Chicken Vindaloo

Ingredients:
1/2 kg chicken breast
2 cup chopped onion
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn mustard seeds
1 tea spn coriander seeds
1 tea spn cumin seeds
1/2 tea spn fenugreek (schinduf) seeds
2 tea spn vinegar (I used distilled vinegar)
2 tea spn chili powder or 4-5 red chilies (increase the amount of chilies if required)
6-7 strands coriander leaves
Oil
Salt

Method:
Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander
seeds, cumin seeds to a smooth paste. Apply this paste and salt to the chicken.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy(It may
help to deep fry the onions in oil to speed up the process). Take them out on a clean
kitchen towel to remove all the extra oil. Grind to a paste along with vinegar. This is the
dark paste that gives the color to the dish, I removed the onions a tad bit early, so they
were not crisp and the color of the dish remained light. Add this to the chicken(Add a
little water if gravy is too thick). Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade.
Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve
hot.