Murgh Vindaloo Recipe
Murgh Vindaloo
Fiery Chicken 'Curry'
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken* (Murgh) - washed, patted dry, and cut into 1 inch cubes
3 medium Potatoes (Aloo) - peeled and cut into 1 inch cubes
¼ Cup Coconut Toddy Vinegar -OR- Cider Vinegar (Nariyal Sirka / Jamun Sirka)
1 large Onion (Pyaz) - small chopped
4 Tbs Oil -OR- Ghee
1 tsp Garam Masala
1 tsp Kashmiri Chile Powder OR Paprika (Kashmiri Mirch / Deghi Mirch)
4-8 Whole Dried Red Chiles (Lal Mirchi) - amount to taste
Kosher Salt (Namak) to taste

Marinade:
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 inch piece Fresh Ginger (Adrak) - grated into a paste
2 Tbs Coriander Seed (Dhania Saabut)
1 Tbs Cumin Seed (Jeera)
1 Tbs Red Chile Powder (Lal Mirchi)
1 Tbs Black Mustard Seed (Rai)
1 tsp Fenugreek Seed (Methi Dana)
1 tsp Turmeric Powder (Haldi)
⅓ Cup Coconut Toddy Vinegar -OR- Cider Vinegar (Nariyal Sirka / Jamun Sirka)

Preparation:

Marinade:
  1. Place a small skillet over medium heat - Add coriander, cumin, mustard, and fenugreek seeds - Dry roast, continuously stirring, until fragrant (apx 2 minutes) - Remove from heat and allow to cool for 10 minutes - Once cooled, transfer to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder

  2. In a large, non-reactive bowl, combine ground spice blend, red chile powder, turmeric powder, garlic, and ginger until thoroughly combined - Slowly stir in the ⅓ cup vinegar until a thick paste is formed

  3. Add cubed chicken to mixture and toss until well coated - Cover and chill in the refrigerator for a minimum 4 hours (overnight for better results)

Vindaloo:
  1. Place cubed potatoes in a medium mixing bowl along with ⅛ tsp salt - Add the ¼ cup vinegar and enough water (if needed) to barely cover - Set aside

  2. Heat oil/ghee in a large, heavy bottomed pan, wok, or kadahi over medium-high heat until shimmering - Once oil is hot, add onions and sauté until soft (apx 4-5 minutes) - Reduce heat to medium

  3. Add chicken and its marinade - Sauté for 5 minutes (stirring occasionally)

  4. Cover and allow chicken to cook (stirring occasionally) in its own liquids for 15-20 minutes or until 'gravy' has reduced to a thick paste - Add garam masala, Kashmiri chile powder/paprika, dried red chiles, and salt to taste and thoroughly combine - Continue to sauté for 3 minutes

  5. Drain Potatoes (SAVE LIQUID!) - Set potatoes aside and add enough of the soaking liquid to the pot to cover chicken ⅛ inch deep (add additional water if necessary) - Bring to a boil

  6. Reduce heat to medium low - Cover and allow to simmer for 30-45 minute or until chicken is just tender (add a little water or 'potato liquid' as necessary to keep from sticking and scorching)

  7. Add potatoes to mixture - Cover and continue to simmer for an additional 15-20 minutes or until potatoes are cooked through and tender (add water as necessary to avoid sticking and scorching) - Final dish should have a heavy, thick , 'almost dry' sauce

  8. Serve hot along with basmati rice, chapatti, or naan and plain yogurt or raita
* Can Use Either White or Dark Meat

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