Chicken Vindaloo | How to make Chicken Vindaloo

By Moumita Malla  |  3rd Mar 2016  |  
5 from 2 reviews Rate It!
  • Photo of Chicken Vindaloo by Moumita Malla at BetterButter
Chicken Vindalooby Moumita Malla
  • Prep Time


    1 /4Hours
  • Cook Time


  • Serves





About Chicken Vindaloo Recipe

Vindaloo is very popular chilli and vinegar based fiery hot dish from Goa. This tangy, spicy curry is originated from Portuguese dish 'Vinh D'allho' a stew bought to the region by Portuguese colonists. You can use any type of meat such as chicken, lamb,beef, pork or even seafood .

The delicious and mouthwatering Chicken Vindaloo is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chicken Vindaloo is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chicken Vindaloo. Moumita Malla shared Chicken Vindaloo recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Chicken Vindaloo. Try this delicious Chicken Vindaloo recipe at home and surprise your family and friends. You can connect with the Moumita Malla of Chicken Vindaloo by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chicken Vindaloo can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chicken Vindaloo with other users

Chicken Vindaloo

Ingredients to make Chicken Vindaloo

  • 500 grams diced chicken
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cardamom seeds (both green and black)
  • 1/2 teaspoon whole black peppercorns
  • 5 nos cloves
  • 1 teaspoon chilli powder
  • 4 chinnamon sticks
  • 1 teaspoons fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds (black)
  • 1 teaspoon turmeric powder
  • salt to taste
  • 2 tablespoons ginger-garlic paste
  • 3 tablespoons vinegar
  • 4-6 tablespoons vegetable oil
  • 2 fried onions paste (heat oil in a pan,add sliced onion, fry them until they turn light brown, then grind to make a fine powder)
  • 2 bay leaves
  • water- 1/2 cup

How to make Chicken Vindaloo

  1. Gently roast the dry spices from coriander seeds through to the mustard seeds for about 5 minutes in a frying pan on a low heat. Then mix it in a blender. Add the vinegar to this powder. Add a little water to make a paste.
  2. Marinate the chicken in this paste, keep it in the refrigerator for over 2 hours in a non-metalic bowl.
  3. Heat oil and saute the bay leaves, then add ginger-garlic paste and saute until the oil gets separated. Add the fried onions paste, mix and cook for 1 minute.
  4. Add the marinated chicken into the remaining oil, fry the chicken for a few minutes, add the turmeric powder, red chilli powder and salt.
  5. Add water and bring it to a boil, when the water starts boiling, simmer the gas and cover with a lid. Cook till the chicken is tender and the curry is thick.
  6. Your chicken vindaloo is ready to be served. Serve it with hot steamed rice.

My Tip:

Some people include potato in this recipe, but the original vindaloo dishes are made without potatoes.

Reviews for Chicken Vindaloo (2)

Nahida Akter2 years ago


Ashima Banodha3 years ago


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