Chicken Vindaloo

By Nilanjana Bhattacharjee Mitra  |  7th Mar 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Chicken Vindaloo by Nilanjana Bhattacharjee Mitra at BetterButter
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

526

2

About Chicken Vindaloo Recipe

A tangy and fiery hot recipe from Goa. Vindaloo is originally a Portuguese recipe that has a chilli ,garlic and wine based recipe but we Indians use vinegar instead of wine. I prepared this dish and it turned out awesome.

Chicken Vindaloo is an aromatic, flavorful and delicious dish which is very much popular in Goa. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Chicken Vindaloo is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Chicken Vindaloo at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Chicken Vindaloo by Nilanjana Bhattacharjee Mitra in step by step with pictures so you can easily learn how to cook the perfect Chicken Vindaloo at your home without any difficulties. Chicken Vindaloo is one of the representative dishes of Goa which you can serve in any special occasions.

Chicken Vindaloo

Ingredients to make Chicken Vindaloo

  • chicken - 1 kg
  • Dry kashmiri red chillies - 8
  • Dry red chillies- 4-5
  • cumin seeds-1/2 tbsp
  • garlic cloves - 10-12
  • ginger roughly chopped - 1 tbsp
  • Green cardamom -2
  • cinnamon - 1/2 inch stick
  • vinegar - 5 tbsp
  • salt as required
  • onion -2 large sized, thinly sliced
  • turmeric - 1 tsp
  • coriander powder- 2 tsp
  • Garam masala -2 tsp

How to make Chicken Vindaloo

  1. Soak the kashmiri dry chillies and dry red chillies in warm water for 2-3 hrs, if you don't want it too spicy, you can deseed both the red chilies or reduce the amount of red chilies.
  2. Now grind these soaked red chilies, garlic cloves, ginger, cardamom, cinnamon, cumin seeds and 3-4 tbsp vinegar into a fine paste. Marinate the chicken with this paste for 45 mins -1 hour.
  3. Heat a kadai with 3-4 tbsp oil, add the thinly slice onions and fry till it turns brown in colour. Then add the marinated chicken and fry the chicken on a high flame for 4-5 mins. Now add in turmeric,coriander powder, salt and give it a good stir.
  4. Then reduce the gas on a low flame, cover and cook for 15-20 mins while occasionally stirring the chicken in between.
  5. After 20 mins, once the chicken becomes tender and the masala separates from the oil, means it's almost done.
  6. Now you can add water as per your desired consistency and keep cooking it further for 5-6 mins. If you want it to be a little more tangy, you can add a little more vinegar at this time. Next, add the garam masala and check the seasoning.
  7. Chicken vinlaoo Is ready to be served! Serve it with steam rice/ bread / roti or whatever you like to eat.

Reviews for Chicken Vindaloo (2)

Tulona Chatterjee2 months ago

Really it's awesome...and my husband love this chicken the most.
Reply

Deepsikha Roy Chakraborty3 years ago

Really yumm
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