VINDALOO (British Indian Restaurant / BIR Style)
Made using base gravy this VINDALOO recipe is a deliciously flavoured hot dish made with garlic, ginger, spices and vinegar
Full recipe, step by step instructions and video at
My Curry base recipe can be found at
All my recipes can be found at
If you dont fancy making the curry base gravy you can use my VINDALOO FROM SCRATCH version at
## Ingredients ##
######## IMPORTANT: Chilli powder heat can vary dramatically between brands and freshness. I recommend you initially use less than required as you can always add more ########
3 tbsp oil (vegetable)
2 bay leaf
1 inch cassia bark (cinnamon stick)
2 cardamom pods
10 peppercorns
1/4 tsp fennel seeds
1 onion
1 tsp ginger grated
1.5 tsp garlic grated
1/2 tsp salt
1 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
4 tsp chilli powder (3 tsp madras hot / 2 tsp hot / 1 tsp med / 1/2 tsp mild)
2 tbsp tomato paste
1/2 tomato slices
1 tsp vinegar
1/2 cup potato (part boiled and optional)
6-8 pieces of meat, vegetables, tofu or paneer
250 ml curry base
## Method ##
1. Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute
2. Add the onion and fry until caramelised
3. Add the ginger and garlic and salt, turn down the gas and cook for a few minutes
4. Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water
5. Add base gravy, meat, tomato (optional), potato (boiled - optional) and white vinegar (optional)
6. Add water if sauce is too thick and simmer to your desired consistency until the oil rises
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Vindaloo from scratch without base gravy ????️????️????️????️ (British Indian Restaurant / BIR Style Taste)
Made from scratch this hot, spicy dishes fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg
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## Heat
The heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as hot. If you fancy a vindaloo but hate heat simply leave out the green chillies and chilli powder.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
## Ingredients
3-4 tablespoons of oil
1 small grated onion
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 Kashmiri chillies
2 chilli green
1 tablespoon of Kashmiri chilli powder
3-4 teaspoons of hot chilli powder
1 tablespoon of mix powder or curry powder
3/4 teaspoon of coriander powder
3/4 teaspoon of cumin powder
1/2 teaspoon of fennel seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper powder
3 cardamom pods, seeds only
2.5 tablespoons of tomato paste mixed with 7 tablespoon of water
1/4 cup of fresh/chopped coriander
6-8 pieces meat, vegetables, paneer or tofu
2 tomato slices
1 teaspoon of sugar
1 tablespoon of vinegar
1/4 teaspoon of garam masala powder
1/4 teaspoon of fenugreek leaves kasoori methi
400ml hot water
## Method
1. add the oil to a pan on a medium heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the onion, garlic and ginger paste, fresh and chopped up Kashmiri chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix through and allow to fry gently for a minute. Add a little water if it's looking dry, it's fine to add some at any time when needed. Remember you're looking to gently fry the spices, not burn them
4. now add the chilli powder, spice mix, coriander powder, cumin, sugar, fennel, salt, turmeric, pepper and cardamom seeds. Mix in well to form your vindaloo paste adding a small amount of water at any time if required to keep the paste loose.
5. continue to fry or a further minute. If you ever have gritty or grainy curries it’s most likely that you are not cooking out your spices for long enough at this stage
6. turn up the heat to high and add in the watered-down tomato paste and mix thoroughly. Allow to cook out for 30 seconds
7. sprinkle over the fresh chopped coriander then add your choice of protein, then stir through well ensuring the meat is covered in sauce to prevent drying out.
8. add a little more water if required and fry for a couple of minutes
9. add in the tomato slices, any remaining watery and stir through before adding the sugar
10. tip over the vinegar and garam masala, stir through and remove the star anise and bay leaf. Have a play around with which vinegar you prefer.
11. sprinkle over the dried fenugreek leaves and allow to reduce to your desired consistency without stirring unless the sauce looks like it's about to burn
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## More dishes ##
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## Follow Me ##
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## Items i use ##
Coconut Milk Powder
Aluminium Pan
Large Pot
Stick Blender
Chefs Spoon
Spatulas
Measuring Jug
Measuring Spoons
Iron Tawa
Non Stick Tawa
Cooking Stove
I participate in the Amazon Associates Program. If buy using an affiliate link, I earn a small commission directly from Amazon, this does not affect the price you pay.
