Chicken Vindali

08 Jun
Chicken Vindali

Here again my Pondicherry connections are clearly visible. This is the “vindail” or the “vindali”( as my grandmother used to call it). It is quite different from the vindaloo. The people from Pondicherry believe the dish actually came about from the vin d’ail(wine and garlic). Many others say it originated from the Portuguese vindaloo, brought down by the soldiers and merchants. But both the vindaloo and the vindali are quite different from each other.



Chicken                                                                                                   –              1 kg

Onions                                                                                                     –              4 nos

Tomatoes                                                                                               –              4 nos

Garlic                                                                                                        –              20-25 flakes

Cumin seeds                                                                                         –              2 tbsps

Fenugreek seeds                                                                                                –              1 tsp

Cloves                                                                                                      –              4-5 nos

Bay leaf                                                                                                   –              1 no

Cinnamon stick                                                                                     –              1” piece stick

Red chilli powder                                                                                 –              1 tbsp

Turmeric powder                                                                                                –              1 tsp

White vinegar                                                                                       –              1 tbsp

Oil                                                                                                              –              3-4 tbsps




In a medium pan, heat oil and add the whole garam masalas i.e., cloves, cinnamom and bay leaf. Add the onions and fry till they get slightly brown. Soak the cumin, fenugreek and garlic in vinegar and gring them to a paste. Add the ground paste to the browned onions and fry well. Now, add the turmeric powder, red chilli powder and mix well, and wait for the oil to separate or come near the edges of the pan. Add the tomatoes and cook till they are soft. Season with salt and add the washed and cleaned chicken. Mix it well with the gravy and cover with a lid. Cook the chicken till it is tender and done. Remove from the heat and add a tsp of vinegar and serve hot with rice or biryani.





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Posted by on June 8, 2014 in Chicken


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