Tandoor Chef makes it easy to be your own at-home Indian chef with our authentic Indian recipes. You love our restaurant quality Indian cuisine and it's why each month we select a special classic Indian recipe to compliment our healthy frozen meals. From the Tandoor Chef kitchen to yours ... Enjoy!
You love our Lamb Vindaloo, now you can make your own version using chicken. Soon, you'll be a tandoori chef!
Servings: 4 servings
Prep time: 45 - 50 minutes
- 2 Tbsp. coriander 6 onions, chopped
- 3 Tbsp. green chilli
- 3 Tbsp. ginger
- 4 tsp vindaloo paste
- 3 Tbsp. oil
- 2 Tbsp. garlic
- 1 tsp Kasoori Methi
- Salt to taste
- 18 oz chicken
- 14 oz Khoya
- 1/2 cup water
- 1/2 tsp dry mango powder
- 1/2 tsp red chilli powder
- 1/2 cup tomato purèe
- 1/4 tsp turmeric powder
Pairs great with our Garlic Naan!
Clean the chicken and boil until cooked through, adding salt while boiling. Peel, wash and grind the onions to a paste. Grind the garlic, ginger and green chilli with the onions, and grate the Khoya. Finely chop the coriander for garnishing.
Heat the oil in a pan and fry the onion paste till golden brown. Add the grated Khoya and mix well. Add the garlic paste and sautè for a minute. Add the tomato purèe, red chilli powder, turmeric powder, vindaloo paste, dry mango powder and salt, mix well and sautè for 3 to 5 minutes. Add water and let cook for a minute, then add chicken and cover and cook on low for 3 to 10 minutes. Add the Kasoori Methi and mix well. Remove from heat and serve hot.
Garnishing: For garnishing and additional flavor are finely chopped coriander.
When you think of paprika you probably picture the image above. Of course, paprika is actually made from ground dried bell peppers and chili peppers and their 'heat' or hotness will vary.
Though primarily used for flavor, paprika does contain antioxidants and several vitamins.