Vindaloo, the king of curries ????️????️????️????️ (British Indian Restaurant / BIR Style)
A hot, spicy dish. It's fantastic flavours come from the use of vinegar, garlic and chilli spices. A hugely popular Indian restaurant meal, where it can be made with beef, chicken, lamb, prawns, or veg
???? If you like the video please help by clicking the LIKE button
## HEAT
the heat in this dish comes from the chilli powder and green fresh chillies. Kashmiri chillies are normally mild and used more for colour but check the label first as some are sold as hot. if you fancy a vindaloo but hate heat simply leave out all chillies and chilli powders and replace the Kashmiri chilli for paprika.
3-4 tsp chilli (very hot)(vindaloo heat)
2 tsp chilli (hot)(madras heat)
1 tsp chilli (mild)(pathia heat)
## INGREDIENTS
3 tablespoons of oil
1 star anise
1 bay leaf
1 tablespoon of garlic and ginger paste
2 tablespoons of tomato paste mixed with 6 tablespoons of water
2 dried Kashmiri chillies cut into pieces
2 chopped green finger chillies
1 tablespoon of mild Kashmiri chilli powder
1 tablespoon of mix powder or curry powder
3-4 teaspoons chilli powder
1/2 teaspoon fennel seeds
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
3 cardamom pods (just the seeds)
250 millilitres heated curry base gravy
8 pieces of meat
2 slices of tomato
1/4 teaspoon dried fenugreek leaves/methi
1/4 cup fresh finely chopped coriander
1/2 a teaspoon of sugar
1 tablespoon malt vinegar
1/4 teaspoon garam masala
## METHOD
1. add the oil to a pan on a low heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
2. add in the garlic and ginger paste, tomato puree, Kashmiri and finger chillies, stir continuously for around 30 seconds
3. add the Kashmiri chilli powder, mix powder, chilli powder, fennel seeds, coriander powder, cumin powder, salt, ground black pepper, turmeric and cardamom pod seeds
4. mix well to form your vindaloo paste adding a small amount of base at any time if required to keep the paste loose and fry gently until the oil separates
5. add in your choice of protein, sliced tomatoes and methi leaves coat in the masala and allow to cook for a couple of minutes
6. turn the heat up to high, add the curry base, incorporate well and allow to reduce for 5 minutes stirring occasionally to prevent any sticking
7. allow to reduce until your protein is cooked through and the sauce is the thickness you require
8. sprinkle over the fresh chopped coriander, sugar, vinegar and garam masala, stir through and serve
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Classic Indian Restaurant Style Chicken Vindaloo BIR Recipe | Step by Step Cooking Guide
This Classic Indian Restaurant Style Chicken Vindaloo will leave you wanting more, its hot and spicy, you got sweat rolling off your forehead, you can't handle the heat but still want more, you just can't get enough of this delicious chicken vindaloo curry. This recipe is a classic recipe, no fancy stuff just exactly how its made at the restaurants and takeaway.
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Related videos :
how to Make Base Gravy -
How to Make BIR MIx Curry Powder -
How to Pre cook chicken -
Equipment mainly used :
Mortar and Pestle Set
Aluminium Pan-
Aluminium Karahi -
Non Stick Karahi -
Cooking Utensil -
Chef's Knife -
Mix Curry Powder - (not my recipe)
Ingredients you will need to make Chicken Vindaloo BIR Style
6-8 Pieces Precooked chicken
300-400ml Base gravy
1.5tsp Lemon juice
1tsp Ginger/Garlic Paste
1tsp Mix Curry Powder
2.5 tsp Red chilli Powder (add more or less)
1 tbsp Fresh Coriander
2-3 pieces of Pre Cook potatoes (Bombay Aloo)
1 -2 Green chilli (optional)
How to Make Chicken Chicken Vindaloo Indian Restaurant Takeaway Style recipe - please watch video for full instruction
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#chickenvindaloo #hotcurry #vindaloo
KING OF CURRIES; VINDALOO
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AUTHENTIC VINDALOO RECIPE RESTAURANT STYLE.MORE RECIPES AVAILABLE AT curryrecipesecrets.com
How To Make Chicken Vindaloo From Scratch | Restaurant Style Chicken Vindaloo Recipe
How To Make Chicken Vindaloo From Scratch | Restaurant Style Chicken Vindaloo Recipe
Hello everyone! Welcome to Imran's Kitchen. Today we will be teaching you how to make chicken vindaloo from scratch.
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