chicken vindaloo

Chicken Vindaloo Recipe

By Swasthi on September 14, 2023, Comments, Jump to Recipe

Make the Best Chicken vindaloo at home with this simple recipe. Vindaloo is a popular Portuguese influenced Indian dish made by marinating & simmering meat in a spicy Vindaloo paste. The term Vindaloo refers to “Meat Marinated in Wine & Garlic”. Much like Rogan Josh and Chicken Jalfrezi, this immensely popular dish is quite commonly found on the Indian restaurant menus & is known to be the spiciest & hottest of the Indian dishes.

Chicken vindaloo

About Vindaloo

The history of Vindaloo has been traced back to the times when Portuguese sailors carried wooden barrels containing meat soaked in a mixture of wine & garlic. This was an age old technique to preserve, brine & flavor up the meat. Over a period of time naturally wine turns to vinegar & the meat developed a flavor.

Influenced by the Portuguese, Goans derived a new dish named “VINDALOO”. It was flavored & spiced up to suit their local taste buds.

Since Goa is one of the top tourist destinations in India, over the years vindaloo became world popular. There are so many versions based on the basic adaptation of soaking meat in vinegar & garlic.

The recipe I have shared here will give you a delicious, moderately spicy & flavorful Chicken Vindaloo. You can use the same recipe to make shrimp vindaloo. I also have a similar Lamb Vindaloo recipe here.

An authentic traditional vindaloo is a thick dry curry which is hot tasting with bursting flavors of garlic & spices. The authentic recipe uses no onion & no tomatoes. It is just the meat marinated and simmered in the vindaloo paste.

We get to see so many variations of this dish in the restaurants with the use of onion and tomatoes. These 2 ingredients are used just to tone down the heat.

If you prefer to make an authentic vindaloo, just skip both – onions & tomatoes from the recipe shared below.

What to Serve Vindaloo with?

Vindaloo is best eaten with fluffy Basmati Rice, Butter Naan, Parathas, Roti, Chapati, Ghee Rice, Cumin rice or Turmeric Rice.

More Chicken Recipes,
Palak Chicken (Spinach Chicken)
Chicken Tikka Masala
Chicken Korma
Indian Chicken Curry
Methi Chicken

How To Make Chicken Vindaloo (Stepwise photos)

Make vindaloo paste

1. For this recipe, you may use dried red chilies or red chilli powder or red chilli flakes. Deseed 20 dried red chilies (or use 1 tablespoon red chilli powder or flakes). Add them to a bowl. Pour 3 tbsps vinegar and 3 to 4 tbsps hot water. Read recipe notes to find out more about what kind of vinegar to use. Set aside.

soaked red chilies in vinegar

2. Meanwhile, to a spice grinder add the following ingredients to make the spice powder

  • 1½ tablespoons coriander seeds (or 1 tablespoon ground coriander)
  • 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
  • 10 black pepper corn (½ to ¾ crushed black black pepper)
  • ½ teaspoon mustard seeds (¼ teaspoon ground mustard)
  • 2 inch cinnamon piece (¼ teaspoon ground cinnamon)
  • 4 cloves (2 pinches ground cloves)
  • 2 green cardamoms (optional, ¼ teaspoon ground cardamom)
spices in blender jar

3. Make a very fine powder.

powdered spices for chicken vindaloo

4. Add chopped & peeled ginger garlic (25 grams each, 10 garlic cloves, 1½ inch ginger ) and soaked red chilies to the blender. Also add up the vinegar in which the red chilies were soaked. I added in batches and used up the entire vinegar & water mixture.

adding ginger garlic and red chilies

5. Blend to a very smooth paste. If required you may splash more water to help it grind well.

ground paste to make chicken vindaloo

6. Add the paste to 2 lbs. (800 grams to 1 kg) cut chicken pieces. Sprinkle ¾ to 1 teaspoon salt and ½ teaspoon turmeric. Marinate, cover and set aside. If you like the chicken to absorb all the flavors then refrigerate overnight.

marinating chicken with vindaloo paste

Make Vindaloo Curry

7. Pout 3 tablespoons oil to a pan/pot and heat it. When the oil turns hot, add the onions (about 2 medium fine chopped or ground).

frying onions to make goan chicken vindaloo

8. Fry the onions on a medium heat, stirring constantly until they turn golden to light brown. Then stir in 1 tbsp vinegar & 1 teaspoon sugar.

browned onions

9. Add marinated chicken and saute for 3 to 5 mins on a medium flame. Garlic and ginger are raw here so saute the chicken well.

