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- 1 KG BONELESS MEAT(chicken, lamb, beef or pork) in cubes
- PIECE OF GINGERROOT, grated
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 5 CARDAMOM PODS, split open and use inside seeds
- 1/2 TSP CINNAMON
- 1 TSP CHILI POWDER
- 1/2 TSP TURMERIC POWDER
- 1 TSP MUSTARD POWDER
- 8 CLOVES
- 1/2 TSP FENUGREEK SEEDS
- 1/2 TSP CUMIN SEEDS
- 6 TBSP OIL
- 1 GREEN SWEET PEPPER, sliced
- BUNCH OF GREEN ONIONS, chopped
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Mix the spices with
the yogurt, lemon juice and oil and marinate the chicken four hours
in this mixture. Grill 15 minutes per side, preferably over charcoal.
Tikka in Punjabi language
means "pieces". In Punjab, this dish is grilled on hot coals, whilst
in other parts of India it is prepared in the Tandoori oven.
On the 13th of
April, in
India Vaisakhi is celebrated,
the beginning of a new solar year. Click on
culinary calendar for more links
between cooking and celebrations.
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Mix the oil with the
spices and the onion and marinate the meat for 24 hours. Stir fry the
meat 5 minutes, add half a cup of water and simmer until done (depending
on which meat you are using). Finally, add the green pepper and the
green onions.
Vindaloo is originally from the Indian island Goa,
brought there by the Portuguese (the name comes from the Portuguese
vinho de alho, vinho is wine and alho garlic). In the old days, vindaloo
consisted of pork stewed with garlic in red wine. In Goa, other kinds
of meat were used and loads of spices were added to the regular recipe.
Therefore, this recipe is an exception to the "no more than 10 ingredients"
list. if you use vindaloo curry paste, you stay well within the list
of 10, however, it is Fun to experiment with the spices.
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