Chicken tikka
Vindaloo
- 600 GRAM CHICKEN BREAST, in strips
- PIECE OF GINGERROOT, chopped
- 3 CLOVES GARLIC, chopped
- 1/2 TSP TURMERIC
- 1/2 TSP CURRY POWDER
- 1 TSP CHILI POWDER
- 3 TBSP LEMON JUICE
- 1 TSP GARAM MASALA
- 1 CUP YOGURT
- 2 TBSP OIL
- 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
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.
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 more fun to experiment with the spices.
