why make this recipe
Chicken Vindaloo gives you bold, tangy, and spicy flavors in one simple dish. It cooks fast, uses easy ingredients, and fills the home with a warm, spicy smell. If you like plain chicken dishes, try this for a change. For more chicken ideas, see 20 chicken breast recipes you’ll love.
introduction
This Chicken Vindaloo is a home-style version of the classic. It uses a fresh vindaloo paste, quick marination, and a short cook time. The vinegar and spices give it a bright, sharp taste. The dish is great for weeknights and also works for guests.
how to make Chicken Vindaloo
Follow the steps below. Make the paste, marinate the chicken, fry, then simmer until the flavors come together.
Ingredients :
Vindaloo Paste, 10 Kashmiri Red Chillies, 3 Bedki Red Chillies or 1 Spicy Green Chilli, 2 Pods Garlic, 1 Inch Ginger, 1 tbsp Cumin Seeds, 3/4 Cup Brown Or White Vinegar (Brown is best), 1/4 tsp Turmeric Powder, 1/2 tbsp K. Red Chilli Powder, 700g Chicken, 1/2 tbsp Salt or as per taste, 2 tbsp Oil, 1 Cup Water, 1 tsp Sugar
Directions :
- Grind kasmiri red chillies, bedki red chillies or 1 green chilli, garlic, ginger, cumin seeds, vinegar, turmeric powder and red chilli powder to a fine paste.
- Add paste to chicken with 1/2tbsp salt. Mix well and marinate for 1 hour.
- Heat oil in a vessel. Add chicken pieces and fry on high heat for 5 mins.
- Add marinade and mix well. Cook till oil separates.
- Add water, sugar and adjust salt. Mix Well. Bring to a boil.
- Cover with lid & cook for 15 – 20 mins.
- Best served with pav or rice.
how to serve Chicken Vindaloo
Serve hot with plain rice, steamed rice, or soft pav. A simple salad or sliced onions on the side works well. For a mild meal, add yogurt or raita on the side. You can also pair it with other baked chicken sides like baked chicken breast recipes if you want more variety on the table.
how to store Chicken Vindaloo
- Fridge: Cool the curry to room temperature, put in an airtight container, and keep in the fridge for up to 3 days.
- Freezer: Cool and freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on low heat with a splash of water.
- Reheat: Warm on the stove until hot. Stir well and check seasoning before serving.
tips to make Chicken Vindaloo
- Use brown vinegar if you can; it adds depth.
- If you want less heat, use fewer red chillies or remove seeds.
- Fry the chicken well on high heat to seal juices.
- Cook until the oil separates from the spice mix for the best flavor.
- Taste and adjust salt and sugar at the end.
variation (if any)
- Pork or lamb: Use the same method for pork or lamb, but cook longer until tender.
- Vegetables: Add potatoes or carrots to make it heartier. Add them after frying the chicken.
- Less spicy: Use fewer chillies or swap Bedki chillies for milder ones.
FAQs
Q: How long should I marinate the chicken?
A: One hour is enough in this recipe. You can marinate longer for more flavor, but an hour works well.
Q: Can I make the vindaloo paste ahead?
A: Yes. Make the paste and store in the fridge for 2–3 days or freeze for longer.
Q: Is vinegar necessary?
A: Yes. Vinegar gives vindaloo its bright, tangy taste. You can use white or brown vinegar.
Q: Can I use chicken pieces with bones?
A: Yes. Bone-in chicken works fine. Cook a bit longer until the meat is done.
Q: How to reduce oil separation if I want a thicker sauce?
A: Cook down the sauce on medium-low heat without lid until it thickens and the oil reduces.
Conclusion
If you want another take or extra tips, check this detailed Chicken Vindaloo Recipe – Chili Pepper Madness for more ideas and photos.
Chicken Vindaloo
Ingredients
Method
- Grind ketroschillies, garlic, ginger, cumin seeds, vinegar, turmeric powder, and red chilli powder to a fine paste.
- Add the paste to the chicken with 1/2 tbsp salt. Mix well and marinate for 1 hour.
- Heat oil in a vessel. Add chicken pieces and fry on high heat for 5 minutes.
- Add the marinade and mix well. Cook until oil separates.
- Add water, sugar, and adjust salt. Mix well and bring to a boil.
- Cover with a lid and cook for 15-20 minutes.