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Chicken Vindaloo Recipe

Chicken Vindaloo
How to make Chicken Vindaloo

A fiery and tangy chicken curry with a tomato and tamarind gravy from Goa.

  • Total Cook Time1 hr
  • Prep Time 20 mins
  • Cook Time 40 mins
  • Recipe Servings2
  • Medium

Ingredients of Chicken Vindaloo

  • 350 gms Boneless chicken
  • 1 tsp Ginger-garlic paste
  • 1/2 tsp Haldi
  • 1 tsp Corinader powder
  • 1 tsp Red chilli powder
  • 1 tsp Vinegar
  • Salt, to taste
  • 2 Onions
  • 2-3 Dry red chillies
  • 1 tsp Mustard seeds
  • 1-inch Cinnamon stick
  • 1 tsp Jeera
  • 1 tsp Saunf
  • 2-3 Garlic cloves
  • 1-inch Ginger piece
  • 2 tbsp Oil
  • Water, as required
  • Coriander leaves, for garnish

How to Make Chicken Vindaloo

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To make this dish, we first need to marinate the chicken. Add the chicken pieces to a bowl and combine them with haldi, red chilli powder, ginger-garlic paste, coriander powder, vinegar, and salt. Mix well.
Cover the bowl with plastic wrap and keep it in the refrigerator for around 1 to 2 hours. For vindaloo masala, heat oil in a pan and add chopped onions. Saute until they turn golden brown in colour.
Now, in a separate pan, roast dry red chillies, elaichi, mustard seeds, a cinnamon stick, jeera, and saunf. Grind these roasted masalas with ginger and garlic to form a smooth paste. (Add water if needed).
Add this vindaloo masala to the onion mix and cook for a few minutes. Next, add the marinated chicken and cook on high heat for 4 to 5 minutes.
Now, reduce the heat to low, add water, cover, and allow it to simmer for 20 to 30 minutes. Once done, add salt to taste and garnish with fresh coriander leaves.
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