One Pot Chicken Vindaloo (BIR) Indian Restaurant Recipe | No Nonsense Simple Cooking Method For All

INGREDIENTS:
500 G CHICKEN THIGH – CUT INTO CUBES
4 TBSP OIL + 1 TBSP GHEE
1 BAY LEAF (TEZ PATA), 2 CARDIMON, 1 CINNAMON (CASSIA BARK)
2 SLICED ONION, 1 TSP GINGER, 1 TBSP GARLIC, 1 TSP SALT
3 PUREED TOMATO
SPICES (TSP)
4 CHILLI POWDER, 2 CURRY POWDER, 2 CORIANDER POWDER, 1 CUMIN POWDER, 2 PINCH GARAM MASALA POWDER, 2 PINCH KASOORI METHI
4 SMALL MARRIS PIPPER POTATOES
1.5 TBSP VINEGAR
1 HANDFUL CORIANDER

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Welcome everybody to another episode of Latif’s inspired today a one pot chicken Vindaloo dish check this out See you there nice thick sauce hugging a Chicken potatoes loads of chili this is Going to be amazing and I’ve got some Secret I normally put in some lovely Ingredients and if you followed up You’re gonna have the most amazing dish Ever so this is this should be better Than Indian restaurant dish because this Is the proper British Indian restaurant Style as well as the home style so it’s One pot that you’re gonna get that Lovely ginger garlic onions caramelized Flavor all those spices all my mouth is Watering I can’t wait to taste so you’ve Got to watch till the end for this Amazing chicken vindaloo Beautiful See it there Right people chicken vindaloo it is look At all that chili powder loads of spices Pureed Tomatoes nice thick cut onions Lovely chicken these are chicken thighs 500 grams all the ingredients are ready Fantastic and let’s crack on with this Amazing very popular Indian restaurant Classic chicken vindaloo Right let’s start cooking guys so Bismillah Right people so firstly we’re going to Start off with four tablespoons of Vegetable oil one tablespoon of pure

Butter ghee One Bangladeshi test butter which is the Bay leaf one cinnamon stick about two Inches and you can crack these cardamom Pods two of them Right people these are thick cut onions As I’ve shown you in the previous Chicken sagwala video the thicker you Cut it the easier is when we mash up This is going to be a one pot chicken Vindaloo dish so it’s a lot we’re using One tablespoon of garlic sometimes the Garlic can grow a little bit green but It’s fine One teaspoon of Ginger I’m going to add One teaspoon of salt Salt is like a catalyst it’s just going To soften up the vegetables faster Give this a well Cooking it on a high heat On the pot put the kettle on make sure You’ve got boiling water it just helps The cooking process faster right people It’s been just a couple of minutes since The onions ginger and garlic everything Has gone in Got that lovely golden Color to the ginger and garlic for the Wall if they’ve gone away [Applause] Now everything’s just soften up put the Gas on there medium and onions normally Takes about a good eight to ten minutes To soften up so keep an eye on it and

Come back to in eight to ten minutes All right people it’s been a few minutes I started to check The onions are softening up beautifully However the water has evaporated so Maybe I should have used a bit more Water So firstly I used about uh one third cup It’s 80 mil so another interior again The onions are suffering out wonderfully It’s still on a medium Gas Right beautiful people the only has been Cooking away for a good 10 minutes I’ve Got my potato masher same process This is a one foot dish so I’m making my Base crazy with all of this so As I said before when you cut the onions Nice and thick this just softens it up And it becomes a mushy Consistency and you also get that fried Onion flavor which is pretty sure in the Cooking process whereas if you pureed The onions You get watery onions which you do not Want All that fried curry flavor Wonderful that aromatic ginger and Garlic this is wonderful Now for the spices now this is vindaloo Very different from the Madras a few More different ingredients Etc I’m using Two teaspoons of curry powder two Teaspoon of coriander powder half a

Teaspoon of turmeric one teaspoon of Cumin now four teaspoon of chili powder This is the extra hot chili powder it’s Not the kashmiri chili powder you eaten For that spice level I personally find Four to five teaspoons perfectly fine if You put more than that it just ruins the Flavor so for my dress I normally go for Two teaspoons for vindaloo I normally go For uh four to five teaspoons so this Goes in just a lot just whack it in that Hot oil for a few seconds just wakes it Up that lives up all those spices Beautiful Now this is a cup of just over a cup of Tomato puree skin seeds in it all The Skins everything has a lovely flavor So just wrapped up in the chopper Blender And pureed it this is going to build That lovely Thick bitly gravy wonderful so let’s Spoon of the spices and wait for the oil To sort of separate Right people Since I put in the Tomato it’s been cooking away for a few Minutes just lowered the gas so now I’m Adding my secrets Ingredient Vinegar It’s one good tablespoon of vinegar what This does is The sour tartness it just brings out the

Chili That’s fragrance of the vinegar and the Chilies Beautiful Right people 500 grams of chicken thigh Just cut into cubes We’re doing all this Chicken into here Heat up to a high let the chicken Release its natural liquid Wow that’s going to be amazing gravy That vinegar all the spices Let’s generate some steam and the Chicken should start releasing some Natural liquids Right people It’s been about three four minutes since I’ve added the chicken Now those potatoes go in Let’s just put in the potatoes so the Spices go into the potatoes as well And then we’ll add Some water put a lid on and let Everything cook for a further five Minutes All right people it’s been a good five Minutes since I’ve added those potatoes Virtual liquid Thank you It’s been released from the chicken Etc Wow It’s a wonderful What color should look like Fantastic color

And this is going to be packed full of Flavor and if you follow my recipe You’re going to be thanking me For making your lives There you go look at that people Yo this is what I’m talking about Sorry about my enthusiasm but There’s a big fat foodie This is amazing Now I need to put some water so this was Boiled in no testing so which is perfect One cup of water you see that I want That cup of water to evaporate And then go back to that consistency That I wanted it However if you like a lot of sauce Then you shall just put in two cups of Water and let it simmer down and you Should have it this consistency however I like that nice thick restaurant Quality gravy which I want you guys to Enjoy These potatoes are going to be beautiful I love potato and Curry All right now get the heat up to a Medium high And we’ll come back to this in about 10 Minutes while we’ll keep an eye on it Every few minutes Foreign [Applause] Leaves Good two pinches

I’m gonna give it a wonderful flavor Garam masala for a bit of fried rice Aroma yo I love this Sitting on top always going to separate From the sauce It’s gonna be Amazing goodness so the gas isn’t low Come back to it five to eight minutes All right people There you go I did add a drizzle of water To soften up those potatoes wonderful Now Finish off with some coriander Beautiful there you go [Music] Now turn the gas off And let this sit for a good five minutes Or 10 minutes before you start serving Without steaming fresh hot rice Oh wow Potato Right people chicken vindaloo this looks Amazing I’m sure it’s going to taste Amazing and this is one pot dish Um so you’re gonna get that British Indian restaurant style of cooking and The flavor is going to be delicious now Check this out we need to taste this Oh lovely thick sauce Chicken Rice Bismillah

Yep I got that right Lovely spices When you put that vinegar the tartness It just brings out the chili flavor oh This is very Moorish Very hot steaming away it’s delicious With that potato Yep Wonderful There you go it’s cooked inside Mary’s Piper potatoes best potatoes ever If you’ve enjoyed this recipe don’t Forget to like share and subscribe for More videos at the thiefs see you soon

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