Chicken in fiery and tangy Vindaloo Sauce
Serves 25 to 30
½ cup clarified butter or vegetable oil
10 oz Sukhi Vindaloo Paste
3 to 4 cups Water
5 pounds chicken breasts trimmed of fat and cut into 1-inch cubes
2 cups finely chopped fresh cilantro
Heat the butter or oil in a large heavy bottom pan on medium heat. Add the Vindaloo paste and stir continuously with a spatula to smoothen it out. Add the water and mix until well combined and slightly thickened. Add the chicken and mix well. Reduce the heat and cover; simmer until the sauce is thick and the chicken is cooked. Garnish with cilantro.
Using clarified butter adds to flavor and also helps to cook without buring, due to higher smoking point than butter.
Serve it with basmati rice or naan bread.