BIR 5 Spice Chicken Tikka Vindaloo
ID: ed6468f8...
A rich, hot, and slightly sour British Indian Restaurant (BIR) style curry cooked with pre-cooked chicken tikka, rich spices, and malt vinegar. It delivers a fiery kick while maintaining deep aromatic flavors.
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🍳 Cooking Flow
Sauté chopped garlic and tomato puree in hot oil. → Stir in dry spices, vinegar, and methi leaves to build the paste. → Incorporate pre-cooked chicken and hot base gravy in two stages. → Add chopped coriander, tomato wedges, and simmer until rich. → Transfer to a bowl and garnish with a lemon slice and fresh herbs.
Cooking Steps
Brief Cooking Order
Sauté chopped garlic and tomato puree in hot oil. → Stir in dry spices, vinegar, and methi leaves to build the paste. → Incorporate pre-cooked chicken and hot base gravy in two stages. → Add chopped coriander, tomato wedges, and simmer until rich. → Transfer to a bowl and garnish with a lemon slice and fresh herbs.
Introduction
A rich, hot, and slightly sour British Indian Restaurant (BIR) style curry cooked with pre-cooked chicken tikka, rich spices, and malt vinegar. It delivers a fiery kick while maintaining deep aromatic flavors.
Step 1
Heat vegetable oil in a frying pan over medium heat.
Step 2
Add 1 heaped teaspoon of fresh chopped garlic and cook for about 20-30 seconds. Do not let it burn.
Step 3
Pour in 2 tablespoons of loosened tomato puree and cook for about 40 seconds.
Step 4
Add the mix powder, chilli powder, black pepper, garam masala, and salt. Stir well to fry the spices. If the spices start to burn, add a tiny splash of hot base gravy to loosen them.
Step 5
Pour in 2 teaspoons of malt vinegar and stir it into the paste.
Ingredients List
Important Notes
Always use hot base gravy. Cold base gravy will lower the pan temperature, leaving the spices raw and preventing full flavor extraction.
Use fresh garlic instead of jarred garlic paste to avoid preservatives that cause sputtering and alter the curry's flavor profile.
Regularly scrape the caramelized gravy from the pan sides back into the curry; this is key to achieving the authentic BIR sweetness and rich texture.
If using raw chicken, slice it extra small so it cooks completely during the quick 10-minute cooking process.
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