Chicken Vindaloo is a spicy and tangy Goan-style curry from India. This Chicken curry is traditionally made with a special vindaloo sauce made with Indian spices, vinegar, and tamarind paste or water which makes the dish unique and authentic. Shrimp Vindaloo and Lamb Vindaloo can also be prepared in the same way. The recipe I have shared here explains to you how to make an authentic Chicken Vindaloo Recipe with step-by-step instructions along with the video. This Chicken Vindaloo is a perfect side dish for lunch and dinner and tastes great with pav, roti, chapati, or rice dishes.
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What is Chicken Vindaloo?
Chicken Vindaloo is a popular Indian curry known for its balanced spice, tartness, and sweetness. The traditional taste and flavor of the dish come from the special Vindaloo paste and it makes the Vindaloo curry different from other chicken curries. Especially, the vinegar and tamarind water used in the recipe gives the perfect tanginess to the curry.
This chicken curry is one of the staples of Goan cuisine and I have shared the detailed history of the recipe in Lamb Vindaloo that is already in this blog. This chicken curry is not only unique in its taste but is also easy to make at home. Yes, if you had marinated the chicken overnight then it takes only 30 minutes to cook the curry.
While pork is the staple protein in traditional recipes, I have made it with chicken which is popular across the world. You can always feel free to choose your favorite protein for your vindaloo and the recipe still tastes amazing. And it tastes great with Pav or Pao bread, roti, or other rice dishes.
Ingredients
The ingredients that you will need for making this curry are mostly available in Indian grocery stores and I have also covered some substitutions below if some of the ingredients are not handy to you. So let's check out below.
For Vindaloo Paste
- Spices - bay leaf, cardamom, cloves, cumin, and fennels seeds give a warm and special aroma to the dish
- Dry Red Chili and Coriander Seeds - I have used Sanam red chili and whole coriander seeds here and you can also use Kashmiri chili to achieve a bright red color curry. And always make sure to use chili and coriander in a ratio of 1:3 to achieve a balanced heat
- Vinegar - Traditionally palm vinegar is used in the authentic goa style curry but I have used rice vinegar here as it was not handy to me
- Tamarind - I have diluted Tamarind paste in 2 tbsp vinegar and little water here but you can use both the ingredients separately while making the paste
- Ginger Garlic Paste - Give a nice flavor and aroma to the meat dishes
For Chicken Vindaloo
- Chicken - Bone-in pieces give great flavor to the curry but you could also use thighs and boneless pieces
- Onions - authentic Vindaloo curry does not have either onion or tomatoes in their dish but I love the caramelized onion flavor, so I have added it here
- Sugar - adding a tsp of sugar really elevates the spice, and tartness of the dish and beautifully balances the flavors, so make sure not to skip them
How to make Chicken Vindaloo?
This Chicken Vindaloo starts with making the spice paste by roasting the Indian spices and grinding them to fine a paste. Then the paste is marinated with chicken pieces and allowed to rest overnight which helps to absorb the flavors from the masala. Then the marinated chicken is cooked perfectly to achieve an authentic taste and flavor. So let's see how to make this dish with easy step-by-step instructions.
- Vindaloo paste making - In a pan with medium heat, add all the Indian spices and roast until they are fragrant. Make sure not to burn them which delivers a bitter taste to your curry.
- Blending - now transfer the ingredients to blender jar and add ginger garlic paste, tamarind vinegar mix. Blend it into smooth paste and feel free to add water if required.
- Marination - Now take the chicken pieces in a bowl and add, salt, turmeric powder, prepared spice paste. Mix everything thoroughly and rest them overnight in refrigerator or atleast for 2 hours. This helps the chicken to absorb all the flavors from the spice paste
- Chicken Vindaloo making - In a pan with medium heat, pour oil, add cinnamon sticks, onions and saute until it turns soft. Add the marinated chicken and saute for 2 to 3 minutes. Close and cook the chicken for 3 to 5 minutes or it leaves water. Open the lid and pour water and close and cook the chicken again for 10 to 15 minutes.
- Simmer Heat - Now open the lid and add sugar and mix well. Allow the chicken to cook until it the gravy turns thick. And it should be ready to taste and enjoy
- Serve - Finally serve this delicious Chicken Vindaloo with roti or any rice dishes.
Substitutions
- Dry Red Chili and Coriander Seeds - substitute with chili and coriander powder
- Cumin Seeds - Cumin powder works well for this recipe and delivers a similar taste to the dish
- Chicken - Lamb, beef, pork, or any favorite protein of your choice
- Vinegar - Red wine, rice vinegar, palm vinegar
Variations
- Even though I have used chicken here, you can make this vindaloo curry with lamb, pork, or beef
- You can also add coconut milk for more thick and saucy curry
Tips
- The key to getting a perfect Chicken Vindaloo is to roast the Indian spices without burning them. So make sure to roast them in medium heat to achieve the best flavor and taste of the dish
- Adding vinegar gives the authentic Goa-style Chicken Vindaloo and I have diluted the tamarind paste with vinegar here but you can also use it separately while marinating the chicken pieces
- Marinating the chicken pieces with vindaloo paste overnight or at least 2 hours helps the chicken to absorb the flavors from the masalas
- I have used sugar in this recipe which enhances the taste and flavor of Chicken Vindaloo and makes sure not to skip it
- This Chicken Vindaloo is typically served for lunch or dinner and tastes great with rice, roti, or chapati
Chicken Vindaloo calories
As mentioned in the recipe card below, it has 675 calories per serving. But note that it is just an estimate and should not be taken seriously. And the calories may vary based on the change in the ingredients.
Storage Suggestions
This Chicken Vindaloo stays fresh in the refrigerator for 2 days and reheats the portion you would like to enjoy for the best flavor and taste.
Serving Suggestions
Chicken Vindaloo is traditionally served with Pav or Pao bread. And it also tastes great with roti, chapati, or most rice dishes.
If you are a fan of Lamb curry, I also have a post for Lamb Vindaloo and if you are a seafood lover then I have one for Shrimp Vindaloo as well. Check it out and I hope you will enjoy it.
You could also find similar recipes below and more at Chicken and Non-Veg Curry Recipes.
Looking for more Nonveg curries to prepare for your next meal, then you might like the collection of Indian Chicken Dry and Semi Gravy Recipes to enjoy with your family and loved ones.
More Indian non-veg curry recipes you may be interested in:
Chicken Vindaloo Recipe video
I have also shared a detailed video of the Chicken Vindaloo Recipe that I hope will help you to make a delicious curry at home. For a quick reference, you could also find this recipe in story format.
📖 Recipe
Chicken Vindaloo
Ingredients
For Vindaloo Paste
- 10 Red Chili, dry
- 3 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 Bay Leaves
- 4 Cloves
- 4 Cardamom
- 2 tbsp Vinegar
- 1 tsp Ginger Garlic Paste
- ¼ tsp Tamarind Paste, diluted in vinegar
For Chicken Vindaloo
- 2 lb Chicken, bone-in pieces
- 1 Cinnamon Sticks, small
- 2 Onions, chopped
- 2 tbsp Oil
- 1 tsp Sugar
- 1 cup Water
- Coriander Leaves, to garnish
Instructions
To prepare Vindaloo Paste
- In a pan with medium heat, add bay leaves, cardamom, cloves, dry red chili, coriander seeds, fennel, and cumin seeds. Roast them until they turn aromatic and remove them from heat
- Add all the roasted ingredients into the blender jar, and add ginger garlic paste, tamarind paste(dilutes in 2 tbsp vinegar). Feel free to add 2 tsp of water for grinding
- Secure the lid and blend the ingredients until smooth
To Marinate Chicken
- In a glass bowl, add the chicken pieces, turmeric powder, salt, and prepared vindaloo paste
- Mix everything well and rest the chicken to marinate overnight or for at least 2 hours
To prepare Chicken Vindaloo
- In a pan with medium heat, pour oil and add cinnamon sticks, onions and saute until it turns soft
- Now add the marinated chicken pieces and give a good mix for 2 to 3 minutes
- Close the pan with the lid and cook the chicken mixture for 5 to 7 minutes
- Open the lid and add water and give a quick mix again. At this stage, you can also adjust the salt if required
- Now close the pan and cook the chicken again for another 10 to 15 minutes
- Open the lid and add sugar to the chicken gravy. Allow the chicken curry to cook in low medium heat until it turns thick curry. And now the delicious Chicken Vindaloo is ready for you to taste and enjoy
Video
Notes
- The key to getting a perfect Chicken Vindaloo is to roast the Indian spices without burning them. So make sure to roast them in medium heat to achieve the best flavor and taste of the dish
- Adding vinegar gives the authentic Goa style Chicken Vindaloo and I have diluted the tamarind paste with vinegar here but you can also use it separately while marinating the chicken pieces
- Marinating the chicken pieces with vindaloo paste overnight or at least 2 hours helps the chicken to absorb the flavors from the masalas
- I have used sugar in this recipe which enhances the taste and flavor of Chicken Vindaloo and makes sure not to skip it
- This Chicken Vindaloo is typically served for lunch or dinner and tastes great with rice, roti or chapati
Nutrition
FAQ
Chicken Vindaloo is a spicy and tangy Indian side dish that is authentic to Goa. It is traditionally made with chicken, Indian spices, vinegar, and tamarind water. Chicken Vindaloo is one of the tastiest dishes popular across the world for its taste and authenticity. It is tastes great with Pao bread, roti or rice dishes.
It has a balanced spice, tartness, and sweetness that enhance the flavor and taste of the curry. You could also feel the warm and nutty flavors of Indian spices that make the dish absolutely delicious.
Traditional vindaloo is made with either vinegar or red wine and it gives the authentic taste and flavor. If the curry is made without vinegar it still tastes delicious like regular chicken curry.
Chicken Vindaloo is eaten with Pao bread, roti, or rice dishes like any other Indian chicken curries.
As an estimate, it has 675 calories per serving. But it may vary based on the changes in the ingredients.
I really hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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