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.