sauteing chicken  in vindaloo paste

10. Add tomato puree (optional, 2 medium tomatoes pureed or 2 tablespoon tomato paste like mutti) and mix.

adding tomato sauce to chicken

11. Saute again for another 2 to 3 mins.

sauteing chicken to make vindaloo

12. If your chicken lets out lot of moisture then skip adding water. I had to pour half cup hot water. Usually organic chicken doesn’t let out any moisture and you will need to add water accordingly.

pouring hot water to make chicken vindaloo

13. Mix well. Cover and cook on a medium to low heat until the chicken is fully cooked.

simmering vindaloo in  a pot

14. If your chicken vindaloo is runny, evaporate the excess moisture by cooking further. It thickens a bit and also turns to a dark color upon cooling.

hot spicy chicken vindaloo in pot

Serve chicken vindaloo with fluffy Basmati Rice or with Butter Naan or paratha. In restaurants, vindaloo is eaten with steamed rice, Naan or any other Indian breads. At home we eat it mostly with jeera rice, Turmeric rice and some times with roti or paratha.

Pro Tips

Vindaloo paste is a marinade prepared by blending whole spices, red chilies, garlic, ginger & vinegar. This is the key to making the best vindaloo. You can make this ahead of time and refrigerate for 2 months. Ensure you make a fine and smooth paste of this.

Well marinated chicken not only absorbs the flavors of vindaloo paste but is also succulent when cooked. So longer the meat rests in the marinade the better it is. If you do not have enough time to rest, then cook it and allow to rest for atleast an hour or 2.

Onions are optional in the recipe. If using, then choose the default brown or yellow onions here as they go well in this dish. You can either fine chop or process them and use.

Tomato is an optional ingredient which you can skip & is not used in the authentic recipe. Without tomatoes the dish turns out extremely hot. I have blanched the tomatoes and pureed them as we don’t prefer the chunky sauce. You may use chopped instead.

Since chicken vindaloo is not a creamy dish like the butter chicken or a korma, I prefer to use onions & tomatoes either processed or pureed. If you use them chopped, you will have a chunky vindaloo.

Chicken vindaloo recipe

Related Recipes

Recipe Card

Chicken vindaloo recipe

Chicken Vindaloo Recipe

A hot, spicy and flavorsome Chicken Vindaloo made by marinating & simmering chicken in a spicy and flavorful marinade. Serve this with butter naan, any flatbreads, Basmati rice, flavored rice or rotis.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes

Ingredients (US cup = 240ml )

To blend

  • tablespoons coriander seeds
  • 1 teaspoon cumin
  • 10 pepper corn
  • 2 inches cinnamon
  • 4 cloves
  • 2 green cardamoms (optional)
  • ½ teaspoon mustard seeds
  • 20 dried red chilies (less spicy kind) or 1 tablespoon chilli powder (notes 1)
  • 3 tablespoons vinegar (malt/goan/red wine vinegar) (notes 2)
  • 10 (25 grams) garlic cloves
  • 1½ inch (25 grams) ginger

Other ingredients

  • 2 lbs. (800 grams to 1 kg) bone-in chicken (or 1.5 lbs. boneless chicken)
  • ½ teaspoon turmeric
  • ¾ to 1 teaspoon salt (I used ¾ tsp pink salt)
  • 3 tablespoons oil (I used coconut oil)
  • 2 onions (optional) (fine chopped or processed)
  • 2 tomatoes (optional) (pureed)
  • 1 tablespoon vinegar (malt/goan/red wine vinegar) (notes 2)
  • 1 teaspoon sugar (notes 3)
  • ¼ to ½ cup hot water (refer notes)



  • Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
  • Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
  • Make a fine powder. Then add ginger garlic and soaked red chilies.
  • Add the vinegar water mixture and make a smooth paste.
  • Next add this to the cleaned chicken along with turmeric and salt.
  • Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.

How to make Chicken Vindaloo

  • Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
  • Add 1 tbsp vinegar & 1 tsp sugar to the onions.
  • Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
  • Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
  • If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
  • Cover and simmer until the chicken cooked through & fork tender.
  • To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
  • Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
  • Serve chicken vindaloo with plain rice or naan.


