serve hot with steamed rice or naan.
Experience the bold and robust flavors of Qutub Minar Vindaloo Paste in this Chicken Vindaloo recipe. The perfect balance of spices and aromatic essence will transport your taste buds to a culinary adventure you won’t forget. Enjoy the rich and authentic taste of this Qutub Minar creation!