BIR Style Chicken Tikka Vindaloo
Here’s a step by step guide of what’s in the video.
1. 10 minutes before hand make the chille paste/ gravy.
2.Boil the small cubed potatoes until they are slightly soft, then set them aside for later.
3. Add the Ghee and cooking oil to the pan.
4. Add the chopped garlic after few seconds when the garlic has become lightly browned add the chopped onions.
6. Add the tomato puree once the onions are softened.
7. Add the mix curry powder.
8. Add fenugreek leaves.
9. Add potatoes and chicken together.
10. Add salt to taste.
11. Cook the chicken and the potatoes with spices for at least 30 seconds on low heat.
12.Add sliced green chilies.
13.Add chilli paste / gravy.
14.After adding the chilli paste/ gravy cook it for at least 30 seconds on medium heat.
15. Add the base gravy.
16. Cook it for another 30 seconds.
17. Add the coriander.
I have made Syed’s Vindaloo and can say it is one of the best restaurant style/restaurant quality dishes I have ever made. For perspective, I have made BIR curry for 25 years so hopefully that let’s you know how good his recipes are.
Very highly recommended.
that’s great to hear Martin, thanks for the feedback