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.

Chefs Tips:

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.