Скачать с ютуб CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA в хорошем качестве

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. 🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--    / @currieswithbumbi   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. KEEP IN TOUCH FOOD LOVERS - My email - [email protected]. Share the photos of your culinary success by emailing me. Facebook -   / currieswithbumbi   🎬Related videos - 🎬Chicken Recipes -    • CHICKEN AND LAMB RECIPES   🎬 Vegetable Pulao Recipe -    • RESTAURANT STYLE PERFECT VEGETABLE PU...   🎼Background Music - (From YouTube Audio Library) Lowest Of Fi Riddim By Konrad OldMoney Come On In By Silent Partner #vindaloorecipe #chickenvindaloo #currieswithbumbi -------------------------------------------------------------------------------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------------------------------------------------------------------------------- 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.