Discover the ultimate Chicken Vindaloo recipe – a fiery, tangy Goan curry made with marinated chicken, vinegar, and aromatic spices. Perfect for spice lovers!
Chicken Vindaloo
IntroductionIf you're craving bold flavors and aromatic Indian cuisine, Chicken Vindaloo is your answer. This Goan-Portuguese fusion dish is a fiery curry known for its spicy, tangy, and garlicky punch. Originally made with pork, Chicken Vindaloo has become a global favorite, especially for those who enjoy heat and flavor in every bite. Whether served with steamed rice, naan, or paratha, this dish never fails to impress.
Servings: 4
Cost: 200
Ingredients
For the Vindaloo Marinade:
- 500 g boneless chicken cut into chunks
- 2 tbsp white vinegar
- 1 tsp sugar
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp cinnamon powder
- Salt to taste
For the Gravy:
- 2 tbsp oil
- 1 large onion finely chopped
- 1 tsp mustard seeds
- 1 dry red chili optional
- 1 tsp garam masala
- ½ cup water
- Fresh coriander for garnish
Instructions
How to Make Chicken Vindaloo
Step 1: Marinate the Chicken
- In a large bowl, combine chicken with all the marinade ingredients. Mix well and let it rest for at least 1 hour, or preferably overnight in the refrigerator for deeper flavor.
Step 2: Prepare the Masala
- Heat oil in a pan. Add mustard seeds and dry red chili. Let them splutter. Add chopped onions and sauté until golden brown.
Step 3: Cook the Chicken
- Add the marinated chicken to the pan. Cook on medium heat for 8–10 minutes. Stir occasionally.
Step 4: Simmer the Curry
- Add ½ cup water, cover the pan, and simmer for another 10 minutes or until the chicken is fully cooked and the gravy thickens.
Step 5: Final Touch
- Sprinkle garam masala, give it a final stir, and garnish with fresh coriander.
Expert Tips
- Adjust the heat: Add more or fewer chilies based on your spice preference.
- For best taste, marinate the chicken overnight.
- Add potatoes if you like a more traditional Goan version.
- Use Kashmiri chili powder for a rich red color without too much heat.
What to Serve with Chicken Vindaloo?
- Steamed Basmati Rice
- Garlic Naan or Tandoori Roti
- Simple cucumber raita to balance the heat
Variations
- Vegetarian: Swap chicken for tofu, paneer, or chickpeas.
- Beef or Lamb: Replace chicken with red meat for a richer version.
- Low-oil version: Use an air fryer or bake the marinated chicken before adding to the gravy.
Final Thoughts
- Chicken Vindaloo is a must-try for fans of spicy Indian food. Its depth of flavor, simplicity, and rich history make it a staple in any Indian food lover’s kitchen. Try this homemade version and elevate your curry night to a whole new level.