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Chicken Vindaloo

A home-style version of classic Chicken Vindaloo, featuring bold, tangy, and spicy flavors, perfect for weeknights or entertaining guests.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Vindaloo Paste
  • 10 pieces Kashmiri Red Chillies
  • 3 pieces 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 Kashmiri Red Chilli Powder
Main Ingredients
  • 700 g Chicken
  • 1/2 tbsp Salt or to taste
  • 2 tbsp Oil
  • 1 cup Water
  • 1 tsp Sugar

Method
 

Preparation
  1. Grind ketroschillies, garlic, ginger, cumin seeds, vinegar, turmeric powder, and red chilli powder to a fine paste.
  2. Add the paste to the chicken with 1/2 tbsp salt. Mix well and marinate for 1 hour.
Cooking
  1. Heat oil in a vessel. Add chicken pieces and fry on high heat for 5 minutes.
  2. Add the marinade and mix well. Cook until oil separates.
  3. Add water, sugar, and adjust salt. Mix well and bring to a boil.
  4. Cover with a lid and cook for 15-20 minutes.

Notes

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.