Naga Chicken Vindaloo (From Scratch / Base Free)
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 very finely chopped (100g) Brown/White Onion
- • 1 Star Anise
- • 1 Bay Leaf
- • 1 tablespoon Garlic & Ginger Paste
- • 4 Dry Kashmiri Chillies
- • 1 tablespoon Kashmiri Chilli Powder
- • 3 teaspoons Chilli Powder (Hot)
- • 1 tablespoon Mix Powder / Curry Powder
- • 3/4 teaspoon Coriander Powder
- • 3/4 teaspoon Cumin Powder
- • 1/2 teaspoon Fennel (seeds)
- • 1/2 teaspoon Turmeric Powder
- • 1/2 teaspoon Salt
- • 1/4 teaspoon Black Pepper Powder
- • 3 Cardamom Pods (seeds only)
- • 2.5 tablespoons + 6 tablespoons of water Tomato Paste
- • 250ml Water
- • 1/4 cup Fresh/Chopped Coriander
- • 2 Green Finger Chillies
- • 6-8 pieces Meat / Veg / Paneer
- • 2 Sliced Tomato
- • 1 teaspoon Sugar
- • 1 tablespoon Vinegar
- • 1/4 teaspoon Garam Masala Powder
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon (OPTIONAL) Mr Naga (Hot Chilli Pickle)
Preparation Steps
add the oil to a pan on a low-medium heat and add in the star anise, bay leaf and Kashmiri chillies, fry for 30-60 seconds stirring occasionally until they become aromatic and bubbles start to form around the hard spices
add in the onion, stir through and fry gently for a few minutes until it begins to soften
stir the garlic and ginger paste and stir continuously for around 30 seconds
add the Kashmiri chilli powder, salt, pepper, mix powder, coriander powder, fennel seeds, chilli powder according to taste, cardamom seeds, cumin powder and turmeric.
mix through and allow to fry gently for a minute or two to release all the flavours and cook the spices.
once the oil in the spices separates turn up the heat to medium and add in the watered-down tomato paste and mix thoroughly.
add in the hot water and mix well. stir every couple of minutes until reduced by half
sprinkle over the fresh coriander and the chopped green chillies and allow to reduce for a further couple of minutes.
remove the bay leaf and star anise, stir well then add your choice of protein, tomato slices and sugar.
tip over the vinegar and garam masala and sprinkle over the dry fenugreek leaves crushing them between your fingers to release the flavours.
finally to give it a little extra kick add in some Naga pickle (other pickles are available) stir through and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn.