Chicken Vindaloo Recipe
Chicken Vindaloo is for those who believe food should come with a warning label. This dish isn’t for the weak-hearted—it’s bold, fiery, and unapologetically spicy. Originally inspired by Portuguese flavors, it was adopted and given an Indian makeover. Vinegar adds a tangy kick, while chilies bring the heat. Every bite smacks you with intense flavor, then pulls you back in for more. If you’re tired of bland food, this dish will wake up your taste buds. Grab a glass of water—you’ll need it. Ready for the spiciest, most flavorful chicken curry of your life? Let’s cook.
Chicken Vindaloo Recipe
A spicy, tangy, and aromatic Indian curry where chicken simmers in a bold mix of vinegar, chilies, and warming spices.
Ingredients
For the Marinade:
- 1 ½ lbs chicken thighs boneless, cut into chunks
- 3 tablespoons white vinegar
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon ginger-garlic paste
For the Vindaloo Sauce:
- 2 tablespoons oil
- 1 large onion finely chopped
- 2 dried red chilies crushed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder or more if you like pain
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 2 tomatoes pureed
- 1 tablespoon white vinegar
- ½ cup water
- ½ teaspoon sugar balances the heat, so don’t skip
- 2 tablespoons fresh cilantro chopped
Instructions
- Marinate the chicken in vinegar, turmeric, salt, and ginger-garlic paste. Let it sit for at least 20 minutes (longer is better).
- Heat oil in a large pan, then sauté the onions until they turn deep golden brown—don’t rush, this builds flavor.
- Add crushed chilies, cumin, coriander, garam masala, chili powder, paprika, and cinnamon. Stir well until your kitchen smells like a spice market.
- Pour in the pureed tomatoes and let them cook down until thickened. This is where the magic starts.
- Add the marinated chicken and stir it into the spice mixture. Let it sear slightly before adding water and vinegar.
- Simmer uncovered for 25 minutes, stirring occasionally. The sauce should thicken, and the chicken should soak up the spices.
- Taste and adjust salt or spice level (or accept your fate).
- Garnish with cilantro and serve hot with naan or rice.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 18%
- Potassium: 12%
- Vitamin C: 20%
- Folate: 10%
Extra Tips for the Best Chicken Vindaloo
- Use bone-in chicken for maximum flavor—boneless works, but don’t blame me if it’s not as rich.
- Fry the onions well—they create the base of the sauce.
- Adjust the spice level wisely—this dish is meant to be spicy, but you don’t need to set your mouth on fire.
- Marinate longer for deeper flavor—overnight is next-level good.
- Serve with cooling sides like raita or yogurt—unless you enjoy watching your face turn red.
