Main Courses

Chicken Vindaloo

Posted: January 18

Time: 1 hour 30 minutes

Yield: 4 servings

recipe image

Chicken Vindaloo stems from a fusion of Indian and Portuguese cuisines and has become a spicy staple in Indian restaurants around the world. It's just the dish you need to get you fired up this winter! Chicken Vindaloo marinates in a tangy, spicy sauce with notes of smokiness, sweetness, and sharpness to highlight its delicious savory flavors. Serve this over naan or rice for a complete meal.


For the vindaloo paste:
20 dried red chilies
3 tablespoons malt or red wine vinegar
3 tablespoons water, hot
1 1/2 tablespoons coriander seeds
1 teaspoon cumin
10 peppercorns
1/2 teaspoon mustard seeds
2 inches fresh cinnamon stick
4 cloves
2 green cardamoms, optional
10 cloves garlic
1-1/2-inch piece ginger
For the vindaloo:
2 pounds chicken, bone-in
1/2 teaspoon turmeric
3/4 teaspoon salt, plus more to taste
3 tablespoons oil
2 onions, optional, finely chopped or processed
1 tablespoon malt or red wine vinegar
1 teaspoon sugar
2 tomatoes, optional, pureed
1/4 cup water, hot, optional, plus more to taste


Step 1

Remove the seeds from the red chilies.

Step 2

In a medium bowl, soak the chilies in 3 tablespoons vinegar and 3 tablespoons of hot water.

Step 3

In a blender jar, add the coriander seeds, cumin, peppercorns, mustard seeds, cinnamon stick, cloves, and cardamoms. Blend the spice mixture into a fine powder.

Step 4

Add the garlic, ginger, and soaked chilies (making sure to reserve the soaking liquid). Pulse until blended.

Step 5

Add the vinegar/water soaking mixture and blend until a smooth paste forms.

Step 6

In a resealable plastic bag, add the chicken, prepared vindaloo paste, turmeric, and salt. Massage the chicken so everything is coated in the spices and paste.

Step 7

Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.

Step 8

Heat the oil in a deep pot over medium heat.

Step 9

Sauté the onions until golden brown, about 6-8 minutes.

Step 10

Add 1 tablespoon vinegar and 1 teaspoon sugar to the onions.

Step 11

Add the marinated chicken and sauté for 3-5 minutes.

Step 12

Add the pureed tomatoes and continue to sauté for 3-4 minutes.

Step 13

Add the hot water to taste. If the chicken releases lots of liquid, you don't need to add as much of the water. Alternatively, if you prefer a drier curry, you can skip adding in the water.

Step 14

Cover the pot and let it simmer until the chicken is cooked through and fork-tender, about 6 minutes. The chicken should register at 165 degrees F in its thicket part (not touching the bone) with a meat thermometer. The chicken should fall off the bone when pricked with a fork. The sauce should be thick and somewhat dry.

Step 15

Taste for seasoning.

Step 16


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