Chicken Vindaloo Recipe
Chicken Vindaloo Recipe is a Goan style spicy curry with chicken marinated in a white wine vinegar, ginger, red chillies and garlic. Perfect to be served for Sunday brunch with some steamed rice or eevn pav.
Vindaloo is traditionally a Portuguese dish which made it's way to India and Goa in particular along with the invasion. Traditionally made with pork, over years the dish got infused with local Indian flavours as well as a chicken version started getting popular as a lot of people prefer chicken over pork in Indian context.
If you like this recipe, you should also try other Chicken recipes such as
- 500 grams Chicken
- 2 Onions , finely chopped
- 4 Dry Red Chillies
- 7 cloves Garlic
- 1 inch Ginger
- 1/4 cup White wine vinegar
- 1 teaspoon Mustard seeds
- Sunflower Oil , as required
- Salt , to taste For the vindaloo masala
- 4 Cloves (Laung)
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1/2 tablespoon Whole Black Peppercorns
- 1 tablespoon Cumin seeds (Jeera)
How to make Chicken Vindaloo Recipe
To begin making the Chicken Vindaloo recipe, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a mixer grinder.
Make diagonal cuts on the surface of chicken legs and smear them with the prepared chilli paste. Cover and marinate in the fridge for about an hour.
Dry roast the spices - cloves, whole cardamoms, cinnamon powder, peppercorns and cumin seeds on low flame till fragrant. Grind to a powder when cool.
In a heavy bottom pan, heat oil on medium flame and add mustard seeds.
When they begin to splutter, add onions and fry till they turn golden brown.
At this stage, add the marinated chicken along with all the juices and liquid in the pot.
Fry till the chicken is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.
Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.