The Best Chicken Vindaloo Recipe

History of Chicken Vindaloo

Chicken Vindaloo has its roots in Goa, India, but it was originally inspired by Portuguese cuisine. The word “Vindaloo” comes from the Portuguese term “Vinha d’Alhos,” which means “wine and garlic.” Over time, Indian spices like chili, turmeric, and garam masala were added to the dish, transforming it into the beloved, spicy curry known today. Vindaloo is now a famous dish in Indian restaurants around the world.

Why Chicken Vindaloo?

• Bold and Spicy: If you love heat, Chicken Vindaloo is for you.
• Rich, Tangy Sauce: The vinegar and tomato-based sauce makes it tangy and flavorful.
• Simple to Make: Made with basic spices and pantry staples.
• Customizable: Adjust the spice level to your liking.

What is Chicken Vindaloo Made of?

This dish is made with:

• Chicken: Boneless chicken breasts or thighs work best for tender meat.
• Spices: A blend of ground cumin, coriander, turmeric, chili powder, and garam masala.
• Aromatics: Onions, garlic, and ginger add flavor and depth.
• Vinegar: The key ingredient for a tangy, authentic flavor.
• Tomatoes: Fresh or canned tomatoes for a rich, savory sauce.

What to Have with Chicken Vindaloo

Serve this dish with:

• Rice: Steamed rice, basmati rice, or jeera (cumin) rice.
• Flatbread: Serve with naan, roti, or paratha for dipping in the sauce.
• Vegetables: Roasted or sautéed vegetables like spinach, green beans, or broccoli.
• Raita: A yogurt-based raita cools the heat from the curry.

Is Chicken Vindaloo Healthy?

Chicken Vindaloo can be a healthy option if made with fresh ingredients and lean chicken. The spices used in the curry, like turmeric and garlic, have anti-inflammatory properties. To make it healthier, use less oil and skip the cream. You can also add vegetables like spinach, carrots, or potatoes to increase its nutritional value.

Kitchen Equipment

• Large pot, skillet, or Dutch oven (for cooking the curry)
• Knife and cutting board (for chopping onions, garlic, and chicken)
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/4 cup white vinegar
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (adjust for spice)
• 1/2 tsp salt
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)

For the Curry:

• 2 tbsp vegetable oil or ghee (clarified butter)
• 2 large onions (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 large tomatoes (chopped) or 1/2 cup canned diced tomatoes
• 1/2 cup chicken broth (or water)
• 1 tbsp white vinegar (for tang)
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, for heat)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp salt (or to taste)
• 1 tbsp chopped cilantro (for garnish)

Directions:

Step 1: Marinate the Chicken

• In a large bowl, combine vinegar, turmeric, cumin, coriander, chili powder, minced garlic, grated ginger, and salt.
• Add the chicken pieces to the marinade and mix well, ensuring each piece is coated.
• Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

Step 2: Cook the Chicken

• Heat 2 tbsp oil or ghee in a large pot or Dutch oven over medium-high heat.
• Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until lightly browned. Remove the chicken from the pot and set it aside.

Step 3: Sauté the Aromatics

• In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
• Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 4: Add the Spices

• Add turmeric, cumin, coriander, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.

Step 5: Make the Curry Base

• Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
• Pour in the chicken broth and 1 tbsp vinegar. Stir well to combine.

Step 6: Add the Chicken

• Return the cooked chicken to the pot.
• Stir well to coat the chicken in the sauce.
• Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 7: Final Touches

• Taste the curry and adjust the seasoning, adding more salt or chili if needed.

Step 8: Serve

• Serve hot with steamed rice, basmati rice, or naan. Garnish with fresh cilantro. Enjoy!

Tips

• Marinate Longer: Marinate the chicken for up to 8 hours for maximum flavor.
• Use Fresh Spices: Fresh ground spices have better flavor and aroma.
• Control the Spice: Adjust the chili powder to your taste or add fresh green chilies.
• Make It Smoother: Blend the onion and tomato mixture before adding the chicken for a smoother sauce.
• Use Bone-In Chicken: Bone-in chicken adds more flavor to the curry.

Conclusion

This Chicken Vindaloo is bold, spicy, and full of flavor. With tender chicken, authentic spices, and a tangy vinegar-based sauce, it’s a dish that’s easy to make but tastes like it came from a restaurant. Serve it with rice or naan for a comforting, flavorful meal that your whole family will love.

The Best Chicken Vindaloo Recipe

getcakerecipes

Chicken Vindaloo is a fiery, flavorful, and deliciously spiced curry. Made with tender chicken simmered in a tangy, spicy sauce, it’s one of the most popular Indian dishes worldwide. This dish has the perfect balance of heat, tang, and spice. It’s easy to make at home, and you can adjust the spice level to suit your taste. Serve it with rice or naan for a bold, hearty meal.

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

• Large pot, skillet, or Dutch oven (for cooking the curry)

• Knife and cutting board (for chopping onions, garlic, and chicken)

• Measuring cups and spoons

• Wooden spoon or spatula

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/4 cup white vinegar
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (adjust for spice)
• 1/2 tsp salt
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 tbsp vegetable oil or ghee (clarified butter)
• 2 large onions (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 large tomatoes (chopped) or 1/2 cup canned diced tomatoes
• 1/2 cup chicken broth (or water)
• 1 tbsp white vinegar (for tang)
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, for heat)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp salt (or to taste)
• 1 tbsp chopped cilantro (for garnish)

• In a large bowl, combine vinegar, turmeric, cumin, coriander, chili powder, minced garlic, grated ginger, and salt.

• Add the chicken pieces to the marinade and mix well, ensuring each piece is coated.

• Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

• Heat 2 tbsp oil or ghee in a large pot or Dutch oven over medium-high heat.

• Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until lightly browned. Remove the chicken from the pot and set it aside.

• In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.

• Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

• Add turmeric, cumin, coriander, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.

• Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.

• Pour in the chicken broth and 1 tbsp vinegar. Stir well to combine.

• Return the cooked chicken to the pot.

• Stir well to coat the chicken in the sauce.

• Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

• Taste the curry and adjust the seasoning, adding more salt or chili if needed.

• Serve hot with steamed rice, basmati rice, or naan. Garnish with fresh cilantro. Enjoy!