Ingredients:
Video recipe: https://youtu.be/7sM_M0TpcjE
For the Crispy Onions:
2 onions, thinly sliced
1 cup oil (for frying)
For the Vindaloo Paste:
7 dried Kashmiri red chillies
4 regular dried red chillies
1/2 cup malt vinegar
11 garlic cloves
1 medium-sized ginger, chopped
1 tbsp Kashmiri chilli powder
1 tsp turmeric
2 tsp salt
1 tbsp tomato puree
Dry Aromatics:
1 tsp cumin seeds
1 tsp mustard seeds
1 small cinnamon stick
4 green cardamom pods
1/2 tsp fenugreek seeds
2 tsp black peppercorns
1 tbsp coriander seeds
For the Chicken:
1 kg skinless chicken, cut into pieces
1 cup water
2 tsp jaggery or brown sugar
For Garnish:
Fresh coriander, chopped

Instructions:
Prepare the Crispy Onions:
Slice 2 onions thinly to get delicate slivers.
In a medium heated pan, pour in 1 cup of oil.
Add the sliced onions and fry until golden brown and crispy, about 10 minutes. Stir constantly to avoid burning.
Once 95% done, remove the onions and let them cool completely. They will continue to cook slightly from the residual heat.
Make the Vindaloo Paste:
In a bowl, soak 7 dried Kashmiri red chillies and 4 regular dried red chillies in 1/2 cup malt vinegar for 15 minutes.
In a medium heated pan, dry braise the following for 3 minutes until aromatic: 1 tsp cumin seeds, 1 tsp mustard seeds, 1 small cinnamon stick, 4 green cardamom pods, 1/2 tsp fenugreek seeds, 2 tsp black peppercorns, and 1 tbsp coriander seeds.
Once braised, let the spices cool completely and then grind them into a fine powder using a spice grinder.
In a small food processor, blend the soaked chillies and vinegar with 11 garlic cloves, 1 chopped ginger, 1 tbsp Kashmiri chilli powder, 1 tsp turmeric, 2 tsp salt, 1 tbsp tomato puree, and the ground dry aromatics to make the vindaloo paste.
Marinate the Chicken:
In a bowl, marinate 1 kg skinless chicken with the vindaloo paste. Mix thoroughly to ensure even coating. There’s no need to let it sit; it’s ready to cook immediately.
Cook the Chicken Vindaloo:
In the same pan used for the onions, leave 1/4 cup of oil.
Add the marinated chicken and fry for about 5 minutes until the spices meld with the chicken and come alive.
Once the chicken is seared well and the gravy starts to develop, pour in 1 cup of water from the edge to avoid washing away the spices.
Bring the mixture to a gentle boil, cover with a lid, lower the heat, and let it cook for 20 minutes or until the chicken is fully cooked.
Add 2 tsp of jaggery or brown sugar to balance the flavours.
Finish and Serve:
Garnish the Chicken Vindaloo with a generous amount of fresh chopped coriander.
Serve with rice or naan, and enjoy the fiery, tangy flavours of this Goan classic.
By BURMAWALA KITCHEN
That looks great! Can you share the recipe pls? Thanks!
Ingredients: Video recipe: https://youtu.be/7sM_M0TpcjE For the Crispy Onions: 2 onions, thinly sliced 1 cup oil (for frying) For the Vindaloo Paste: 7 dried Kashmiri red chillies 4 regular dried red chillies 1/2 cup malt vinegar 11 garlic cloves 1 medium-sized ginger, chopped 1 tbsp Kashmiri chilli powder 1 tsp turmeric 2 tsp salt 1 tbsp tomato puree Dry Aromatics: 1 tsp cumin seeds 1 tsp mustard seeds 1 small cinnamon stick 4 green cardamom pods 1/2 tsp fenugreek seeds 2 tsp black peppercorns 1 tbsp coriander seeds For the Chicken: 1 kg skinless chicken, cut into pieces 1 cup water 2 tsp jaggery or brown sugar For Garnish: Fresh coriander, chopped  Instructions: Prepare the Crispy Onions: Slice 2 onions thinly to get delicate slivers. In a medium heated pan, pour in 1 cup of oil. Add the sliced onions and fry until golden brown and crispy, about 10 minutes. Stir constantly to avoid burning. Once 95% done, remove the onions and let them cool completely. They will continue to cook slightly from the residual heat. Make the Vindaloo Paste: In a bowl, soak 7 dried Kashmiri red chillies and 4 regular dried red chillies in 1/2 cup malt vinegar for 15 minutes. In a medium heated pan, dry braise the following for 3 minutes until aromatic: 1 tsp cumin seeds, 1 tsp mustard seeds, 1 small cinnamon stick, 4 green cardamom pods, 1/2 tsp fenugreek seeds, 2 tsp black peppercorns, and 1 tbsp coriander seeds. Once braised, let the spices cool completely and then grind them into a fine powder using a spice grinder. In a small food processor, blend the soaked chillies and vinegar with 11 garlic cloves, 1 chopped ginger, 1 tbsp Kashmiri chilli powder, 1 tsp turmeric, 2 tsp salt, 1 tbsp tomato puree, and the ground dry aromatics to make the vindaloo paste. Marinate the Chicken: In a bowl, marinate 1 kg skinless chicken with the vindaloo paste. Mix thoroughly to ensure even coating. There’s no need to let it sit; it’s ready to cook immediately. Cook the Chicken Vindaloo: In the same pan used for the onions, leave 1/4 cup of oil. Add the marinated chicken and fry for about 5 minutes until the spices meld with the chicken and come alive. Once the chicken is seared well and the gravy starts to develop, pour in 1 cup of water from the edge to avoid washing away the spices. Bring the mixture to a gentle boil, cover with a lid, lower the heat, and let it cook for 20 minutes or until the chicken is fully cooked. Add 2 tsp of jaggery or brown sugar to balance the flavours. Finish and Serve: Garnish the Chicken Vindaloo with a generous amount of fresh chopped coriander. Serve with rice or naan, and enjoy the fiery, tangy flavours of this Goan classic. By BURMAWALA KITCHEN
Thank you!!🙏
Very good..!!!!! 👌
Looks heavenly.
Isn’t the chicken usually diced/shredded?