The recipe of Indian cuisine is light, without going overboard with dotting and seasonings. Ideal if you want to try to start cooking India. Absolutely nothing complicated and no rare spices, everything is available for sale almost everywhere. It seems that this is even a kind of famous Vindalu. And garlic, chili and a little vinegar are common here. Goa and Kashmir use slightly less chili, replacing some with paprika. The red color remains and the sharpness is less than you might expect.
- 1 1/2 tsp cumin seeds (zira)
- 1 tsp. mustard seeds (ideally - black black mustard seeds:)
- 500-600 g chicken fillet
- 3/4 tsp cayenne pepper (chili powder)
- 2 tsp. paprika
- 1/2 tsp. turmeric
- salt
- 1 1/2 tbsp wine vinegar
- 4 cloves of garlic
- 3 tbsp olive or rapeseed oil
- 1 onion
Cumin and mustard seeds must be crushed in a mortar or ground in a coffee grinder to a powder state.
In a bowl, mix the diced chicken, cumin and mustard powder, cayenne pepper, paprika, turmeric, salt, vinegar and garlic (a few cloves can be left whole, some crushed). Mix well, cover with cling film and leave for 1-2 hours in the refrigerator.
In a frying pan, heat the oil, cut the onion into half rings and fry until golden brown. 4-5 minutes. Add the marinated chicken, stirring, fry for 7-8 minutes over high heat until each piece is browned. Add 120 ml of water and another 1/2 tbsp. vinegar, bring to a boil. Cover and simmer for about 5 minutes. We try, if necessary - you can add a little salt. Serve with rice.
Cumin and mustard seeds must be crushed in a mortar or ground in a coffee grinder to a powder state.
In a bowl, mix the diced chicken, cumin and mustard powder, cayenne pepper, paprika, turmeric, salt, vinegar and garlic (a few cloves can be left whole, some crushed). Mix well, cover with cling film and leave for 1-2 hours in the refrigerator.
In a frying pan, heat the oil, cut the onion into half rings and fry until golden brown. 4-5 minutes. Add the marinated chicken, stirring, fry for 7-8 minutes over high heat until each piece is browned. Add 120 ml of water and another 1/2 tbsp. vinegar, bring to a boil. Cover and simmer for about 5 minutes. We try, if necessary - you can add a little salt. Serve with rice.
