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Chicken Vindaloo

4 from 1 vote

This is a very simple dish. I learnt this from one of aunts and must try for all chicken lovers. It is also light and doesn't mke you feel very heavy
Prep Time 5 hours
Cook Time 15 minutes
Total Time 5 hours 15 minutes
Served AsDinner, Lunch
Servings 4


  • Chicken Half kg legs and breats peices
  • Vinegar ginger garlic paste, salt, red chilli powder, turmeric powder, jeera powder
  • mustard seeds red and black sarso and rai 2 teaspoon each. Crush it to make a dry rough paste
  • Oil and slit green chilles


  • Wash chicken and keep it aside to drain out water_x000D_ Take a Bowl, Put chicken in it and then add vinegar two full tablespoons, add crushed mustard seeds both black and red one (sarso and rai)_x000D_ Add one big tablespoon of ginger garlic paste_x000D_ Add ½ teaspoon of red chilli powder, 1 teaspoon of turmeric powder, ¼ teaspoon of jeera powder and salt to taste. Keep it aside atleast for 5 hours in fridge. You can also keep it overnight. _x000D_
  • Heat oil in a pan, add slitted green chillies and put the marinated chicken into it with all/any juice in the bowl..Cook it till meat becomes soft which should not take more than 15 mins. because marination has already made the chicken soft.
  • Serve with dal chawal or anything. Also people who drink can have it as a snack. If you are going out and want to carry non-veg..this is a great option.

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4 from 1 vote

Preeti John Nawani
Preeti John Nawani

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