Chicken Vindaloo Recipe

Ingredients

Marinade

• 4 tablespoons white wine vinegar
• 2 to 4 tablespoons vindaloo spice blend
• 1 tablespoon ginger grated
• 2 tablespoons garlic minced
• 2 teaspoons kosher salt

Remaining Ingredients

• 2 pounds boneless chicken breasts cut into 2 inch pieces, pat dry (Start with marinating the chicken)
• 4 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 large onion finely diced
• 1 teaspoon kosher salt
• ¼ cup water
• 1 large yellow potato peeled and cubed into 2 inch pieces
• ¼ teaspoon turmeric
• 2 tablespoons Kashmiri red chili powder or to taste
• 1 tablespoon brown sugar
• 1 tablespoon tamarind paste
• ½ cup chopped cilantro for garnish

Steps

1. Combine all the marinade ingredients in a medium bowl, then coat the chicken thoroughly in the mixture. Put aside for about 20 minutes as you prepare the remaining ingredients. If marinating ahead, refrigerate for up to 12 hours.
2. Heat the ghee with the Instant Pot on Sauté(Hi). Put in the mustard seeds and wait for them to pop. Add the onions and salt, cook for 5 minutes, then press Cancel.
3. Mix in the marinated chicken and water, deglazing the bottom of the pot thoroughly. Layer the potatoes, red chili powder and turmeric over the top without mixing. Close the Instant Pot and set Steam Release to Sealing. Choose Manual/Pressure Cook (High) and set 5 minutes. Let the pressure release naturally, then press Cancel.
4. Open the Instant Pot and put in the brown sugar, tamarind paste and more vindaloo spice blend if needed. Switch to Sauté, mix thoroughly and cook for another minute, then press Cancel. Garnish with chopped cilantro and serve hot with Basmati rice and Paratha.

Stove Top Recipe:

1. In a medium bowl, combine all the marinade ingredients and coat the chicken thoroughly. Leave aside for about 20 minutes while you prepare the remaining ingredients. For marinating ahead, refrigerate for up to 12 hours.
2. Warm the ghee in a heavy-bottomed pot. Put in the mustard seeds and wait until they pop. Add the onions and 1 teaspoon of salt, then cook over medium-high heat for 10 minutes. Stir often, letting the onions soften without browning.
3. Mix in the marinated chicken, potatoes, turmeric and red chili powder thoroughly. Add half a cup of water and stir briefly. Cover and cook over medium heat for 15 to 20 minutes, or until the chicken is cooked through, adding more water as needed. Put in the brown sugar, tamarind paste and more vindaloo spice blend to taste. Finish with chopped cilantro.