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Classic Chicken Vindaloo

Name: Classic Chicken Vindaloo
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 8-10 Dry Red Chili (Kashmiri or Byadgi, deseeded for less heat if preferred); 1/4 cup Vinegar (white or malt); 1 tsp Cumin Seeds; 1 tsp Mustard Seeds (black); 1/2 tsp Turmeric Powder (Haldi); 6-8 Black Peppercorns; 4-5 Cloves; 1 inch Cinnamon Stick; 2-3 Cardamom (seeds only or whole pods); 1 inch Ginger (roughly chopped (for paste)); 4-5 cloves Garlic (roughly chopped (for paste)); 1 tsp Sugar (or jaggery, optional to balance flavors); 750 gm Chicken (bone-in, cut into medium pieces); 2 onion (large, finely chopped); 1 Tomato (large, chopped (optional, for body)); 2 Potato (medium, peeled and quartered (optional)); 2-3 tbsp Oil (or Ghee); to Salt (taste); 1/2 cup Water (or as needed); sprig Coriander (fresh, for garnish (optional))

Culinary Stories
May, 2025

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4.34 from 3 votes

Goan Indian

About Classic Chicken Vindaloo

A fiery and flavorful Goan curry, Chicken Vindaloo is renowned for its rich, tangy, and spicy sauce. This recipe balances the heat of dried red chillies with the sourness of vinegar and a complex blend of aromatic spices, creating a truly unforgettable dish.

Traditionally served with rice or Goan poi bread to soak up the delicious gravy.

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Recipe Time & More

Prep Time30 minutes mins

Cook Time50 minutes mins

Marination Time (optional, up to 2 hours)2 hours hrs

Total Time1 hour hr 20 minutes mins

Served AsDinner Lunch Main Course

Recipe TasteSavoury Spicy Tangy

Calories 389 kcal

Servings 4 people

Cost: Moderate

Cook Mode(keep my screen on)

Ingredients

For the Vindaloo Paste:

▢ 8-10 Dry Red Chili (Kashmiri or Byadgi, deseeded for less heat if preferred)
▢ 1/4 cup Vinegar (white or malt)
▢ 1 tsp Cumin Seeds
▢ 1 tsp Mustard Seeds (black)
▢ 1/2 tsp Turmeric Powder (Haldi)
▢ 6-8 Black Peppercorns
▢ 4-5 Cloves
▢ 1 inch Cinnamon Stick
▢ 2-3 Cardamom (seeds only or whole pods)
▢ 1 inch Ginger (roughly chopped (for paste))
▢ 4-5 cloves Garlic (roughly chopped (for paste))
▢ 1 tsp Sugar (or jaggery, optional to balance flavors)

For the Curry:

▢ 750 gm Chicken (bone-in, cut into medium pieces)
▢ 2 onion (large, finely chopped)
▢ 1 Tomato (large, chopped (optional, for body))
▢ 2 Potato (medium, peeled and quartered (optional))
▢ 2-3 tbsp Oil (or Ghee)
▢ to Salt (taste)
▢ 1/2 cup Water (or as needed)
▢ sprig Coriander (fresh, for garnish (optional))

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Instructions

▢
Soak the dried red chillies in hot water for 15-20 minutes to soften them. Drain.
Grind the soaked red chillies, vinegar, cumin seeds, mustard seeds, turmeric powder, black peppercorns, cloves, cinnamon stick, cardamom, ginger (for paste), and garlic (for paste) with a little water to a smooth, fine paste. Add sugar/jaggery if using. Set aside.
▢
Clean the chicken pieces. You can marinate the chicken with 1-2 tablespoons of the prepared Vindaloo paste and a little salt for at least 30 minutes, or up to 2 hours in the refrigerator. This step is optional but enhances flavor.
▢
Heat oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onions and sauté until they turn soft and golden brown (about 8-10 minutes).
▢
Add the prepared Vindaloo paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the paste darkens slightly and the oil starts to separate from the masala. If using chopped tomato, add it now and cook until softened.
▢
Add the chicken pieces (and potatoes, if using) to the pan. Coat well with the masala and sear the chicken for 5-7 minutes until lightly browned on all sides.
▢
Add salt to taste and about 1/2 cup of water (or as needed to achieve desired gravy consistency). Bring to a boil, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through, and the potatoes (if used) are soft. Stir occasionally to prevent sticking.
▢
Once cooked, let the Chicken Vindaloo rest for at least 10-15 minutes before serving, as the flavors continue to meld and deepen. Garnish with fresh coriander leaves if desired. Serve hot with steamed rice, Goan poi, or crusty bread.

Recipe Notes

Chicken Vindaloo is traditionally a very spicy and tangy dish. Adjust the number of dried red chillies and amount of vinegar to suit your preference. For a milder version, use fewer chillies and ensure they are deseeded.

Additional Tips

For a more authentic flavor, try to make the Vindaloo paste a day in advance and let it rest.
Marinating the chicken for a few hours or overnight intensifies the flavor significantly.
A little bit of sugar or jaggery helps to balance the intense spice and tanginess of the curry.
Vindaloo tastes even better the next day as the flavors have more time to meld together.

Tried this recipe?Mention @plattershare or tag #plattershare!

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4.34 from 3 votes

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3 Comments

Gaurav monga

August 23, 2023 / 11:53 pm Log in to Reply

This looks amazing! Thanks for sharing.
Sabita Bisht

March 29, 2018 / 5:41 pm Log in to Reply

Absolutely mouthwatering! Great share.
Divya Preet

December 12, 2017 / 6:32 pm Log in to Reply

This looks so tasty! Thank you.