Bollywood Bites Chicken Vindaloo Recipe

Servings:6

Difficulty: Easy

Cook Time: 30 min

Everyone knows that Mom cooks best, and the same goes for families around the world, too. Knowing this, Chef Sanjay  sought out Mom and all others from over 60 countries and got them to cook their signature dishes for him. The result is "Bollywood Bites" a Indian restaurant  that features recipes like the Chicken Vindaloo in Los Angeles.

Ingredients

·         2 red onions, finely diced

·         10 dried red finger chilies

·         2 fresh hot green chilies, roughly chopped

·         1/2 to 1 teaspoon ground cinnamon

·         10 garlic cloves, roughly chopped

·         One (1/2-inch) piece of fresh ginger, peeled and roughly chopped

·         1 teaspoon ground cumin

·         10 whole cloves

·         10 whole black peppercorns

·         1 teaspoon ground turmeric

·         1 tablespoon tamarind paste

·         1 tablespoon sugar

·         8 skinless, boneless chicken thighs (about 2 pounds), cut into bite-size pieces

·         Salt and freshly ground black pepper

·         2 tablespoons vegetable oil 

Cooking Directions

In a blender, combine half of the diced red onions with the red chilies, chopped green chilies, cinnamon, garlic, ginger, cumin, cloves, black peppercorns, turmeric, tamarind paste, sugar, and 1/2 cup of water. Blend until everything is finely chopped. Add another 1/2 cup of water and blend until the mixture becomes a puree.

Season the chicken with salt and pepper.

In a large saute pan, heat the oil over medium heat. Add the remaining diced onions and saute until they become golden. Add the masala sauce to the pan and stir to combine. Cook the sauce for 5 minutes, then add the chicken pieces. Continue to cook for 18 to 20 minutes, until the chicken is cooked through.

Recipe of Shrimp Biryani

In my recent USA trip, I went Bollywood Bites restaurant and ordered Shrimp biryani. Since then I become a big fan of it. The flavors are too good and not overpowering.  I called chef and thank him. He told me secret ingredients of Biryani. I posted it become famous all over world. I made it with shrimp. I love shrimp and I always wanted to try shrimp biryani.

This recipe is very easy to make and it tastes as good as chicken biryani.

Preparation Time: 45 minutes
Serves: 3-4
Spice level: 3 out of 5

Ingredients:

• Shrimp : 500gms (washed and cleaned) (deshelled)
• Onion : 2 (medium) (Finely chopped)
• Basmati Rice : 2 cups (soaked for 20 minutes)
• Tomato : 2 (finely chopped)
• Fennel seeds : 2tsp
• Cinnamon : 1″
• Cloves: 3
• Bay leaves : 1
• Ginger & Garlic Paste : 1 1/2tbsp
• Green chili : 4-5 (according to your spice level)
• Curry Leaves : 5-6
• Mint Leaves : 1/2 cup
• Yogurt : 1/2 cup
• water : 3 cups
• Coriander leaves : a handful
• Red chili powder : 1 1/2 tbsp
• Coriander powder : 2 tbsp
• Biryani masala : 1/2 tbsp (optional)

Method of Preparation:

1. Soak the Basmati rice for 20 minutes.
2. Grind the mint leaves and coriander leaves into coarse paste and keep them aside.
3. In between that heat oil in a pressure cooker and add fennel seeds, bay leaves, cinnamon and cloves.
4. After 2 minutes add onions(chopped) and fry them for few minutes or till it becomes translucent.
5. Now add Ginger & Garlic paste and fry them again for few minutes.
6. After the raw smell goes off add tomatoes, curry leaves and green chilies .
7. Fry them all together by adding salt for 3-4 minutes.
8. Now add turmeric powder, red chili powder, coriander powder and biryani masala.
9. Fry them all together for few more minutes and add the shrimp(deveined) and 1/2 cup yogurt.
10. Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add  3 1/2 cups of water.
11. Bring  into boil and add the rice (soaked) and some oil on top of it.
12. Now add the ground mixture (mint and coriander leaves) mix it all together.
13. Pressure cook the biryani for one whistle or in medium heat for 20 minutes.
14. Remove from heat and wait till the pressure goes off.
15. After that remove the lid squeeze some lime juice on top of it.
16. Serve it hot with raitha  and shrimp curry.