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Chicken Vindaloo Recipe
Chicken vindaloo recipe is tangy, sweet and hot curry with gravy. Vindaloo curry recipe is from Goan cuisine and also very popular in Maharastra state of India. Vindaloo recipe was originally created by the Portuguese. The word vindaloo itself comes from popular Portuguese recipe for “carne de vinha d’alhos” which means meat, wine and garlic.
The dish was brought to India in the 15th century, when Portuguese explorers came to India. Then it was customised to suit local customs. Wine was not available in India so it was replaced by palm wine which local people fermented on their own. People adjusted the curry to their local taste and added ingredients such as vinegar, sugar, fresh ginger, tamarind, black pepper, cinnamon, cardamom and significantly, fiery chillies.
Recipe was further influenced by Britishduring British Empire in India, they tookadded variations to the dishsuch as adding beef etc.
Today I am sharing authentic chicken vindaloo recipe. It is simple to prepare at home.The onereason to prepare it at home can be that you can adjust the pungency level according to your taste.
You do not need any store-bought spices. I have prepared it from scratch and so can you.
Preparation of Chicken vindaloo is divided into four main steps.
1. Marinating chicken in spices and vinegar
2. Preparing (vindaloo curry powder) dry spice mix
3. Preparing spice paste
4. Cooking chicken
Let’s jump to the recipe
Meanwhile check other chicken recipes –
Indian Butter Chicken Curry, Murgh Makhani
Chicken kurma recipe
Chicken malai kebab
Ingredients
1 pound (450 grams) boneless chicken thighs cut into cubes
1/4 cup rice vinegar
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon salt
7whole black peppercorns
1 bay leaf
2 cardamom pods
7dried red finger chilies
7whole cloves
2 fresh hot green chiles, roughly chopped
7garlic cloves, roughly chopped
½ teaspoon ground cinnamon
1 (1/2 inch) piece of fresh ginger, roughly chopped
1 Tablespoon tamarind paste
2 Tablespoons vegetable oil or clarified butter
2 red or white onions, finely diced
1 tablespoon brown sugar
Salt to taste
Step by step on chicken vindaloo recipe
Step 1. Marination
Marinate chicken by adding above six ingredients chicken cubes, rice vinegar, ground cumin, turmeric powder and saltin a mixing bowl and mix thoroughly. Marinate chicken for at least 30 minutes. If you are not in hurry, marinate for longer as it will add more taste.
Step 2. Prepare vindaloo curry powder
Place a pan over medium flame. Add next 5 ingredientswhole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves and dry roast them for about 1 minute.
Now put all the roasted ingredients in a grinder and grind to a fine powder.
Step 3. Prepare spice paste
In a grinder or blender add garlic, green chilies, ginger, tamarind and cinnamon powder. Blend mixture to a smooth paste.
Step 4. Cooking chicken
Place a pan over medium heat. Add two tablespoon of oil (I prefer ghee). Add the chopped onions. I like to use chopped onion instead of onion paste because sometime paste turnsvindaloo gravy taste bitter.
Saute till onion caramalize or changes colour to golden brown.
Add spice paste prepared in step 3. Saute for 1 minute.
Add dry vindaloo curry powder preparedfrom step 2. Saute again for 20 seconds.
Add chicken cubes and saute.
Add salt to taste. Remember that we added salt previouslywhile marinatingso adjust salt quantity.
Add 1/4 cup water, sprinkle brown sugar and cover the lid. Let the chicken simmer on low heat until it’s cooked. It will take 8 to 10 minutes.
Chicken vindaloo is ready to serve. You can serve it with naan, chapati or plain basmati rice.
Recipe card – Chicken Vindaloo recipe
Chicken Vindaloo, Authentic Chicken Vindaloo Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Vindaloo recipe is tangy, sweet and hot curry with gravy. Vindaloo curry recipe is from Goan cuisine and also very popular in Maharastra state of India.
Course:Main
Cuisine:Goan, Indian
Servings: 2 Servings
Author: Rachna's Kitchen
Ingredients
- 1pound450 grams boneless chicken thighs cut into cubes
- 1/4cuprice vinegar
- 1teaspoonground cumin
- ½teaspoonturmeric powder
- ½teaspoonsalt
- 7whole black peppercorns
- 1bay leaf
- 2cardamom pods
- 7dried red finger chilies
- 7whole cloves
- 2fresh hot green chilesroughly chopped
- 7garlic clovesroughly chopped
- ½teaspoonground cinnamon
- 1.5inch piece of fresh ginger, roughly chopped
- 1Tablespoontamarind paste
- 2Tablespoonsvegetable oil or clarified butter
- 2white or red onionsfinely diced
- 1tablespoonbrown sugar
- Salt to taste
Instructions
Marinating
Marinate chicken by adding above six ingredients chicken cubes, rice vinegar, ground cumin, turmeric powder and salt in a mixing bowl and mix thoroughly. Marinate chicken for at least 30 minutes. If you are not in hurry, marinate for longer as it will add more taste.
Prepare vindaloo curry powder
Gather ingredients whole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves.
Place a pan over medium flame. Add 5 ingredients (whole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves) and dry roast them for about 1 minute.
Now put all the roasted ingredients in a grinder and grind to a fine powder.
Prepare spice paste
In a grinder or blender add garlic, green chilies, ginger, tamarind and cinnamon powder. Blend mixture to a smooth paste.
Cooking chicken
Place a pan over medium heat. Add two tablespoon of oil (I prefer ghee). Add the chopped onions. I like to use chopped onion instead of onion paste because sometime paste turns curry taste bitter.
Saute till onion caramalize or changes colour to golden brown.
Add spice paste prepared in step 3. Saute for 1 minute.
Add dry vindaloo curry powder prepared from step 2. Saute again for 20 seconds.
Add chicken cubes and saute.
Add salt to taste. Remember that we added salt previously while marinating so adjust salt quantity.
Add 1/4 cup water , sprinkle brown sugar and cover the lid. Let the chicken simmer on low heat until it's cooked. It will take 8 to 10 minutes.
Chicken vindaloo is ready to serve. You can serve it with naan ,chapati or plain basmati rice.