  1. Red chilies: Please adjust the spice level to suit your taste. This was not too spicy for us as I used the less spicy variety chilies.
  2. Vinegar: The taste & flavor of vindaloo depends on the vinegar used. So choose what goes well for you. In goan cuisine, goan vinegar is used. 
  3. Sugar is used to cut down the pungency from garlic and vinegar. So do not skip it. It should not sweeten the dish. You can add a bit more if you prefer.
  4. Water: Adjust the amount of water as needed to cook your chicken. Usually organic chicken or NON-GMO chicken need more water to cook. If using the regular kind of chicken, then it will let out lots of moisture & may need lesser water.
  5. To increase the heat: Just mix together some red chilli powder with little water and pour it to the pot.
  6. The color of your vindaloo will depend on the red chilies used. But that will not affect the taste.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


Watch Chicken Vindaloo Video

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken Vindaloo Recipe
Amount Per Serving
Calories 670 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 10g63%
Cholesterol 189mg63%
Sodium 623mg27%
Potassium 1347mg38%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 17g19%
Protein 38g76%
Vitamin A 2551IU51%
Vitamin C 335mg406%
Calcium 98mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes

Chicken Vindaloo Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Just put my chicken in fridge for overnight in the marinade.

I’ll report back again once it’s cooked. I’m excited 😊

5 stars
Made it today and blew my mind, thank you so much. I’m looking forward for the next recipe of yours I’ll be trying 😋

5 stars
My husband loves vindaloo, and this was my first crack at making it. Other than needing a little salt, it came out delicious!

5 stars
This is a great recipe easy to follow. Since I am sensitive to coriander I omit it but otherwise use all other spices. Is there a substitute for coriander powder or seeds ? The taste was great but I was just wondering if you had a suggestion.

5 stars
Tasty vibdaloo recipe

5 stars
One of the best Indian dishes I’ve made so far! Fair warning, this dish is fire! I’m every possible way 🥵😂

5 stars
Thank you Swasthi for the amazing chicken vindaloo recipe. This turned out the best I made in the years.

5 stars

5 stars

Great recipe! I just wanted to ask if you can also add fresh red or green chillies along with the dried but sauté with onions? Thanks!

5 stars
I absolutely love these recipes. The step by step, the photos to help you along, it’s wonderful. The history and origin of the dish is great too! I made 3 dishes tonight and it’s the best Indian food I’ve made ever. Love this website. Thank you!

5 stars
So glad I tried your vindaloo recipe. Great instructions and descriptions, perfect for an inexperienced cook like me. My curry came out fantastic. That you so much for sharing.

5 stars
Hi Swasthi
I recently received a vindaloo paste. I am aware anything made from scratch will be better. My question is do I follow your recipe except use the paste for the marinate? Thank you.

5 stars
Love it! This beats any vindaloo I’ve ever had. Would this recipe be adaptable to cooking in crock pot? I’m thinking low setting for 6hrs. I’d like to double or triple it to prepare for a crowd and the crock pot may be the way to go. Thanks so much for this amazing recipe!

5 stars
Excellent outcome! I followed the recipe almost to the letter. But I added extra alho (garlic) and used British base curry sauce instead of water (game changer!). Fantastic dish, so spicy you will sweat for hours!

Hello Swasthi, when you say ‘Deseed 20 dried red chilies (or use 1 tablespoon red chilli powder or flakes)’.
Is the red chilli powder Kashmiri red chilli powder?
Thanks again.

Thank you for your quick reply Swasthi. Am planning my NYE menu. Your chicken vindaloo and paneer palak. What to accompany these?-Your baigan bharta or dal fry or ?-what do you think?

🙏🏿 Swasthi. My best wishes for peace and good health for you and your family in 2023. Another great year of trying your wonderfull recipes this year and may it continue in 2023🙏🏿

Hello, I tried to print the recipe card but the notes don’t print. Any ideas why?

I have a question about the amount of chicken, 800g to 1Kg of chicken thighs with bones is only 4 or 5 chicken thighs so after de-boning & de-skinning it’s not a large amount of meat it seems to me – is this correct? If I was to use chicken breast instead would that need about 400 to 500g?.

lol wish I’d watched the video before my preperations yesterday. I’m making 2 versions, one version using de boned thighs (as I said…) and using as much whole spices as possible & red chillies with the chicken marinading overnight plus a version using chicken breast with powdered spices & hot chilli powder and marinaded for 3 hours. Will give my results next week, I’m sure it would have been better just deskinning the chicken but both versions look and smell good anyway!

I see some vindaloo recipes call for tamarind – is that a replacement for vinegar?

Tamarind: I’m no expert, but perhaps it’s more a replacement for the sugar than the vinegar?

Tamarind adds more of a tangy sourness (assam). It is more common in S.E. Asian cooking.

5 stars
I’ve made this twice now. It is just fantastic! Thank you for sharing this recipe! ❤️

Apologies the turmeric and salt reference. Apologies – was rushing Delete both comments if you want 🙂

Swasthi, I am cooking a few of your dishes tonight (mutton korma, carrot poriyal and chicken vindaloo). Not sure why I did not notice this last time but for the chicken vindaloo, you have turmeric listed but I can’t see when it is to be added. I added it after the onions were cooked.