Spicy Chicken Vindaloo Recipe

spicy chicken vindaloo recipe
spicy chicken vindaloo recipe

AuthorBinitaCategoryDinners, Lunch, Main Dishes, Non VegetarianDifficultyIntermediate

A popular goan spicy chicken recipe with a unique taste.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins



Chicken Vindaloo Recipe


For Making Vindaloo Masala

  • 15-20 dried red chillies
  • 1 tbsp cumin seeds (jeera)
  • 10-12 pepper corns (kali mirch)
  • 2 inch piece of cinnamon (dal chini)
  • 1 tbsp coriander (dhaniya) seeds
  • 5 cloves (laung)
  • 1/2 tsp mustard seeds (sarson)
  • 3 tbsp red wine/ vinegar
  • 10-12 garlic cloves
  • 2 inch ginger

For Vindaloo Chicken

  • 1 kg chicken
  • 1 cup onions, finely chopped
  • 1/2 tsp turmeric
  • 1/2 cup tomatoes, chopped
  • 3 tbsp oil
  • 1 tbsp red wine/vinegar
  • 1 tsp sugar
  • 1 cup hot water
  • salt to taste

How to Make Vindaloo Masala

  1. Add Dried red chillies, coriander seeds, cumin seeds, pepper corn, cinnamon, cloves, mustard and cardamoms in a blender jar. Blend to make fine powder.
  2. Add Ginger, garlic, and vinegar/red wine in the blender to make a smooth paste.

How to Marinate for Chicken Vindaloo

  1. Take the clean and dried chicken pieces in a deep bowl and add the already prepared vindaloo masala.
  2. Mix the pieces well with masala so that masala is coated well on all pieces.
  3. Marinate and keep the chicken in refrigerator for at least 6 to 8 hours

How to Make Spicy Chicken Vindaloo

  1. Heat some oil in a deep pan and add chopped onions. Saute them till the onions turn golden brown.
  2. Add chopped tomatoes and cook for another 4-5 minutes till tomatoes are soft and tender.
  3. Put marinated chicken pieces in the pan and add 1 tbsp red wine/vinegar and sugar. Add 1 cup hot water and mix well to make the gravy.
  4. Cover and cook on a high flame till chicken is cooked and becomes soft and white. Check the consistency of the gravy as per your requirement.
  5. Lower the flame and simmer for few minutes.
  6. Garnish with coriander leaves and serve hot.

Important: Try to make the Vindaloo masala with all spices for the most authentic taste.

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