Chicken Vindaloo Recipe (Restaurant Style)

Make delicious restaurant style Goan Chicken Vindaloo. It is spicy, hot and super flavorful. Serve this with butter naan, any flatbreads, Basmati rice, flavored rice or rotis.

Prep Time10

Cook Time40

Resting time1

Total Time50

Servings:

Author: Swasthi

Ingredients

To make Vindaloo paste

1½ teaspoon cumin (or 1 teaspoon ground cumin)
2 inches cinnamon (or ¼ teaspoon ground cinnamon)
6 cloves (⅓ teaspoon ground cloves)
10 black pepper corn (or ½ to ¾ crushed black pepper)
½ teaspoon mustard seeds (or ¼ teaspoon ground mustard)
1½ tablespoons coriander seeds (or 1 tablespoon ground coriander)
2 green cardamoms (optional, ¼ teaspoon ground cardamom)
20 dried red chilies soaked in vinegar + ¼ cup hot water for 10 mins (or use 1¼ tbsp Indian chili powder)
¼ to ⅓ cup (60 to 80 ml) vinegar (malt/goan/red wine/ apple cider)
10 (25 grams) garlic cloves (or 2 tablespoons fine grated)
1½ inch (25 grams) ginger (or 2 tablespoons fine grated)

Other ingredients

2 lbs. (¾ to 1 kg) skinless bone-in chicken (or 1½ lbs. boneless chicken)
½ teaspoon turmeric
¾ to 1 teaspoon sea salt
3 tablespoons oil (I use coconut oil)
2 cups (2 medium) onions (fine chopped or processed)
2 small tomatoes (optional) (pureed)
1 teaspoon sugar (optional)
¼ to ½ cup hot water (adjust as required)

Instructions

Make Vindaloo Paste

Option 1 with whole spices - Grind cumin, pepper, cinnamon, cloves, mustard, cardamoms and coriander to a fine powder. Add the garlic, ginger & soaked red chilies along with the liquid. Grind to a smooth paste.
Option 2 with ground spices – Add all the ground spices, red chili powder, grated garlic & ginger to a bowl. Pour vinegar and water only as required to make a thick paste.
Marinate chicken with the prepared vindaloo paste, salt and turmeric. Cover and set aside for a minimum of 1 hour to overnight in the refrigerator. If using bone-in chicken, don’t rest longer than 2 to 3 hours.

How to make Chicken Vindaloo

Heat oil in a wide pan/skillet and add the onions. Saute till golden, for about 9 mins. Deglaze the pan with 2 tablespoons water and cook down for 2 to 3 mins until jammy.
Stir in the marinated chicken and saute on a medium heat for 4 to 5 mins. Mix in the tomato puree if using and cook for another 4 mins.
Cover and simmer until the chicken is cooked through and the sauce is thick. If the pan dries out in between, pour ¼ to ½ cup hot water. I use about ½ cup but it may be different for you.
If your chicken vindaloo is runny, evaporate the excess moisture by cooking further. It thickens a bit more upon cooling. Taste test and add more salt or sugar to balance the tang.
Chicken Vindaloo tastes best the next day. Refrigerate for the flavors to develop & reheat before serving. Steamed rice, poee (Goan bread) or any kind of artisan breads or flatbreads like Naan or tandoori roti go well with this.

Video

Nutrition